We love a ‘fakeaway’ and our veggie satay with cauliflower rice delivers on flavour in a way that a takeaway from the High Street doesn’t always. This is an easy meal to prepare during the week and is a favourite for children and adults alike.. It can be altered to add in chicken if you prefer, or bulk out with chickpeas. Easy to prepare, a great recipe to cook in a stone or Le Creuset dish if you have one, as it cooks evenly and leaves you with only one dish to wash!
1 large knob ginger
1 large clove garlic
1/2 long red chilli (more if desired)
1 red pepper (diced)
1 zucchini (2 if small) (diced)
1-2 carrots (diced)
1/2 cauliflower or broccoli (cut into florets)
1 large sweet potato (diced)
1 1/2 tsp coriander seeds (crushed)
1 tsp garam masala
1 Tbsp coconut sugar
3 Tbsp tamari
4 heaped Tbsp peanut butter or nut butter
400mls coconut milk (not light)
1/2 cup cooked chickpeas (optional)
1/4 cashew nuts (optional).
Cauliflower rice ingredients
I large head of cauliflower
2 tsp coconut oil and a pinch of seasoning – cumin, salt and pepper
Finely chop the first four ingredients, if you have a small hand-held processor this is ideal. Keep your food processor handy as we’ll use it again in a moment. Place in dish along with crushed coriander seeds, garam masala, coconut sugar, tamari, nut butter and coconut milk. Stir well to combine and then add in chopped vegetables and sweet potato.
Cut or full apart your cauliflower head into florets and place into your food processor. Pulse until this resembles grains of rice.
Cook at 180C for 50-60 minutes. Stir a couple of times while cooking. Half way through cooking add in chickpeas and cashew nuts if using. The sauce will thicken as it cooks.
Just prior to serving melt your coconut oil in a hot wok, add your cauliflower rice and seasoning and toss through until cooked to your liking.
Note – You can adjust the veggies adding more or less as desired. You can also add diced chicken to this meal instead of the chickpeas, if you prefer to have meat in it.