For the terrine
- 250g cauliflower, steamed
- 2 limes, zested (and 3 – 4tbs juice for the dressing)
- 3 tbsp ginger, grated
- 150ml coconut cream
- 250g carrots, peeled and cooked
- 1/2 tsp salt
- 30g ground almond
- 1/2 tsp caster sugar
for the dressing
- 2 tbsp sweet chilli sauce
- 2 tbsp fresh mint, chopped
- 40g salted peanuts, very finely chopped
- Preheat oven to 190°C/gas mark 5.
- Grease and line with baking parchment a 450g non-stick loaf tin. Place steamed cauliflower together with 2 tsp grated ginger, zest of 1 lime, ¼ tsp salt, and 5 tbsp of coconut cream into a food processor and process for about 20-30 seconds. Turn into a bowl and mix in 3 tbsp ground almonds. Note: no need to wash the food processor for the next stage.
- Place steamed carrots with 2 tsp grated ginger, zest of 1 lime, ¼ tsp salt, and the remaining coconut cream into a food processor and processor about 20-30 seconds. If the carrots are not very sweet, add ½ tsp caster sugar. Turn out into a separate bowl and mix in the remaining 2½ tbsp of ground almonds.
- Divide both vegetable mixtures into two, and layer them in the prepared loaf tin starting with the carrot mixture. It is easier to put each layer on top of the other by carefully placing spoonfuls of the mixture all over the previous layer and then spreading it gently over, rather than putting all the mixture in at once.
- Bake the terrine in the preheated oven for about 30 minutes until well set. About half way through, cover the top with tin foil if it starts to brown. Let cool in the tin for about 10 minutes before turning out and cooling completely. Chill well in the fridge before serving.
- To make the dressing, mix together the remaining grated ginger (about 4 tsp), with the chilli sauce, chopped fresh mint, ground salted peanuts and 3–4 tbsp of lime juice. The dressing should be quite thick rather than runny. Serve the terrine in slices with a spoonful or two of the dressing on the side.
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