Cauliflower Satay
Servings 4 servings
Ingredients
SATAY SAUCE
- 3/4 cup (180 ml) coconut milk
- 1/2 cuo (125 ml) peanut butter
- 1/4 cup (60 ml) lime juice
- 2 tbsp (30 ml) honey
- 1 tbsp (15 ml) sambal oelek
- 1 tbsp (15 ml) soy sauce
CAULIFLOWER
- 1/2 cup (125 ml) plain Greek yogurt
- 2 tbsp (30 ml) peanut butter
- 1 tbsp (15 ml) honey
- 1 tsp ground cumin
- 1 tsp (5 ml) sambal oelek
- 2 garlic cloves chopped
- 1 cauliflower cut into florets
GARNISH
- 1 head Boston lettuce leaves removed
- 1 English cucumber julienned
- 1 carrot julienned
- 2 green onions sliced
- 1/4 cup (40 g) chopped peanuts
- 1/4 cup (10 g) cilantro leaves
Instructions
SATAY SAUCE
- In a small pot, bring all of the ingredients to a boil, whisking constantly. Let simmer for 2 minutes or until the sauce thickens. Transfer to a bowl. Cover and let cool. Stir before serving.
CAULIFLOWER
- With the rack in the middle position, preheat the oven to 450ºF (230ºC).
- In a bowl, whisk together the yogurt, peanut butter, honey, cumin, sambal oelek, and garlic. Add the cauliflower and toss to coat in the marinade. Transfer the cauliflower to a non-stick baking sheet or a sheet lined with aluminum foil.
- Bake for 15 to 20 minutes or until the cauliflower is tender, turning the florets partway through cooking. Finish under the broiler for 3 minutes.
- Transfer the caulif lower to a serving platter alongside the lettuce leaves, cucumber, carrot, green onion, peanuts, cilantro, and satay sauce. Everyone can garnish their own lettuce leaves.
Excerpted from Vegetables First: 120 Vibrant Vegetable-Forward Recipes by Ricardo Larrivée. Copyright © 2019 Ricardo Media. Photography by David De Stefano. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.