Whole Roasted satay Cauliflower
I like serving it as an accompaniment but it is a lovely vegetarian dish on its own. You can always cheat and buy a jar of ready-made satay sauce. Enjoy!
Ingredients
- 1 large cauliflower, outer leaves removed and stalks trimmed
- 50g of toasted peanuts, (unsalted) chopped
- 1/4 bunch of fresh coriander, leaves and tender stems chopped
Satay marinade
- 3 garlic cloves, peeled
- 3cm of fresh ginger, peeled
- 1 red onion, roughly chopped
- 1 tsp salt
- 1 tbsp of ground cumin
- 1 tbsp of ground coriander
- 1 tbsp of ground turmeric
- 1 tbsp of garam masala
- 1/2 tsp red chilli powder, (or to taste)
- 3 tbsp of kecap manis
- 100g of peanut butter, (chunky)
- 400g of coconut milk, (1 tin)
- 1 tbsp of soy sauce
- 1 tbsp of rice wine vinegar
Instructions
- Preheat an oven to 180°C/160°C fan/gas 4.
- First, make the satay marinade. Put the garlic, ginger, onion and salt in a food processor and blitz to a coarse paste. Add the rest of the ingredients for the marinade and blitz until smooth.
- Make sure the cauliflower can sit flat on its stalk, then place it in a large casserole dish. Pour the satay marinade over the cauliflower and cover the dish with a lid or foil. Place in the oven and bake for 1 hour, basting it regularly.
- Halfway through cooking, add 100ml of water to ensure it doesn’t dry out.
- Once baked, the cauliflower should be soft. Check it by piercing it with a knife – there should be no resistance. If the cauliflower isn’t quite ready, pop it back in the oven for 10 minutes and check again.
- To finish the cauliflower, sprinkle it with the chopped toasted peanuts and coriander and serve it from the pot (or transfer to a serving plate if you prefer, sprinkling it with the peanuts and coriander once it’s on the plate).