Satay Cauliflower with Peanuts

Satay Cauliflower with Peanuts

• Serving size: Makes 6 x 1 cup serves

Ingredients

• ½ head medium sized cauliflower – orange or white
• 2 c satay sauce (see below)
• ½ c roasted peanuts
• 1 c mung bean sprouts
• fresh coriander for garnish

Method

Chop cauliflower into small florets. Cut up the stalk too. Do not waste it.
Boil cauliflower for around 5 minutes until just soft.
Combine all ingredients.
Note: Keep a close eye on the cauliflower while it is cooking. Too hard and it will taste raw. Too soft and it will be mushy and tasteless. The key is to get it cooked but still firm.
Courtesy the Revive Café Cookbook

Satay Sauce

• Serving size: Makes 3 cups

Ingredients

• 1 large onion roughly chopped
• 2 T crushed or finely chopped ginger
• 2 cloves garlic finely chopped
• 2 T rice bran oil
• 2 t ground cumin
• 1 t ground turmeric
• 1 t ground coriander
• 1 c peanut butter
• 2 c hot water
• 4 T runny honey
• ½ t salt
• Optional – ½ t crushed chilli or 2 T sweet chilli sauce

Method

In a pot, sauté onions, garlic, ginger and oil for 10 minutes or until clear.
Add spices and quickly stir in (do not let burn).
Mix in peanut butter, water, honey and salt.
Stir until mixture starts to bubble and remove from heat.
Blend mixture with a stick blender or similar.
Taste and add salt/chilli as necessary.
Add more water if you prefer a thinner mixture.

Courtesy the Revive Café Cookbook