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Cauliflower-Couscous with Mango

Lea Green
5 from 1 vote
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Prep Time 20 minutes
Total Time 20 minutes
Course Lunch, Salate
Cuisine Deutsch
Servings 2

Ingredients
  

  • 400 g (14 oz) cauliflower (a small head)
  • 3 tbsp. lemon juice
  • Sea salt
  • 120-140 g (4.2-4.9 oz) cucumber (half a small one)
  • 150-180 g (5.2 - 6.3 oz) red cabbage (oder chinese cabbage or radiccio)
  • 60 g (2.11 oz) cashew nuts (or peanuts)
  • A handful of fresh cilantro
  • Optional: 70 g (2.4 oz) pomegranate seeds for garnish

For the dressing

  • 1-2 tbsp. peanutbutter
  • 2 tbsp. rice vinegar
  • 2 tsp. light soy sauce
  • 2 tbsp. lemon juice
  • Chilli flakes to your liking
  • 3-4 tbsp. water

Instructions
 

  • Wash cauliflower, remove leaves and shred it to a rice size in your blender. Mix the cauliflower couscous with 3 tbsp. lemon juice and a pinch of sea salt.
  • Dice the mango. Remove the seeds from the cucumber (I halve the cucumber and cut out the seeds slightly wedge-shaped) and dice. Wash the red cabbage and finely cut/chop. Wash and chop the cilantro
  • Fry the cashew nuts in a pan without fat and lightly salt.
  • In a large bowl mix all the ingredients (except the cashew nuts).
  • Mix together all the ingredients for the dressing. Season the dressing to your taste with soy sauce and lemon juice. Add water to get the desired consistency (I added 4 tablespoons of water).
  • Mix the dressing with the cauliflower couscous and place it in two-three bowls. Garnish the cauliflower-couscous with plenty of cilantro and serve with the roasted cashew nuts. Sprinkle the cauliflower couscous with lemon juice to your taste and sprinkle chilli flakes over the dish.
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