Donna Hay Spicy Peanut Cauliflower Rice Bowls

Donna Hay Spicy Peanut Cauliflower Rice Bowls

Prep
15
Cooking time
20
Serves
4

Method

  1. To make the peanut dressing, place the peanut butter, coconut milk, soy sauce, sugar and lime juice in a medium bowl, whisk to dissolve the sugar and set aside.
  2. In 2 batches, place the cauliflower in a food processor and process until it resembles rice.
  3. Heat the oil in a large non-stick frying-pan over medium-high heat. Add the chilli and cook, stirring, for 2 minutes or until fragrant. Add the peanuts and cook for 1 minute. Add the cauliflower rice and cook, stirring, for 4 minutes or until just soft.
  4. Divide the mixture between serving bowls and top with the beans, zucchini and onion. Serve with the peanut dressing. Serves 4

Ingredients Chevron Icon

  • 800G (1 LB 12 OZ) CAULIFLOWER FLORETS (ABOUT 1 LARGE HEAD)
  • ¼ CUP (60ML/2 FL OZ) COBRAM ESTATE LIGHT FLAVOURED EXTRA VIRGIN OLIVE OIL
  • 2 LONG RED CHILLIES, CHOPPED
  • 1 CUP (140G/5 OZ) ROASTED UNSALTED PEANUTS, ROUGHLY CHOPPED
  • 250G (8¾ OZ) GREEN BEANS, HALVED LENGTHWAYS AND BLANCHED
  • 2 ZUCCHINIS (COURGETTES), SHREDDED USING A JULIENNE PEELER
  • 2 GREEN ONIONS (SCALLIONS), THINLY SLICED

PEANUT DRESSING

  • ⅓ CUP (90G/3 OZ) CRUNCHY PEANUT BUTTER
  • ⅓ CUP (80ML/2¾ FL OZ) COCONUT MILK
  • 1 TABLESPOON SOY SAUCE OR COCONUT AMINOS
  • 2 TEASPOONS RAW CASTER (SUPERFINE) SUGAR
  • 2 TABLESPOONS LIME JUICE
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