Cauliflower Satay with ChefGary

 
 

Follow our easy step by step guide to re create our tasty, nutritious and vegan dish

 

Cauliflower is a really versatile vegetable that when utilised well can taste amazing, offering both flavour and texture. I must admit that I never enjoyed it when I was younger though I only ever had it either over boiled or in a stodgy cheese sauce :) My favourite way to enjoy it these days is simply charred or roasted in a little butter or oil. It caramelizes really well when cooking this way as it has a high natural sugar content. When exposed to the high heat it gains a lovely crisp texture to the outside and gives a great crunch when eaten. Perfect to enjoy it as a snack, side dish or enhance into a main meal, serving with other accompaniments, such as our suggestion of black rice, quinoa and coconut curried sauce. We hope you enjoy watching the video and retry it at home :) All the best!

Nutritional Info:

Cauliflower is naturally low in saturated fat and cholesterol and a good source of Protein, Thiamin, Riboflavin, Niacin, Magnesium and Phosphorus. Also a good source of dietary fibre, Vitamin C, Vitamin K, Vitamin B6, Folate, Pantothenic Acid, Potassium and Manganese. What’s more to love about Cauliflower!

 
Cauliflower saty with ChefGary
cauliflower satay wih ChefGary
Cauliflower satay with ChefGary
 

Ingredients:

  • 1 head cauliflower - cut into florets

  • Paste ingredients:
    1 x Table spoon peanut butter
    1 x Table spoon soy sauce
    4 x Table spoons coconut milk

  • Garnish ingredients:

    2 spring onions - finely sliced

    1/2 red pepper - finely sliced

    little fresh coriander

  • To finish:

    1 x Teaspoon garam masala

    Squeeze lemon juice

Method:

  • Char the cauliflower for 2-3 minutes on one side until starting to colour

  • Add a little oil and turn over

  • Cook for a further 2-3 minutes on the other sides to evenly brown the florets

  • Add paste ingredients - stir in

  • Add garnish & finishing ingredients - stir in

  • Serve with quinoa/black rice & coconut curried sauce

 
 

ChefGary’s top tips

  • Pan charring or ‘roasting’ the cauliflower really enhances the flavour - for maximum depth of flavour, get a golden brown coulour all over and crispen up the edges

  • We have served the cauliflower with quinoa and black rice which is a really healthy and nutritious option. The curry suace adds plenty more flavour too. However, the cauliflower works alone as a great snack or side dish.

ChefGary specialises in Private Home Dining and promises to deliver an unforgettable and unique experience. We eliminate the stress of planning and preperation leading up to your event, whilst covering the cooking and serving on the day. You’re then able to sit back and relax in your own home environment to enjoy the evening. Whether it be a Private Dinner Party, Bowl Food Concept, ‘Canapes & Bubbles’ or a Gourmet Summer BBQ, we have you covered. Visit our Dinner Party menus here.

 
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