1large red bell pepperseeded, stemmed and diced small
1jalapeno pepperseeded, stemmed and finely diced
2clovesof garlicfinely minced
1cupchopped red cabbage
1/2cupchopped green cabbage
8Bostonbibb or romaine lettuce leaves
In a medium bowl, whisk together the peanut butter, lime juice, vinegar, honey, ginger paste, salt and water. Slowly drizzle in the olive oil while you whisk until the vinaigrette is smooth and creamy. Add more olive oil to reach a thinner consistency if desired. Set aside.
To the bowl of your food processor, add the cauliflower. Pulse 9-10 times until the cauliflower takes on a couscous or rice like consistency. Set aside.
Heat the coconut oil in a deep nonstick skillet over medium heat. Add the shallot, bell pepper and jalapeno pepper. Cook for 2-3 minutes and then add the garlic and cook for an additional minute. Stir in the coconut milk and the cauliflower. Toss to combine and cook until just warm, about 2 minutes. Remove from heat and let cool slightly.
To a large bowl, add the mango, pineapple, red cabbage, green cabbage, cilantro, green onions, almonds and cauliflower mixture. Toss gently to combine.
Serve the Thai cauliflower salad on Boston, bibb or romaine lettuce leaves. Drizzle with peanut butter vinaigrette and enjoy!
Be careful not to overcook the couscous. It can quickly get mushy.