Satay Roast Cauliflower

I love this satay sauce and often slather it over a whole chicken before roasting, so I knew it would work for cauliflower too. It’s a quick and easy way to make a warming curry-like meal, where you can alter the heat levels to suit by the curry paste you use.

This dish is also vegan and gluten free.

1 bunch fresh coriander, stalks included

1 cup roasted peanuts

2 tbsp Thai red or yellow curry paste juice of 2 limes

2 tbsp soy sauce

¼ cup sweet chilli sauce

2 tbsp brown sugar

1cm piece of fresh ginger, peeled and grated

1 lemongrass stalk (white part only), bruised (or if you can’t get fresh 1 tsp of drained lemon grass from a jar)

2–3 kaffir lime leaves

1 cup coconut cream

1 cauliflower extra coriander and peanuts for garnish

1 tin chickpeas, drained and rinsed.

Put the coriander, peanuts, curry paste, lime juice, soy sauce, sweet chilli sauce, sugar, ginger, lemongrass, kaffir lime leaves and coconut cream in a food processor and whizz until smooth.

Cut the cauliflower into florets and mix through the satay sauce along with the chickpeas.

Lay everything out on a large baking tray and bake at 200°C for 30–45 minutes. You want a little char and the cauliflower to be cooked but not mushy.

Serve garnished with some extra coriander and peanuts along with some rice or naan bread.