Whole roasted satay cauliflower
Marcus Wareing's whole roasted cauliflower recipe is baked in a spiced and creamy peanut satay sauce and makes a wonderful vegan main course. The satay marinade can be made a few days in advance and stored in the fridge.
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
- 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
Equipment
- Blender
Method
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
- 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
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
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)
- 50g of toasted peanuts, (unsalted) chopped
- 1/4 bunch of fresh coriander, leaves and tender stems chopped
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