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Whole roasted satay cauliflower

By: Marcus Wareing

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.

Easy
December 2021

Test kitchen approved

Serves 4 as a main or 6 as a side
Hands-on time 15 min, plus 1 hour oven time

Our spiced roast cauliflower with barley couscous is a great meat-free option for midweek.

Nutrition: per serving

Calories: 507kcals
Fat: 36.8g (18.3g saturated)
Protein: 18g
Carbohydrates: 22.3g (14.9g sugars)
Fibre: 7g
Salt: 2.5g

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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

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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

Nutrition: per serving

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.