Recipes
Date posted: 23/09/2022
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.