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.