Whole roasted satay cauliflower

PT1H15M

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.'

Ingredients

Metric

Imperial

Cauliflower

Satay marinade

1

Preheat an oven to 180°C/160°C fan/gas mark 4

2

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

3

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

4

Halfway through cooking, add 100ml of water to ensure it doesn’t dry out

5

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

6

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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