BBQ & Grill
Charred cauliflower satay skewers
These grilled cauliflower satay skewers make a great side or veggie starter for a meal of small plates or barbecue. A little gentle charring under the grill brings out the flavour and gives you some lovely crispy bits.
Ingredients:
- 200ml/7fl oz coconut milk
- 1 tsp thai red curry paste
- 1 tbsp mild curry powder
- 1 tbsp runny honey
- 1 tsp salt
- 1 head cauliflower, broken into florets
- 2 tsp curry powder
- handful fresh coriander, roughly chopped, to garnish
- 2 tbsp crushed peanuts, to garnish (optional)
- 4 tbsp peanut butter
- 1 tbsp thai red curry paste
- 1 tbsp soy sauce
- 1 tsp runny honey
- 2 garlic cloves, grated
- 1 lime, juice only
Directions:
- To make the marinade, whisk together all of the ingredients in a large bowl.
- To make the cauliflower skewers, add the cauliflower florets to the marinade. Marinate for 30 minutes. Meanwhile, soak 2–4 wooden skewers (depending on size) in cold water for 30 minutes and then pat dry.
- Preheat the grill to the highest setting. Thread the cauliflower onto the skewers and drizzle with any remaining marinade. Sprinkle over the curry powder and grill for 10–20 minutes, turning every few minutes until charred and cooked through.
- To make the satay sauce, whisk together all of the ingredients with 4 tablespoons just-boiled water.
- Sprinkle the coriander and crushed peanuts, if using, over the skewers. Serve with the satay sauce.