Whole roasted satay cauliflower
- Published: 29 Nov 21
- Updated: 25 Mar 24
Marcus Wareing’s whole roasted satay cauliflower elevates the humble veg to star ingredient. The moreish satay marinade works with many dishes – it’s great with chicken. This recipe is from Marcus’ Kitchen by Marcus Wareing (Harper Collins £22).
Our spiced roast cauliflower with barley couscous is a great meat-free option for midweek.
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Serves 4 as a main or 6 as a side
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Hands-on time 15 min, plus 1 hour oven time
Ingredients
- 1 large cauliflower, outer leaves removed and stalk trimmed
- 50g unsalted peanuts, toasted in a dry pan, then chopped
- ¼ bunch coriander, leaves and tender stems chopped
For the satay marinade
- 3 garlic cloves, peeled
- Thumb-size piece fresh ginger, peeled
- 1 red onion, roughly chopped
- 1 tsp salt
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp ground turmeric
- 1 tbsp garam masala
- ½ tsp hot chilli powder (or to taste)
- 3 tbsp kecap manis (sweet soy sauce)
- 100g chunky peanut butter
- 400ml tin coconut milk
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
Method
- Heat the oven to 160°C fan/gas 4. First, make the satay marinade. Put the garlic, ginger, onion and salt in a food processor and whizz to a coarse paste. Add the rest of the ingredients for the marinade and whizz until smooth.
- Make sure the cauliflower can sit flat on its stalk, then place it in a large, deep casserole. Pour the satay marinade over the cauliflower and cover the dish with the lid or foil. Put in the oven and bake for 1 hour, basting it regularly during the cooking. Halfway through cooking, add 100ml water to ensure it doesn’t dry out.
- Once baked, the cauliflower should be soft. Check it by piercing it with a knife – there should be no resistance. If the cauliflower isn’t quite ready, pop it back in the oven for 10 minutes and check again.
- To finish the cauliflower, sprinkle it with the chopped toasted peanuts and coriander and serve it from the casserole (or transfer it to a serving plate if you prefer, sprinkling it with the peanuts and coriander once it’s on the plate).
- Recipe from December 2021 Issue
Nutrition
- Calories
- 507kcals
- Fat
- 36.8g (18.3g saturated)
- Protein
- 18g
- Carbohydrates
- 22.3g (14.9g sugars)
- Fibre
- 7g
- Salt
- 2.5g
delicious. tips
Marcus’ tips: “Next time, swap the cauliflower for 4 chicken breasts. Brown the breasts, then add to a casserole and pour over the satay marinade. Cook for 35-40 minutes until cooked through, then serve with rice.”
Make the satay marinade in advance. It will keep for a couple of days in an airtight container in the fridge.
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