Cauliflower Satay with Spiced Coconut Peanut Sauce

Published: March 4, 2025

Recipe Overview

• Total Time: 1 hour (15 minutes prep | 45 minutes cook)

Ingredients

For the Spiced Coconut-Lemongrass Marinade

• ½ cup (from 14-ounce can) coconut milk

• 1 large shallot, finely chopped (half reserved for sauce)

• 2 garlic cloves, finely grated

• 2 tablespoons finely chopped lemongrass (from the base of 1 stalk)

• 1-inch piece peeled ginger (or 2 teaspoons finely chopped)

• 2 teaspoons fish sauce (or soy sauce, for vegetarian option)

• 2 teaspoons brown sugar

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• Salt (to taste)

For Roasting the Cauliflower

• 1 large head cauliflower (about 2 pounds), trimmed, florets cut into 1-inch wedges

• 3 tablespoons vegetable oil

• Salt (to taste)

For the Peanut Satay Sauce

• 1 tablespoon vegetable oil (remaining from above)

• 1 tablespoon remaining finely chopped shallots

• 2 tablespoons Thai red curry paste

• ⅓ cup smooth, natural peanut butter

• ½ cup remaining coconut milk (from the can)

• 2 tablespoons lime juice (plus extra lime wedges for serving)

Preparation

Step 1: Preheat Oven & Prepare Baking Sheet

Preheat oven to 400°F (200°C). Place a large rimmed baking sheet inside the oven and allow it to preheat for 5–10 minutes—this ensures even heat distribution and prevents the cauliflower from sticking.

Step 2: Prepare Spiced Coconut-Lemongrass Marinade

In a medium bowl, combine ½ cup coconut milk, half the chopped shallots, grated garlic, lemongrass, ginger, fish sauce/soy, brown sugar, cumin, and coriander. Stir until fully integrated. Set aside to infuse flavors for 5 minutes (optional, but enhances aroma).

Step 3: Roast Cauliflower (First Pass)

In a large bowl, toss cauliflower florets with 3 tablespoons vegetable oil and a pinch of salt. Ensure all florets are evenly coated.

Remove the preheated baking sheet from the oven (use oven mitts for safety), spread the cauliflower in a single, even layer (avoid overcrowding). Roast for 25–30 minutes, flipping florets halfway through, until golden brown and tender on the edges.

Step 4: Make Peanut Satay Sauce

While the cauliflower roasts, heat the remaining 1 tablespoon vegetable oil in a small saucepan over medium heat. Add the remaining shallots and cook, stirring frequently, until golden on the edges (3–4 minutes).

Add Thai red curry paste and cook for 1 minute, stirring continuously, until the paste darkens slightly (this unlocks deeper flavor). Stir in peanut butter and the remaining coconut milk. Simmer over low-medium heat for 2–3 minutes, stirring occasionally, until the sauce thickens and flavors meld. Season with salt if needed, then remove from heat and stir in 2 tablespoons lime juice. Transfer to a small serving bowl and set aside.

Step 5: Finish Roasting with Marinade

After the first roast, remove the cauliflower from the oven. Gather florets to the center of the baking sheet, drizzle with the spiced coconut marinade, and gently toss with a spatula to coat.

Spread the cauliflower back into a single layer, spacing florets evenly. Roast for an additional 8–10 minutes, until the sauce thickens and the cauliflower is tender throughout (check with a fork for easy penetration).

Step 6: Serve

Transfer the roasted cauliflower to a serving platter. Drizzle with the peanut satay sauce (or serve sauce on the side for dipping) and garnish with fresh lime wedges for brightness.

Customer Reviews

• Reviewer 1: "I followed directions exactly and found the cauliflower to be quite droopy after being basted in the initial lemongrass-coconut milk mixture. I did like the taste of this mixture and I liked the peanut sauce a lot."

• Reviewer 2: "AMAZING! Fresh lime juice elevates the satay—do not skip it!"

• Reviewer 3: "Cauliflower was soggy, but the flavor was great. Next time, roast at 450°F and add the sauce earlier."

• Reviewer 4: "Loved the curry paste in the sauce! Missed lemongrass, but still delicious. Lime over top is a must for zing."

• Reviewer 5: "Sauce was too thin; added cornstarch slurry to thicken. Served with Gado Gado-style sides—cucumber, green beans, fried tofu. Will make again!"

• Reviewer 6: "Easy and tasty! The peanut sauce is versatile—we’ll use it on stir-fries or noodles."

Note: Adjust cooking times and temperatures based on your oven’s accuracy. For a vegetarian version, substitute fish sauce with soy sauce or tamari.