Cauliflower and carrots with coconut dressing

Ideas
6 servings Prep: 20 mins, Cooking: 5 mins
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Vegetables

By Food24 November 03 2009
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Ingredients (8)

50.00 g coconut — fresh
425.00 g cauliflower — cut into florets
100.00 g carrots
1.00 peppers — red or green, halved
0.00 garlic — cloves, chopped
20.00 ml lemon juice — or fresh lime juice
5.00 ml sugar — dark brown
1.00 fresh chillies — finely chopped
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Method:

1 Finely grate the fresh coconut. If you
are using desiccated coconut, soak it
in 60ml boiling water for 30 minutes
(most of the water will be absorbed).
2 Cut the cauliflower into delicate
florets no thicker than 2,5cm. Cut the
carrots into 5cm lengths, then quarter
the thick pieces lengthways and halve
the thinner pointed ends.
3 Coarsely chop the pepper and
transfer to a food processor. Add the
garlic, lime juice, sugar, chilli and salt
to taste. Blend until smooth.
4 Steam or boil the cauliflower and
carrots until just tender. Drain and
transfer to a serving bowl.
5 Pour the dressing over the vegetables
while they?re still warm. Toss to mix.
Add the coconut and toss again.



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