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<!doctype html>
<html>
<head>
<meta charset="UTF-8" />
<style type="text/css">
/* Shared styles */
body {
font-family: Helvetica, sans-serif;
font-size: 16px;
color: #34302e;
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font-size: 14px;
text-transform: uppercase;
margin: 10px 0;
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.ingredients p {
margin: 4px 0;
}
/* To prevent nutrition/directions from getting too close
to ingredients */
.ingredients {
padding-bottom: 10px;
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clear: both;
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a {
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text-decoration: none;
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line-height: 130%;
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</style>
</head>
<body>
<!-- Recipe -->
<div class="recipe" itemscope itemtype="http://schema.org/Recipe">
<div class="infobox">
<!-- Image -->
<div class="photobox">
<a
href="https://i2.wp.com/glasgowlocavore.org/wp-content/uploads/2021/05/satay-cauliflower.jpeg?resize=960%2C640&ssl=1"
>
<img
src="Images/53D0F9D6-320F-4492-87D5-E1371066E7E2/77A3A217-D149-4AF7-8728-C26A10B47384.jpg"
itemprop="image"
class="photo photoswipe"
/>
</a>
</div>
<!-- Name -->
<h1 itemprop="name" class="name">Satay Cauliflower</h1>
<!-- Info -->
<!-- Rating, categories -->
<p itemprop="aggregateRating" class="rating" value="0"></p>
<p class="metadata">
<!-- Cook time, prep time, servings, difficulty -->
<!-- Source -->
<b>Source: </b>
<a
itemprop="url"
href="https://glasgowlocavore.org/2021/05/17/satay-cauliflower/"
>
<span itemprop="author">glasgowlocavore.org</span>
</a>
</p>
<div class="clear"></div>
</div>
<div class="left-column">
<!-- Ingredients -->
<div class="ingredientsbox">
<h3 class="subhead">Ingredients</h3>
<div class="ingredients text">
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> large cauliflower
</p>
<p class="line" itemprop="recipeIngredient">
<strong>15</strong>g coconut oil (or vegetable oil)
</p>
<p class="line" itemprop="recipeIngredient">
<strong>3-4</strong> tbsp soy sauce
</p>
<p class="line" itemprop="recipeIngredient">
<strong>40</strong>g peanut butter (crunchy or smoooth)
</p>
<p class="line" itemprop="recipeIngredient">
<strong>4</strong> spring onions
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> tbsp grated ginger
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> large clove garlic (crushed)
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> fresh chilli (or sriracha/hot sauce)
</p>
</div>
</div>
<!-- Nutrition (in two-column mode it goes below the ingredients) -->
</div>
<div class="right-column">
<!-- Description -->
<!-- Directions -->
<div class="directionsbox">
<h3 class="subhead">Directions</h3>
<div itemprop="recipeInstructions" class="directions text">
<p class="line">Preheat the oven to 220 degrees</p>
<p class="line">
Break down the cauliflower into florets & spread in a roasting
tin so they are not touching. This allows the air to circulate as
they cook & they will be crispy. Roast for 15 minutes.
</p>
<p class="line">
When using cauliflower you can eat every part of it so dont be
afraid to roast the stalk as well. The leaves can be cooked like
cabbage
</p>
<p class="line">
Check whether the cauliflower is cooked – this is something of a
personal preference. I like mine to be crispy and brown and still
with a bit of bite in the stalk. Cauliflowers vary in their
texture though so there are no hard and fast rules about how long
to roast them for.
</p>
<p class="line">
If it’s almost cooked sprinkle about a tablespoon of soy sauce
over it & back into the oven for another 5-10 minutes
</p>
<p class="line">
Meanwhile make the satay sauce. Finely slice the spring onions and
add the white part to a small saucepan along with the coconut oil,
ginger, garlic & chilli.
</p>
<p class="line">
Fry this on a medium heat for a few minutes until the ingredients
are softened and smell cooked. Add the peanut butter, 1 tablespoon
of soy sauce and a splash of water. Stir and bring everything
together and keep adding water until the mixture becomes a thick
sauce – like the texture of
</p>
<p class="line">
Taste for seasoning and add more soy if needed. If the chilli is
too hot for your taste add a little sugar (about 1tsp) to calm it
down.
</p>
<p class="line">
Check that the cauliflower is cooked as you like it & to serve
just drizzle the satay over the roasted cauliflower and garnish
with the green part of the spring onions.
</p>
<p class="line">
The satay sauce will keep in the fridge for a couple of weeks if
you don’t use it all. It makes a great dipping sauce for raw
veggies, veg or meat skewers or a stir fry sauce or base for a
Massaman style curry
</p>
</div>
</div>
<!-- Notes -->
<!-- Nutrition (in regular mode it goes below the notes) -->
<!-- Used in two different places depending on the recipe layout -->
</div>
<div class="clear"></div>
</div>
</body>
</html>
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