Sticky Satay Cauliflower

Ingredients:

For the cauliflower:

1/2 Cauliflower Head, cut into florets

2 tbsp. Corn Flour

1 tsp. Garlic Granules

Salt & Pepper (to taste)

Coconut oil for frying

For the Satay Sauce:

1/4 Jar of Peanut Butter (I prefer crunchy)

1 Garlic Clove, minced or grated

1 tbsp. Soy Sauce

1 tbsp. Sesame Oil

Juice of 1/2 Lime

Method:

• Firstly, steam the cauliflower using a veg steamer over boiling water until the florets are partially cooked. They should still retain some firmness when you press with a fork or knife, but not raw. This makes a fluffy centre in your cauliflower bites.
• Once partially cooked, remove the cauliflower from the steamer and allow to cool slightly.
• In a medium bowl add the cornflour, garlic powder, salt and pepper and mix to combine.
• When the cauliflower is cooled slightly, add the florets to the cornflour mixture and mix until all the cauliflower is evenly coated.
• In a large frying pan, heat 1 tbsp of coconut oil (or sesame oil if preferred) on a medium heat.
• When the oil is hot, add the cauliflower and fry until golden, then remove from the heat.
• Whilst the cauliflower is frying, make the satay sauce.
• Add all of the satay sauce ingredients to a small bowl and use a fork to mix together well.
• To a medium sized bowl add 1-2 tbsp of the satay sauce with a splash of hot water. Mix well to form a looser sauce. It should be runny enough to coat the cauliflower but thick enough to stick to it.
• Add the cauliflower to the loosened satay sauce and mix until each floret is evenly coated in the sauce.
• To serve, top with sesame seeds, a squeeze of fresh lime juice and enjoy!

Notes:

This also work with tofu: simply replace the cauliflower with pressed tofu cubes and skip to step 3.