Grilled Peach and Chilli Cauliflower Rice Salad

Serves 5
  • ½ cup Best Foods mayo with a Spark of Chilli 
  • 1 whole cauliflower cut
  • ½ purple cabbage cut
  • 1 red onion diced
  • 4 whole peaches cut
  • 2 capsicums cut 
  • 2 cloves of garlic crushed
  • 1 cup corn kernels
  • 4 tbs sunflower seeds
  • 2 tbs honey
  • 4 tbs soy or tamari sauce
  • 2 tbs apple cider vinegar 



Prep time: 20min

Cook time: 10min 

  1. Wash the cauliflower and cut into single florets. Add to a food processor and blend until it turns into a rice-like consistency. Set aside in a large bowl.
  2. Cut the cabbage into thin pieces with a knife or mandolin and add it to the same bowl with the remainder of the veggies and set aside in the fridge. 
  3. Place a large pan on the stove on a medium heat. 
  4. In a small bowl add the honey, soy or tamari sauce and one crushed garlic to make the marinade for the grilled peaches. 
  5. Place the cut peaches into the marinade and coat evenly. Add some cooking oil to the pan then add in the peaches. Cook for 30secs -1 min on each side or until the peaches have a golden chargrilled look. Don’t overcook or they will become very soft.
  6. Once cooked, remove them from the heat and allow to cool. 
  7. Pull out the main large salad bowl of veggies and add in the last clove of crushed garlic, Best Foods Mayo, apple cider vinegar and stir to combine. 
  8. Toss through the grilled peaches and top with the sunflower seeds for an extra crunch. 

Recipe by Jay and Sarah @jayandsarahnz

Grilled Peach and Chilli Cauliflower Rice Salad

Serve it up as a lunch or dinner side for a BBQ or eat it on its own for a delicious summer snack!