Cauliflower satay

By Ricardo Larrivée
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Vegetables First



Satay sauce:

  • 3/4 cup (180 milliliters) coconut milk
  • 1/2 cup (125 milliliters) peanut butter
  • 1/4 cup (60 milliliters) lime juice
  • 2 tablespoons (30 milliliters) honey
  • 1 tablespoon (15 milliliters) sambal oelek
  • 1 tablespoon (15 milliliters) soy sauce


  • 1/2 cup (125 milliliters) plain Greek yogurt
  • 2 tablespoons (30 milliliters) peanut butter
  • 1 tablespoon (15 milliliters) honey
  • 1 teaspoon ground cumin
  • 1 teaspoon (5 milliliters) sambal oelek
  • 2 garlic cloves, chopped
  • 1 cauliflower, cut into florets


  • 1 head Boston lettuce, leaves removed
  • 1 English cucumber, julienned
  • 1 carrot, julienned
  • 2 green onions, sliced
  • 1/4 cup (40 grams) chopped peanuts
  • 1/4 cup (10 grams) cilantro leaves


Satay sauce:

  1. 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.


  1. With the rack in the middle position, preheat the oven to 450ºF (230ºC).
  2. 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.
  3. 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.
  4. 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.


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Vegetables First

This recipe appears in Vegetables First (© 2019)

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