Whole roasted satay cauliflower


First published in 2022
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Marcus says: 'Cauliflower is a delicious and very versatile vegetable. We often roast it and serve as an accompaniment, but it’s also great as a main dish in itself, served with brown rice. Here, it keeps its shape and absorbs a delicious satay marinade, which you’ll find yourself wanting to use for many other dishes.'





Satay marinade


Preheat an oven to 180°C/160°C fan/gas mark 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 throughout


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)

First published in 2022
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