Love is a fruit in season at all times, and within reach of every hand - Mother Teresa



Cauliflower was never a favourite vegetable of my children, yet peanut butter and carrots were. So I created this salad when the children were young which we often ate on picnics in the forested mountains near where we lived in the Hunter region of NSW. By mixing the spicy cauliflower with peanut flavours, my children agreed it was worthy to eat.


Health benefits:

·       Cauliflower is a part of the cancer-fighting cruciferous family of vegetable.

·       Cauliflower is anti-inflammatory and rich in antioxidants and my boost you heart and brain health.

·       Eating cauliflower will provide large amounts of vitamin C, vitamin K, beta-carotene and assists healthy digestion and detoxification.




1 large head of cauliflower

¼ cup olive oil

1 tablespoon lemon juice

2 cloves garlic, minced

1 tablespoon savoury yeast flakes

1 teaspoon ground cumin

½ teaspoon ground turmeric

¼ teaspoon cayenne pepper

2 carrots, mandolin

½ cup roasted peanuts

handful parsley or coriander, roughly chopped

For the Satay marinade:

4 tablespoons peanut butter

2 garlic cloves, minced

2 cm piece of ginger, peeled & minced

¼ long red chilli, adjust to taste

1 tablespoon sesame oil

2 limes, juiced

3 tablespoons soy sauce

2 tablespoons hot water

2 tablespoons coconut sugar

Preheat oven to 200 ‘C (400’ F/Gas Mark 6). Line a baking sheet with baking paper. Cut through cauliflower florets making small steaks, and place on the prepared baking sheet. Whisk olive oil, lemon juice, garlic, yeast flakes, cumin, turmeric and cayenne pepper together in a bowl. Brush the spiced olive oil mixture over both sides of the cauliflower steaks. Roast cauliflower steaks in the preheated oven for 15 minutes. Gently turn over each steak and continue roasting until tender and golden, about 15 more minutes. Take out of the oven and allow cool.

Make the satay marinade by adding all the ingredients to a blender and blending until smooth. Balance sweet and sour flavours by adjusting amounts of coconut sugar and lime juice used. Set aside.

Blanch mandolin carrots in a saucepan of boiling water until just tender. Drain and plunge into iced water. Drain. Place cauliflower steaks, carrots, peanuts, parsley in a bowl. Pour the satay marinade over the salad and gently mix. Assemble on a platter. Scatter with chopped parsley and peanuts.