CAULI power

Cauliflower larb with coconut rice and fresh leaves

A master of disguise, the cauliflower like its cabbage cousin, can be eaten raw or cooked, is high in vitamin C and fibre, and is at its tasty best in the cooler months

SERVES 4

Larb is a flavoursome dish from Northern Thailand that is usually made with meat and served as a salad with rice and crisp leaves. This is my fragrant, sweet and tangy cauliflower version.

¾ cup (30g) coconut chips
3 tbsp vegetable oil
1 large cauliflower, finely chopped
1 lemongrass stalk, tough outer layers removed, finely chopped
4 fresh kaffir3 green Thai chillies, finely choppedFreshly squeezed juice of 1 lime½ cup (10g) coriander, leaves picked and choppedSalt