SATAY CAULIFLOWER
SATAY CAULIFLOWER
It is hard to pass up a good satay sauce and this dish is using cauliflower instead of the more traditional chicken and it works so well. The cauliflower is marinated then seared to add another level of flavour. It is then finished in the lightly spiced peanut satay sauce.
Preparation time - 30 minutes
Cooking time - 40 minutes
Skill - easy
Serves - 4
ingredients
Satay seasoning
1 ½ tsp ground cumin
1 ½ tsp ground coriander
1 ½ tsp turmeric
½ - 1 tsp chilli powder
1 tsp paprika
3 tsp curry powder
1 ¼ tsp salt
2 tsp sugar
750g cauliflower, cut into large florets
2 (400g) sweet potatoes, large cubes
Satay sauce
2 Tbsp oil
1-3 red chillies (depending on how hot you want it)
1 onion, diced
4 garlic cloves, crushed
2 lemongrass stalks
1 cup peanuts, roasted
500 ml vegetable stock
2 tsp kecap manis
3 tsp soy sauce
1 x 400g can coconut milk
3 Tbsp peanut butter
2 limes, juice and zest
Coriander sprigs for garnish
Method
Begin by adding all the ingredients for the seasoning into a bowl and stir well to combine.
Sprinkle over 3 ½ tablespoons of the seasoning mix over the cauliflower florets and mix well to coat. Set aside for at least an hour if possible to allow the spices to seep into the cauliflower.
Over a medium heat, add the oil to a large fry pan.
Add the seasoned cauliflower in 2 batches if need be as you do not want to overload the fry pan. Cook the cauliflower quickly as you want to retain the crispness. Remove from the pan and set aside
To make the satay sauce.
Using the same pan add the onion, garlic, chilli, lemon grass and cook for 3-4 minutes over a moderate heat.
Add the mixture to a blender along with 1 cup of vegetable stock, 1 cup of peanuts, blend until almost smooth.
Pour this mixture back into the pan and add the remaining stock, peanut butter, coconut milk, kecap manis and soy sauce. Bring the mixture back to the boil, reduce the temperature to a gentle simmer, add the cauliflower and sweet potato,
Simmer until the vegetables are tender.
Finish with a sprinkle of roasted peanuts, coriander and fresh lime.
Serve with brown fluffy rice.
