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Cauliflower and carrots with coconut dressing

Recipe from: 5/1/2007 12:00:00 AM

Ingredients 8
Servings 6
Time 20


  • 50
    fresh coconut
  • 425
    cauliflower florets
  • 100
  • 1
    large red or green pepper halved and seeded
  • one clove of garlic chopped
  • 20
    lime or lemon juice
  • 5
    dark brown sugar
  • 1
    fresg chilli finely chopped


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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