Coated in a delicious sticky sauce
This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.Preheat your oven to 220°C. 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.
Thinly slice your radishes and red cabbage while peeling your carrots into long thin strips. Pop these into a bowl and set aside. To make your sauce, roughly chop half of your coriander, mint and basil, and thinly slice your spring onions and red chilli. Set aside in a separate bowl.Crush your peanuts by hand or using a pestle and mortar. Toss your roasted cauliflower florets with the raw veg, sauce, and the remaining herbs .This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses.
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