Ingredients
- Cauliflower trimmed (chilled) 1
- The Street Food Company Mozambian coconut piri piri paste 80g
- The Street Food Company Nasi goreng paste 80g
- Pure olive oil 120ml
- Deer Rose Combine Thai Foods rice vermicelli 500g
- Free range medium eggs (chilled) 5 eggs
- Smooth peanut butter 200g
- Rich and creamy coconut milk 400ml
- Lime juice (squeezy) 40ml
- Crushed chillies 5g
- Coriander (chilled) 100g
- little gem lettuce (chilled) 10 pieces
- Bunched radish (chilled) 100g
- Red capsicum peppers (chilled) 1 pepper
- Spring onion trimmed (chilled) 1 onion
- Micro coriander (chilled) 30g
- Whole black sesame seed 10g
- Sesame seeds 10g
Method
- Cut the cauliflower into bite sized pieces and then combine with the pastes and 30ml of olive oil. Roast until the cauliflower is tender and then allow it to cool.
- Cook and refresh the noodles and set to one side.
- Cook and chill the eggs, and cut them into halves.
- Blend together the peanut butter, coconut, lime juice, the remaining olive oil, and red chilli flakes. Finish this with fresh coriander.
- Prepare all of the vegetables and wash and dry them before setting to one side.
- Arrange the noodles into a bowl and top with vegetables, eggs, and the cauliflower mix. Finally, finish off with the dressing, a sprinkle of sesame seeds and some fresh micro-coriander to garnish.
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