Satay Cauliflower

ingredients

• 1 large cauliflower
• 15g coconut oil (or vegetable oil)
• 3-4 tbsp soy sauce
• 40g peanut butter (crunchy or smoooth)
• 4 spring onions
• 1 tbsp grated ginger
• 1 large clove garlic (crushed)
• 1 fresh chilli (or sriracha/hot sauce)

method

Preheat the oven to 220 degrees

Break down the cauliflower into florets & spread in a roasting tin so they are not touching. This allows the air to circulate as they cook & they will be crispy. Roast for 15 minutes.

When using cauliflower you can eat every part of it so dont be afraid to roast the stalk as well. The leaves can be cooked like cabbage

Check whether the cauliflower is cooked – this is something of a personal preference. I like mine to be crispy and brown and still with a bit of bite in the stalk. Cauliflowers vary in their texture though so there are no hard and fast rules about how long to roast them for.

If it’s almost cooked sprinkle about a tablespoon of soy sauce over it & back into the oven for another 5-10 minutes

Meanwhile make the satay sauce. Finely slice the spring onions and add the white part to a small saucepan along with the coconut oil, ginger, garlic & chilli.

Fry this on a medium heat for a few minutes until the ingredients are softened and smell cooked. Add the peanut butter, 1 tablespoon of soy sauce and a splash of water. Stir and bring everything together and keep adding water until the mixture becomes a thick sauce – like the texture of

Taste for seasoning and add more soy if needed. If the chilli is too hot for your taste add a little sugar (about 1tsp) to calm it down.

Check that the cauliflower is cooked as you like it & to serve just drizzle the satay over the roasted cauliflower and garnish with the green part of the spring onions.

The satay sauce will keep in the fridge for a couple of weeks if you don’t use it all. It makes a great dipping sauce for raw veggies, veg or meat skewers or a stir fry sauce or base for a Massaman style curry