Sticky Cauliflower and Peanut Salad
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 mint, basil and coriander and thinly slice your spring onions and red chilli. Set aside in a separate bowl. Add water, soy sauce, olive oil, the juice of two limes and sugar. Give it a good mix.
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 (kept intact). Top with crushed peanuts and tuck in.