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Prepared in minutes this raw side dish has great texture and flavour.
Crisp Cauliflower & Cashew Salad
200g cauliflower, cut into florets, stems discarded ½ cup salted roasted cashews 2 tbsp chopped coriander leaves 1 tsp grated ginger 2 tsp neutral oil salt and ground black pepper
© Annabel Langbein Media
Place cauliflower and cashews in the bowl of a food processor and pulse a few times until mixture resembles coarse crumbs. Mix in coriander leaves, ginger, oil and a pinch of salt and a few grinds of pepper. Toss to combine evenly.