Cauliflower & lemongrass satay

with cucumber & radish kimchi

I love satay sauce, and nothing beats a homemade one! The lemongrass is so citrusy and fragrant in this dish and the cauliflower is the perfect vegetable alternative to meat as it absorbs the spices really well. Homemade creamy satay sauce is surprisingly easy to make and can be kept for 3-4 days in the fridge. The kimchi adds another dimension to the dish and makes this combination a winner at any dinner party.

  • ​1 cauliflower, cut into florets

 

pickled cucumber & radish

  • 3 small cucumbers, sliced

  • 6 radishes, ends cut off and sliced

  • 3 spring onions, finely sliced

  • 2 tbs rice vinegar

  • 1 tbs apple cider vinegar

  • 1 tbs tamari

  • 2 tbs coconut sugar

  • pinch of red chilli powder

 

marinade:

  • 2 cloves of garlic, crushed

  • 3 sticks of lemongrass, outer layer removed, finely chopped

  • 2 inch piece galangal, peeled and finely chopped

  • 2 ts coriander

  • 2 ts cumin

  • 2.5 ts turmeric

  • 1 tbs tamari

  • 1 tbs molasses

  • a squeeze of agave or runny honey

  • 3 tbs sunflower oil

  • 4 spring onions, finely sliced

  • 1/2 ts red chilli flakes

 

peanut satay sauce:

  • 1 tbs coconut oil

  • 1 shallot, finely chopped

  • 1 red chilli, finely chopped

  • 2 garlic cloves, crushed

  • 1 stalk of lemongrass, outer layer removed and finely chopped

  • 1 slices of galangal, finely chopped

  • 1 can coconut milk

  • 1 date, finely chopped

  • 2 tbs coconut sugar

  • 1 ts milld/medium curry powder

  • 2 ts turmeric

  • 1 cup of toasted, ground cashew nuts

  • 1 tbs crunchy peanut butter

  • Optional: 1 tbs sriracha sauce or chilli sauce (for added spicy kick)

Ingredients (serves 4/6 as a side dish/starter)

Method

First salt the cucumbers. Place in a bowl and sprinkle with salt. Set aside for 30 minutes. Pat dry with kitchen roll to absorb the moisture. Combine with the radish in a bowl. Add the rest of the ingredients and mix well to coat the cucumbers and radishes even. Place in the fridge overnight or for at least 8-12 hours before serving. Can be made the day before.

 

Place all marinade ingredients in the blender with 2 tbs water and whiz till broken down and well blended. Combine with cauliflower in a large bowl. Cover and leave to marinate for 20-30 minutes, or overnight.

Place the garlic, chilli, galangal and lemongrass in the blender with 1 tbs coconut oil. Heat a small saucepan and add the spice paste and shallots. After 5 minutes add the date, coconut sugar, turmeric, curry powder and ground nuts. Cook for 2 minutes then add the coconut milk and peanut butter. Simmer gently for about 20 minutes till thickened and fragrant. Stir frequently so it doesn’t catch on the bottom of the pan. Remove from the heat, check seasoning and add salt/pepper if necessary. Stir in sriracha or chilli sauce if using. Can be made in advance and stored in a glass jar or tupperware in the fridge for up to 3 days. Heat in a saucepan to melt the coconut before serving.