Whole Roasted Cauliflower Satay Recipe
by Marcus Wareing
4–6
1 hour 15 minutes
Ingredients

Cauliflower

  • 1 large cauliflower, outer leaves removed and stalks trimmed
  • 50g of toasted peanuts, (unsalted) chopped
  • 1/4 bunch of fresh coriander, leaves and tender stems chopped

Satay marinade

  • 3 garlic cloves, peeled
  • 3cm of fresh ginger, peeled
  • 1 red onion, roughly chopped
  • 1 tsp salt
  • 1 tbsp of ground cumin
  • 1 tbsp of ground coriander
  • 1 tbsp of ground turmeric
  • 1 tbsp of garam masala
  • 1/2 tsp red chilli powder, (or to taste)
  • 3 tbsp of kecap manis
  • 100g of peanut butter, (chunky)
  • 400g of coconut milk, (1 tin)
  • 1 tbsp of soy sauce
  • 1 tbsp of rice wine vinegar
Method
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 garlic cloves, peeled
  • 3cm of fresh ginger, peeled
  • 1 red onion, roughly chopped
  • 1 tsp salt
  • 1 tbsp of ground cumin
  • 1 tbsp of ground coriander
  • 1 tbsp of ground turmeric
  • 1 tbsp of garam masala
  • 1/2 tsp red chilli powder, (or to taste)
  • 3 tbsp of kecap manis
  • 100g of peanut butter, (chunky)
  • 400g of coconut milk, (1 tin)
  • 1 tbsp of soy sauce
  • 1 tbsp of rice wine vinegar
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

  • 1 large cauliflower, outer leaves removed and stalks trimmed
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)

  • 50g of toasted peanuts, (unsalted) chopped
  • 1/4 bunch of fresh coriander, leaves and tender stems chopped