Lime Cauliflower Peanut Salad
Lime Cauliflower Peanut Salad combines tender-crisp cauliflower with toasted mustard seeds, coriander, sesame, and crunchy peanuts. A fresh lime and honey dressing gives this quick salad a bright, tangy finish.
Equipment
- Frying Pan, Nonstick
- serving bowl
- Small mixing bowl
- Steamer,
- Whisk
Ingredients
For the Cauliflower Salad
- 1 large Cauliflower cut into florets
- 1 teaspoon Mustard Seeds
- ¼ cup Fresh Coriander chopped
- 1 tablespoon Black Sesame Seeds
- 30 g Dry-Roasted Peanuts gluten-free and lightly crushed
For the Lime Dressing
- ¼ cup Fresh Lime Juice
- ½ teaspoon Clear Honey
- 1 tablespoon Extra-Virgin Olive Oil
Instructions
For the Lime Dressing
- Pour the lime juice into a small mixing bowl.
- Add the honey and extra-virgin olive oil.
- Whisk until thoroughly combined.
- Stir in the chopped coriander.
For the Cauliflower Salad
- Place the cauliflower florets in a steamer.
- Steam for 3 minutes until just tender but still firm.
- Transfer the cauliflower to a serving bowl.
- Heat a dry nonstick frying pan over medium heat.
- Add the mustard seeds.
- Toast until the mustard seeds begin to pop.
- Remove the pan from the heat.
- Pour the lime dressing over the warm cauliflower.
- Add the toasted mustard seeds, black sesame seeds, and crushed peanuts.
- Toss gently until evenly combined.
- Serve warm or at room temperature.
Notes & Wine Advice
Serving Suggestions
Serve the salad warm or at room temperature alongside curry, grilled chicken, baked fish, rice, or flatbread. It can also be enjoyed as a light lunch with chickpeas, lentils, or another source of protein.Recipe Notes
Steam the cauliflower for only 3 minutes so it retains some bite. Overcooked cauliflower can release excess moisture and break apart while the salad is tossed. Toast the mustard seeds carefully and remove the pan from the heat once they begin to pop.Variations
Add chickpeas, sliced red onion, grated carrot, cucumber, or pomegranate seeds. Cashews or almonds can replace the peanuts. For a vegan version, replace the honey with maple syrup or agave syrup.Allergen Advice
This salad contains peanuts, sesame, and mustard. Use certified gluten-free dry-roasted peanuts when required, as flavoured or seasoned varieties may contain gluten or traces of other allergens.Wine Advice
A crisp Sauvignon Blanc complements the fresh lime and coriander. A dry Riesling works particularly well with the toasted mustard seeds and nutty flavours.Nutrition values
Calories: 156 kcal | Carbohydrates: 15 g | Protein: 6 g | Fat: 9 g | Saturated Fat: 1 g | Sodium: 90 mg | Sugar: 6 g