Roasted Cauliflower Satay Skewers

Servings: Makes: 4

Nutritional Information:

Per skewer (302g)
Calories 531, Fat 41g, Saturates 5.5g, Carbohydrate 26g, Sugars 12g, Fibre 8g, Protein 22g, Salt 0.42g




Preheat the oven to 180°C/355°F/ Gas 4. For the skewers, place the cauliflower onto a tray and roast for 15 minutes until starting to soften and colour.


In a bowl, stir the cider vinegar into the milk and leave to curdle slightly, creating buttermilk. In a separate bowl mix the garam masala, turmeric and ground almonds together.


Once the cauliflower has cooled, dip each floret into the buttermilk and then into the ground almond mix, ensuring an even coating. Push pieces of cauliflower onto the skewers and transfer them to an oven tray. Bake for a further 15 minutes in the oven until lightly golden.


For the sauce, add the peanut butter, coconut milk, soy sauce, lime juice, chilli flakes, maple syrup, garam masala and turmeric, to a saucepan over a medium heat, and whisk until fully incorporated. Bring to the boil; then remove from the heat. Serve the skewers alongside the dipping sauce.


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