Sticky Cauliflower and Peanut Salad

Step 1

Preheat your oven to 220°C.

Step 2

Tear the florets off your cauliflower and pop them into a roasting tin. Pour a good glug of oil on your florets, season with salt and pepper and roast for 15 mins.

Step 3

Thinly slice your radishes and red cabbage while peeling your carrots into long thin strips. Pop these into a bowl and set aside.

Step 4

To make your sauce, roughly chop half of your mint, basil and coriander and thinly slice your spring onions and red chilli. Set aside in a separate bowl. Add water, soy sauce, olive oil, the juice of two limes and sugar. Give it a good mix.

Step 5

Crush your peanuts by hand or using a pestle and mortar.

Step 6

Toss your roasted cauliflower florets with the raw veg, sauce, and the remaining herbs (kept intact). Top with crushed peanuts and tuck in.