Ingredients
Satay sauce:
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3/4 cup (180 milliliters) coconut milk
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1/2 cup (125 milliliters) peanut butter
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1/4 cup (60 milliliters) lime juice
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2 tablespoons (30 milliliters) honey
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1 tablespoon (15 milliliters) sambal oelek
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1 tablespoon (15 milliliters) soy sauce
Cauliflower:
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1/2 cup (125 milliliters) plain Greek yogurt
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2 tablespoons (30 milliliters) peanut butter
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1 tablespoon (15 milliliters) honey
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1 teaspoon ground cumin
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1 teaspoon (5 milliliters) sambal oelek
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2 garlic cloves, chopped
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1 cauliflower, cut into florets
Garnish:
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1 head Boston lettuce, leaves removed
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1 English cucumber, julienned
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1 carrot, julienned
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2 green onions, sliced
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1/4 cup (40 grams) chopped peanuts
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1/4 cup (10 grams) cilantro leaves
Directions
Satay sauce:
- In a small pot, bring all of the ingredients to a boil, whisking constantly. Let simmer for two minutes or until the sauce thickens. Transfer to a bowl. Cover and let cool. Stir before serving.
Cauliflower:
- With the rack in the middle position, preheat the oven to 450ºF (230ºC).
- In a bowl, whisk together the yogurt, peanut butter, honey, cumin, sambal oelek, and garlic. Add the cauliflower and toss to coat in the marinade. Transfer the cauliflower to a non-stick baking sheet or a sheet lined with aluminum foil.
- Bake for 15 to 20 minutes or until the cauliflower is tender, turning the florets partway through cooking. Finish under the broiler for three minutes.
- Transfer the cauliflower to a serving platter alongside the lettuce leaves, cucumber, carrot, green onion, peanuts, cilantro, and satay sauce. Everyone can garnish their own lettuce leaves.
