Roasted Cauliflower with Satay Sauce

Plates of satay piled high, bowlfuls of spicy peanut sauce on the side, and a pot of steaming rice. This is what dinner often looked like when I was a child – how lucky we were! This recipe takes inspiration from my love of satay, taking the dish in a different, almost curry-like, direction. The spice-roasted cauliflower is enrobed in my mum’s luscious peanut sauce, to create a mouth-watering, outrageously good meal.

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Ingredients

cauliflower 2 (chopped)
fresh coriander 1 handful (chopped)
mixed chillies 1 (sliced)
curry powder 4 tbsp
basmati microwave rice 500 g
red Thai curry paste 3 tbsp
coconut milk 200 ml
crunchy peanut butter 10 tbsp
brown sugar 3 tbsp
soy sauce 2 tsp

Method

Preheat the oven to 240°C/220°C fan.
Cut the cauliflower into small bite-sized florets. Chop the coriander. Slice the chillies (if using).
Place the cauliflower on a large baking tray. Drizzle over some oil, and sprinkle over a couple of pinches of sea salt flakes and the curry powder. Toss to coat and combine well.
Bake in the oven for 25 minutes, or until golden, tender and beginning to caramelise, tossing halfway.
Cook the rice according to the packet instructions.
Heat a dash of oil in a small pan over a low to medium heat. Add the curry paste and fry for 1 minute or so, until aromatic. Slowly stir in the coconut milk, add the peanut butter, sugar, soy sauce and 50ml of water per serving. You can add more water to get the sauce to your desired consistency.
Divide the rice, top with cauliflower and drizzle with the sauce. Sprinkle with coriander and chillies. Enjoy!

Roasted Cauliflower with Satay Sauce

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Ingredients

Method

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