For the sauce

400ml coconut milk

150g smooth peanut butter

30g red thai curry paste

30ml light soy

1 bruised lemon grass stalk

20g tamarind sauce

1 cauliflower cut into thick slices

25g curry powder

50ml oil

10g salt

5g chilli flakes

For the slaw

half head white cabbage

half head celeriac

200ml buttermilk

juice and zest 1 lime

handful chopped mint and coriander

300g cooked brown rice

50g peas


1. To make the sauce, put all the ingredients in a pan and heat until smooth

2. Toss the cauliflower gently in the curry etc. Lay on a roasting tray and roast at 200°c for 20 minutes

3. To make the slaw, shred all the veg, mix with the buttermilk etc.

4. Add peas to the rice

5. Assemble by putting rice and slaw in a bowl, sit the cauli on top and add the sauce

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