Charred cauliflower satay skewers
- Prepare
- 30 mins to 1 hour
- Cook
- 10 to 30 mins
- Serve
- Serves 2
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.
For this recipe you will need wooden skewers.
Ingredients
For the marinade
- 200ml/7fl oz coconut milk
- 1 tsp Thai red curry paste
- 1 tbsp mild curry powder
- 1 tbsp runny honey
- 1 tsp salt
For the cauliflower skewers
- 1 head cauliflower, broken into florets
- 2 tsp curry powder
- handful fresh coriander, roughly chopped, to garnish
- 2 tbsp crushed peanuts, to garnish (optional)
For the quick satay sauce
- 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
Method
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.
Recipe tips
Check your Thai curry paste is vegetarian if you need this dish to be veggie. You can also swap the honey for agave syrup if you need this dish to be vegan.
