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Cauliflower Satay Skewers with Peanut Sauce

Roasted, shaved, fried, mashed, pickled. There are so many ways to enjoy cauliflower because this cruciferous veggie is a total chameleon. It takes on all the flavors you throw its way. These cauliflower skewers were inspired by the Southeast Asian satay technique, which includes a spiced coconut milk marinade and a sweet-and-salty peanut sauce. But instead of using a more traditional protein like chicken, we’re firing up cauliflower for a veg-friendly take.

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Cauliflower Satay Skewers with Peanut Sauce

  • Author: Misfits Market

Ingredients

Scale

Cauliflower Skewers

  • 1 large head cauliflower, cut into 2” pieces
  • 1/4 cup coconut milk
  • 1 tablespoon soy sauce
  • 2 1/2 tablespoons yellow curry powder
  • 1 1/2 tablespoons turmeric powder
  • 3 cloves garlic, grated
  • 1 tablespoon grated ginger
  • 1 1/2 tablespoons honey
  • 1 tablespoon fish sauce
  • Canola oil
  • Kosher salt
  • Black pepper
  • Limes wedges and cilantro for serving
  • 68 wooden skewers

 

Peanut Sauce

  • 3 tablespoons creamy peanut butter
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh lime juice
  • 2 teaspoons honey
  • 1 clove garlic, grated
  • 1 teaspoon grated ginger
  • 1/4 teaspoon red pepper flakes
  • Optional: chopped toasted peanuts for serving

Instructions

  1. To make peanut sauce, whisk together peanut butter, soy sauce, lime juice, honey, garlic, ginger, and red pepper flakes in a small bowl. Whisk in 2-3 tablespoons of water until desired consistency is reached. Set aside.
  2. In a large bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, honey, and fish sauce. Add cauliflower chunks, toss and let marinate for at least 20 minutes or overnight.
  3. On the grill: After cauliflower has been marinated, preheat grill to medium-high. Soak skewers in water for at least 15 minutes to help avoid burning. Remove cauliflower from marinade and thread 4-5 pieces onto each skewer and place on a baking sheet. Drizzle oil over cauliflower and season with salt and pepper to taste.
  4. Add skewers to grill, cover, and let cook for 5-6 minutes, until the bottom is beginning to char. Flip the cauliflower, then re-cover the grill for another 5 minutes, until the cauliflower is tender. Remove from the grill.
  5. In the oven: After cauliflower has been marinated, preheat oven to 400 degrees. Remove cauliflower pieces from bowl and place onto a lined baking sheet. Drizzle oil over cauliflower and season with salt and pepper.  Bake for 20-25 minutes, tossing halfway through, until cauliflower has softened and become golden. While cauliflower is in the oven, soak the wooden skewers in water.
  6. Remove cauliflower from oven, let cool slightly. Thread 4-5 pieces of cauliflower onto each skewer. Turn oven to broil and broil skewers for 4-6 minutes until cauliflower pieces become lightly charred.
  7. Serve satay cauliflower skewers immediately with peanut sauce, extra lime wedgess on the side, and cilantro on top.

Comments (8)

I was charged for Aug 8 TH shipment but I never received an email saying it was shipped and it did not arrive.
What do you do in such a situation?

Hi Nora, we’re so sorry to hear that you never received your box! You should have received an email from our team with tracking information, which will have a status of your box. If you feel as though your box was not delivered or you don’t have this status email, please fill out a ticket with our customer success team here: https://misfitsmarket.zendesk.com/hc/en-us/requests/new with your order information and we will look into this ASAP. Thanks!

Hi Elizabeth, we’re sorry to see you go! You can cancel your order by logging into your Misfits Market account and going to your account page. Scroll to where it says “Manage Subscription” and at the bottom of the page, you can cancel your subscription. You can also easily skip a week if you need a break, too! We hope you consider giving us another chance. Thanks!

Would you recommend doing this with broccoli? I got some beautiful broccoli in my box this week and I’m thinking about adapting this recipe.

Hi Julia, great question! We think this would be delicious with broccoli. Instead of marinating the broccoli overnight, instead just keep it to 20-30 minutes. And when cooking, keep a closer eye on the broccoli as it’s prone to cooking faster/possibly burning versus the sturdier cauliflower. If you give this a try, let us know!

I made slaw with the last broccoli I got. I sliced the flowerets, then peeled the stem and pulsed it in a mini chopper. Then I finely minced red onion and grated some carrot. Toss lightly with your favorite slaw dressing, mine is less mayonnaise-e and more vinegary

I also have tossed it with tandoori seasoning and a little olive oil and roasted it. Great sine for a vegetable korma and kale pakoras

Comments are closed.