Thai salad wraps with peanut sauce

Name: Thai salad wraps with peanut sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 3 Servings
Ingredients: 2 pieces of potatoes cooked with skin; 1000 g cauliflower raw; 27 ml olive oil; 40 g mild curry paste; to taste pepper and salt; 15 ml soy sauce; 20 g peanut butter; 45 ml coconut milk; 7 ml cornflakes with soy drink and maple syrup sweetened; 1 piece lime raw; 250 g tofu; 125 g iceberg lettuce raw; 2 pieces spring onion raw; 15 g coriander; 5 g whole grain rye crispbread with sesame seeds

536 kcal / serving ⏱ 45 min 🍽 3 Servings

Ingredients — 3 Servings

2 pieces of potatoes cooked with skin
1000 g cauliflower raw↗
27 ml olive oil↗
40 g mild curry paste
to taste pepper and salt
15 ml soy sauce
20 g peanut butter↗
45 ml coconut milk
7 ml cornflakes with soy drink and maple syrup sweetened
1 piece lime raw↗
250 g tofu↗
125 g iceberg lettuce raw↗
2 pieces spring onion raw
15 g coriander
5 g whole grain rye crispbread with sesame seeds

Instructions

1
Preheat the oven to 200°C.
2
Line a baking sheet with parchment paper.
3
Peel the sweet potatoes and cut them into 2-3 centimeter cubes. Cut the cauliflower into similarly sized pieces and place both on the baking sheet.
4
In a small bowl, mix half of the olive oil, curry paste, pepper, and salt.