Satay generally brings to mind long murderous-looking wooden skewers piled with chicken thighs, but aren’t we all just looking for more real estate for the spicy peanut sauce?
This bowl of peanut curry-likeness is a good example of what cooking + eating for pleasure looks like to me. Loud flavours fighting it out in a bubbling cauldron of fatty coconut milk and crunchy peanut butter. Thank gosh for cauliflower making it seem somewhat sane.
With the generous blanket of sauce surrounding the cauliflower you’re probably thinking – I want rice with that. By all means. rustle up a pot of nutty brown, or gentle jasmine, find yourself a cozy spot, and entertain as many peanut-cloaked florets as you can muster.
- 3 cups of cauliflower, cut into 1-inch florets
- 2 tbsp ginger, minced
- 1 clove of garlic, minced
- 1 tbsp red curry paste
- 5 green onions, white parts and green separated and thinly sliced
- 1 tbsp tamari
- 3 tbsp crunchy peanut butter
- 1 tsp brown sugar
- 1 tbsp coconut oil or neutral tasting oil
- 1 cup coconut milk
- Juice from 1/2 a lime
- crushed peanuts, green onions, cilantro, toasted coconut flakes, thinly sliced radishes
- In a large pan, heat 1 tbsp coconut oil over medium high until hot.
- Add the garlic, white parts of the onion, ginger and red curry paste. Cook for 2-3 min, stirring oven, over medium heat, until aromatic.
- Add the cauliflower, coconut milk, tamari, brown sugar, peanut butter and 1/4 cup of water. Bring to a boil over high heat. Once boiling, reduce the heat to medium low and simmer for 4-6 min, until the cauliflower is tender but still crisp. The sauce should be thick enough to coat the back of a spoon.
- Squeeze in the lime juice and serve!
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