Ingredients
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
Method
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
If you make this, or any other recipe from the show, send us a picture to sundaybrunch@channel4.com
