Charred Cauliflower with Peanut Sauce
A hearty vegan-friendly recipe that proves vegetable can be the centrepiece of a meal. You won't find a better cauliflower recipe.
Ingredients · Servings 4
- 2 Onion
- 2Head Cauliflower
- 1tsp Ground Turmeric
- 2tsp Curry Powder
- 4 Garlic Clove
- 2 Red Chilli
- 2 Tomato
- 400ml Coconut Milk
- 100g Peanut Butter
- 2tbsp Light Soy Sauce
- 1 Lime
- 15g Fresh Coriander
- Vegetable Oil
- Salt
Method · 50 min
- Heat the oven to 200°C. Finely slice the onions, then get them into a medium-sized saucepan with a good drizzle of oil and a pinch of salt. Cook them over a medium heat for 40 mins until they are caramelised.
- Trim the leaves off the cauliflowers, then cut the cauliflower into quarters to give you big wedges. Arrange the wedges on a baking tray.
- Mix the turmeric and curry powder in a bowl, then spoon a teaspoon or two of the spice mix over the cauli wedges, along with a big pinch of salt and some oil. Rub the wedges all over so that they are coated.
- Roast the cauliflower for 40 mins, turning them halfway through cooking.
- Meanwhile, peel and finely chop the garlic, finely slice half the chilli and finely dice the other half. Cut the tomatoes into small chunks.
- Heat a sauté pan over a low heat with a good splash of oil. Add the garlic and chilli and cook for 2 mins until fragrant, then add the remaining spice mix and tomatoes to the pan. Cook for 10 mins until the mixture is thickened and dark.
- Add the coconut milk, peanut butter and soy sauce to the pan, then simmer for 5 mins until it has thickened. Squeeze in the lime juice, then season with salt.
- Spoon the coconut sauce onto plates, then top with the roasted cauliflower wedges. Top with the caramelised onions, remaining sliced chilli and coriander leaves. Serve.
