Easy Satay Pork & Cauliflower Salad
with Crushed Peanuts
- Peanuts
- Gluten
- Soy
- Sesame
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Milk
- Soy
- Wheat
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
If you're looking for a meal full of flavour but with the carbs in check, then look no further. We've paired satay coconut pork with a bright salad, with cauliflower taking the lead. Don't forget the crushed peanuts for some extra crunch! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1 portion
cauliflower
1
carrot
1
potato
1 packet
pork strips
1 packet
ginger paste
1 tin
coconut milk
1 packet
peanut butter
(Contains: Peanuts May be present: Sesame, Almond, Brazil nut, Cashew.)
1 bag
baby spinach leaves
1 packet
crushed peanuts
(Contains: Peanuts May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 sachet
Southeast Asian Spice Blend
Not included in your delivery
olive oil
½ tbs
soy sauce
(Contains: Gluten, Soy)
1 drizzle
rice wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Chop cauliflower into small florets. Cut carrot and potato into bite-sized chunks. • Place cauliflower, carrot and potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. Set aside to cool.
• When veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook pork strips, tossing, in batches, until golden, 2-3 minutes. Transfer to a plate.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook ginger paste until fragrant, 1 minute. • Add coconut milk, peanut butter, Southeast Asian spice blend, the soy sauce and a splash of water, stirring until combined, 1-2 minutes. • Return pork strips to pan, tossing to coat.
• When roast veggies have cooled a little, add baby spinach leaves and a drizzle of the vinegar to oven tray and gently toss to combine. Season to taste. • Divide roast cauliflower salad and coconut satay pork between bowls. • Sprinkle over crushed peanuts to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the satay sauce, finding it delicious and flavourful. Some found it a bit salty or spicy, suggesting adjusting seasoning to taste.
- Ease of prep: Customers praised the dish as quick and easy to prepare, with simple instructions to follow.
- Suggestions: Several recommended pairing with rice or roti for a heartier meal. Some preferred more cauliflower and less potato in the mix.
- Leftovers: The dish reheated well for some, providing enough for lunch the next day at work.
- Portions: A few found the veggie portions small, particularly the cauliflower. Adding extra vegetables helped bulk up the meal.
