Roasted Cauliflower with Satay Sauce (2)
Ingredients
For the Sauce:
To serve:
Instructions
  1. Preheat the oven to 240 C, 220 Fan, Gas Mark 9. Place the cauliflower on a large baking tray, drizzle over 2 tbsps oil and sprinkle over a couple of pinches of sea salt flakes and the curry powder. Toss to coat and combine well.
  2. Roast in the oven for 25 minutes or until golden and beginning to caramalise, tossing halfway through.
  3. Meanwhile make the sauce. Heat 1 tbsp oil in a small pan over a low to medium heat. Add the curry paste and fry for a minute or so, until aromatic. Slowly stir in the coconut milk. then add the peanut butter, 1 tbsp of the sugar, the soy sauce and 75 ml of water.
  4. The sauce should be thick enough to coat the cauliflower but add more water if you prefer it a little thinner. Taste the sauce and add extra sugar or a pinch of salt if needed.
  5. Spoon the warm sauce over the roasted cauliflower and serve with rice, coriander and chillies if desired.