Cauliflower Satay

Roasted cauliflower takes the place of chicken in this satay, glazed with a lemongrass and coconut mixture and served with a fast peanut dipping sauce. It works as a party snack, or as dinner with a bowl of rice.

Serves 4 as an appetizer or 2 as a main · 1 hour

Ingredients

• 1 (14-ounce) can coconut milk, divided
• 1 large shallot, finely chopped, divided
• 2 garlic cloves, finely grated
• 2 tablespoons finely chopped lemongrass (from the base of 1 stalk)
• 1 (1-inch) piece ginger, peeled and finely chopped (about 2 teaspoons)
• 2 teaspoons fish sauce, or soy sauce to keep it vegetarian
• 2 teaspoons brown sugar
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 large head cauliflower (about 2 pounds), trimmed and cut into 1-inch wedges
• Salt
• 4 tablespoons vegetable oil, divided
• 2 tablespoons Thai red curry paste
• ⅓ cup smooth natural peanut butter
• 2 tablespoons lime juice, plus lime wedges for serving

Instructions

1. Put a large rimmed baking sheet in the oven and heat it to 400°F.
2. In a medium bowl, stir together ½ cup of the coconut milk, half the shallot, and the garlic, lemongrass, ginger, fish sauce, brown sugar, cumin and coriander. Set aside.
3. Toss the cauliflower in a large bowl with salt and 3 tablespoons of the oil. Carefully pull out the hot pan, spread the cauliflower on it in one layer and roast until golden on both sides, 25 to 30 minutes, turning it halfway through.
4. Meanwhile, start the peanut sauce. Heat the last tablespoon of oil in a small saucepan over medium. Cook the rest of the shallot, stirring often, until browned at the edges, 3 to 4 minutes. Add the curry paste and stir until it darkens slightly, about 1 minute.
5. Stir in the peanut butter and the remaining coconut milk and simmer over medium-low until the flavors come together, 2 to 3 minutes. Add salt if needed, take it off the heat, stir in the lime juice and pour it into a serving bowl.
6. Push the roasted cauliflower into a pile in the middle of the pan, pour the lemongrass coconut mixture over it and toss gently with a spatula. Spread it back out in a single layer and roast until the coating thickens and the cauliflower is tender, 8 to 10 minutes.
7. Pile the cauliflower on a platter and serve with the peanut sauce and lime wedges.

Tips

• Store-bought curry pastes vary a lot in salt and heat, so taste the peanut sauce before you season it.
• Leftovers are good over a big salad or alongside grilled tofu or chicken.

Adapted from NYT Cooking.