Cauliflower coconut salad
Add a range of salads to the meal table.
½ cauliflower, sliced into florets
½ cup Malay curry sauce
1 spring onion, sliced
¼ cup coconut chips or dessicated coconut
Half fill a large saucepan with lightly salted water and bring to the boil.
Add cauliflower and simmer gently for 8-10 minutes, or until tender. Remove from heat, drain and place in a bowl.
Pour over the curry sauce, toss and cover. Refrigerate until ready to serve.
Transfer to serving platter and top with spring onion and coconut chips.
For more salad ideas go to the Resources section, and download the Salad selections poster.
Nutrition Information Panel
|Per Serving [6 Serves]|
|- saturated fat||2.9g|