Whole Roasted Satay Cauliflower
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 as 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
Serves 4 as a main
For the satay marinade
- 3 garlic cloves, peeled
- Thumb-sized piece of ginger, peeled
- 1 red onion, roughly chopped
- 1 tsp salt
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp ground turmeric
- 1 tbsp garam masala
- ½ tsp hot chilli powder, or to taste
- 3 tbsp kecap manis (sweet soy sauce)
- 100g chunky peanut butter
- 1 x 400ml tin coconut milk
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
For the cauliflower
- 1 large cauliflower, outer leaves removed and stalk trimmed
- 50g toasted unsalted peanuts, chopped
- ¼ bunch of coriander, leaves and tender stems chopped
Method
For the satay marinade
Preheat the oven to 180°C/160°C fan/gas 4.
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.
For the cauliflower
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 regularly through the cooking.
Halfway through cooking, add 100ml 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).
For more vegetarian recipes, explore Marcus' range of cookbooks.
