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Warm Massaman Cauliflower Salad


12 hours

Preparation time

30 mins

Cooking time



This dish makes it easy to add a fresh and fragrant Thai twist to your outdoor dining.


  • 1 Thai Taste Massaman Curry Kit
  • 1 head of Cauliflower
  • 3 tbsp Vegetable Oil
  • 1 bunch Coriander
  • 1 handful Pomegranate Seeds
  • 60g Rocket salad leaves
  • Coconut,Chilli & Lime Dressing:

  • Zest of 2 Limes & Juice of 3 limes
  • 2tbsp Thai Taste Vegan Fish Sauce
  • 2 finely grated Shallots
  • 3 tbsp of Vegetable Oil

Steps for cooking

  • 1.In a bowl add the coconut milk from the Massaman curry kit, with the lime zest and juice, vegan fish sauce, grated shallots and oil.
  • 2. Whisk the mixture to combine all the ingredients.
  • 3. In an air-tight glass jar add in the coconut dressing and seal. Let the flavours infuse overnight before serving.
  • 4. Chop the cauliflower into small bite-sized florets and add to a large mixing bowl. In a small bowl combine the vegetable oil and curry paste from the Massaman curry Kit. Mix to loosen the paste. Add to the cauliflower and mix to get the curry paste onto as much of the cauliflower as possible.
  • 5. Spread the cauliflower on a large baking tray and add to a preheated oven at 200°c for 25 minutes,you can flip the cauliflower over at the 20-minute mark for a more even cook.
  • 6. Take out the oven and allow to cool slightly, then add to a serving bowl. Add the rocket salad leaves, fresh coriander leaves and pomegranate seeds. Drizzle over some of the coconut dressing and toss them together.
  • 7. Serve, with a sprinkle of the chopped peanuts from the Massaman curry kit.




Gluten Free:





Chef’s Tips

This recipe works great with any of our delicious curry kits! This recipe also makes a lot of coconut dressing, which can be stored and used over the course of a couple of days, if kept refrigerated.

Did you know?

Thai food is famous for blending sweet, salty, spicy, sour and sweet flavours all in one dish.

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