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