Satay Roast Cauliflower
Satay Roast Cauliflower



  • 1 large cauliflower, trimmed
  • 50g peanuts, toasted and chopped
  • ¼ bunch of coriander, chopped
  • For the Satay
  • 3 garlic cloves
  • Thumb-sized piece of ginger
  • 1 red onion, chopped
  • 1 tsp salt
  • 1 tbsp each ground cumin, coriander, turmeric and garam masala
  • ½ tsp chilli powder
  • 3 tbsp soy sauce
  • 100g peanut butter
  • 1 tbsp rice wine vinegar
  • Preheat the oven to 160C. Make the satay marinade by putting the ginger, garlic, onion and salt in a food processor, and whizzing to a paste. Add the rest of the ingredients and whizz until smooth. Place the cauliflower in a deep casserole, and pour the satay all over it. Cover with a lid and bake for 1 hour, basting halfway through.
  • Once the cauliflower is soft, sprinkle it with chopped peanuts and coriander and serve directly from the casserole.
1 hr
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box