Ingredients, serves 4

1 young thai coconut
1 clove of garlic, grated
2 cm of ginger root, grated
2 cm of galengal root, grated
1 head of a cauliflower, cut into florets
1 onion
juice of 1 lime
1/2 tsp dried ginger
1/2 tsp dried galengal
salt and pepper
olive oil
4 banana leaves


Open the young coconut and drink the water. Scoop out the coconut meat and place in a container. Rub it with the garlic, ginger and galengal root. Let it sit for an hour.
In the meantime, steam the cauliflower until it’s just done. Make sure not to overdo it. Sauté the onions in a little olive oil. Turn off the heat and add the cauliflower and spices.
After an hour, heat a grill pan until it’s very hot and sear the coconut meat on both sides.
At this point, preheat your oven (180 °C)
Take your banana leaves and add a little of the vegetable mixture and some coconut in the middle. First fold over two of the opposite sides and then the other two opposites. 
Place your banana wrappings in the oven and bake for 20 minutes. Turn on the grill function and broil for another 5 minutes, until your banana leaf turns black.
Serve with the macadamia sauce below.



150 g macadamia
200 ml water
1/2 tsp salt
1 tbsp lemon juice


Add all of the ingredients to your high speed blender and blend on high until fully smooth. Add more water if you want a thinner sauce.

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