Preparation time: 20 minutes

Cooking time: 5 minutes

Quantity: 1 bowl


For the cauliflower rice:

  • 150 g raw cauliflower
  • 50 g coconut milk
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. garlic powder
  • Salt and pepper

For the peanut sauce:

  • 35 g peanut butter
  • 2 tbsp. of water
  • 1 tbsp. soy sauce
  • 1 tsp. lemon juice
  • 1 tsp. maple syrup
  • 1/4 tsp. ground ginger

For the accompaniment:

  • 1 HARI&CO red bean patty
  • 100 g steamed broccoli
  • 50 g raw red cabbage, chopped
  • 1 grated carrot
  • 1/4 apple, sliced
  • 1 handful of raisins
  • 1 tbsp. sesame seeds
  • 1 tbsp. squash seeds


Prepare the cauliflower rice:

  1. Wash and dry the cauliflower. Cut the cauliflower into small florets and place them in a blender. Pulse until the florets resemble grains of rice. Do this in several batches so as not to over-mix, otherwise you will get a purée.
  2. Heat a dry pan, then add the cauliflower rice, coconut milk, cumin, cinnamon, garlic powder, salt and pepper. Cook for 5 minutes over medium heat, stirring regularly, until the cauliflower is tender and the mixture is creamy.

Prepare the peanut sauce:

  1. Place all ingredients in a small bowl and mix until smooth. If necessary, add a little bit of water to thin the sauce.


  1. Cook the HARi&CO Red Bean Patty in a pan with a little bit of oil.
  2. Grate the carrot, slice the apple and finely chop the red cabbage.
  3. Arrange the cauliflower rice, broccoli, grated carrot, red cabbage, apple slices and HARi&CO Red Bean Patty in a large bowl. Garnish with raisins, sesame seeds and squash seeds and top with peanut sauce. It’s ready to go!

Recipe by Alice Pagès

Enjoy your meal!

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