This piri-piri sauce is so good you might just want to double the recipe. Then you can slather it on sandwiches, dress salads, spice up eggs, or dunk chips in piri-piri too. The sauce will keep in the fridge for up to 3 days.
Author:Beard and Bonnet
Prep Time:45 mins
Cook Time:30 mins
Total Time:1 hour 15 mins
Yield:4 servings 1x
For the piri-piri sauce
5 red fresno chiles, seeded if you prefer a milder version of the sauce
3 tablespoons fresh lime juice
2 tablespoons dark brown sugar
1/2 tablespoon olive oil
1/2 tablespoon minced ginger
1 teaspoon white wine vinegar
1/4 teaspoon kosher salt
1 clove garlic, peeled and quartered
1/4 cup light coconut milk
3 tablespoons raw cashews
for the piri-piri cauliflower
1 medium cauliflower, broken down into florets
1 batch piri-piri sauce
fresh cilantro leaves
thin slices of chile pepper
for the toasted coconut rice
1 3/4 cups canned lite coconut milk
1 cup Basmati rice, rinsed
1/4 teaspoon kosher salt
1/2 cup shredded sweetened coconut, lightly toasted
1–2 tablespoons minced cilantro
Make the piri-piri sauce
In a high speed blender combine the chiles, lime juice, brown sugar, olive oil, ginger, vinegar, salt, garlic, coconut milk and cashews. Puree until smooth. Set aside 1/2 cup sauce for garnish.
Marinate & roast the cauliflower
Place the cauliflower florets into a gallon sized storage bag. Add the remaining piri-piri sauce to the bag, seal shut and shake the cauliflower in the bag until it is all evenly coated with piri-piri sauce. Allow the cauliflower to marinate for at least 30 minutes to an hour at room temperature or for up to 8 hours in the refrigerator.
Preheat the oven to 450°F and line a baking sheet with parchment paper. Spread the marinated cauliflower onto the baking sheet in an even layer then roast for 20 minutes, stirring once, until the florets are tender and beginning to caramelize.
Make the toasted coconut rice
In a medium-sized saucepan bring the coconut milk to a boil over medium-high heat add the rice and salt then stir. When the coconut milk returns to a full boil turn down the heat, cover and simmer for 15 minutes.
At the end of 15 minutes, cut the heat off. Let the rice sit, covered for 10 minutes then fluff with a fork. Fold in the toasted coconut and cilantro right before serving.
Transfer the coconut rice to a serving platter. Top with the roasted piri-piri cauliflower then drizzle a few tablespoons of the reserved piri-piri over the top. Sprinkle cilantro leaves and chile pepper slices over the top then serve with lime wedges. and the remaining piri-piri sauce on the side.