800g - 1kg cauliflower, processed in batches until rice grain sized (don't allow the cauliflower to become too fine)
100g sugar snap peas, blanched
100g green beans, blanched
1/2 cup The Good Nut Natural Peanut Butter Smooth or Crunchy
1/2 cup chicken stock
1/4 cup shredded mint
1/4 cup parsley leaves
Chicken skewers, for serving
Method
HEAT the oil in a large saucepan or wok and saute the onion, garlic, chilli and spices over a low heat for 1-2 minutes or until fragrant
TOSS in the cauliflower and stir well to coat in the spices. Saute for 3-5 minutes. Stir in the peanut butter and stock and cook a further 3-5 minutes. Add the peas and beans and warm through
SPOON the cauliflower onto a serving platter, sprinkle with the herbs and serve with the chicken skewers. Serve immediately
