Whole roasted satay cauliflower

Method

1. 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.
2. 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.
3. 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.
4. 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).