Cauliflower Satay
Published March 4, 2025
- Total Time
- 1 hour
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(14-ounce) can coconut milk
- 1large shallot, finely chopped
- 2garlic cloves, finely grated
- 2tablespoons finely chopped lemongrass (from the base of 1 stalk)
- 1(1-inch) piece peeled ginger (or 2 teaspoons finely chopped)
- 2teaspoons fish sauce or soy sauce (if you want to keep this dish vegetarian)
- 2teaspoons brown sugar
- 1teaspoon ground cumin
- 1teaspoon ground coriander
- 1large head cauliflower (about 2 pounds), trimmed, florets cut into 1-inch wedges
- Salt
- 4tablespoons vegetable oil
- 2tablespoons Thai red curry paste
- ⅓cup smooth, natural peanut butter
- 2tablespoons lime juice, plus lime wedges for serving
Nutritional analysis per serving (4 servings)
549 calories; 48 grams fat; 22 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 6 grams polyunsaturated fat; 28 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 13 grams protein; 959 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Place a large rimmed baking sheet in the oven while it heats.
- Step 2
In a medium bowl, combine ½ cup of the coconut milk with half the shallots, plus the garlic, lemongrass, ginger, fish sauce, brown sugar, cumin and coriander; set aside.
- Step 3
In a large bowl, season cauliflower with salt and 3 tablespoons vegetable oil and toss to coat. Carefully remove the hot baking sheet from the oven, spread the cauliflower in an even layer and roast until golden brown on both sides, 25 to 30 minutes, flipping halfway through.
- Step 4
While the cauliflower is roasting, make the peanut sauce: Heat the remaining 1 tablespoon vegetable oil in a small saucepan over medium heat. Add the remaining shallots and cook, stirring frequently, until the shallots are golden on the edges, 3 to 4 minutes. Add the curry paste and cook, stirring frequently, until the paste is slightly darker in color, about 1 minute. Stir in peanut butter and the remaining coconut milk and bring to a simmer over medium-low heat until the flavors meld, 2 to 3 minutes. Season with salt if needed. Remove from the heat and stir in lime juice. Transfer to a small serving bowl.
- Step 5
Remove the cauliflower from the oven. Gather the cauliflower in the center of the baking sheet, drizzle it with the lemongrass-coconut milk mixture, and gently toss to coat using a spatula. Arrange again in a single layer, spacing the cauliflower out evenly, then roast until the sauce thickens and the cauliflower is tender, 8 to 10 minutes.
- Step 6
Arrange the roasted cauliflower on a platter; serve with the peanut sauce and lime wedges.
Private Notes
Comments
I followed directions exactly and found the cauliflower to be quite droopy after being basted in the initial lemongrass-coconut milk mixture. I did like the taste of this mixture and I liked the peanut sauce a lot. I'd recommend roasting the cauliflower and then heating both sauces to use them separately for dipping. I believe the curry/peanut sauce could be halved. I ended up with quite a lot that I will use for another recipe.
I just made this, and it was AMAZING!!! I highly recommend using fresh lime juice, it dresses up the satay deliciously!
Cauliflower was a bit soggy but good flavor. I would cook it in a hotter oven next time. The dipping sauce is delicious. Glad that it makes a lot as now I'm going to roast some broccoli to go with it.
I made this for my in-laws (British) when we visiting Berlin this Christmas. They aren’t, shall we say, adventurous eaters. My elderly father-in-law prefers hot dogs and sausages, my mother-in-law can’t abide garlic, and my teen niece is a vegetarian. I also couldn’t find lemongrass or cumin in the shops. Smooth peanut butter was also impossible to find. So I pivoted by adding curry and using chunky peanut butter and soy sauce. It was delicious and my only regret was not having more cauliflower. The sauce was a big hit as well, as folks spooned it over the coconut rice I made. Back in California, I look forward to making this again.
This was great even though I was missing lemon grass and coriander. I didnt have the droopiness issue after adding the sauce. I just added enough to mix in. The pb sauce is easily adjusted to taste- I ended up doubling the curry taste. The lime over top at the end is Not optional. Really adds a nice zing!
Like other reviewers, I found the cauliflower to be overdone at the end, swimming in a puddle of sauce. Next time, I would roast it at 450⁰F and add the sauce a lot earlier. The peanut dipping sauce was too thin (it didn't thicken much even after cooling) - I added some cornstarch slurry to thicken it up. Otherwise it was quite tasty. We served it Gado Gado-style with cucumber wedges, steamed/chilled green beans, and fried tofu triangles. I would make it again - nice to have a meal with no wheat or rice.