(Serves 4-5 | GF / RSF / DF)
- 1 large cauliflower, stems removed
- 3 tbsp extra virgin olive oil
- 1/3 cup cold water
- 1 can chickpeas, drained and rinsed
- 1/3 cup dry roasted peanuts, roughly chopped
- 1/3 cup fresh coriander sprigs
Spicy Satay Sauce
- 2 cloves garlic, finely grated using microplane
- 1 x 2 cm knob ginger, finely grated using microplane
- 1/2 cup Chunky Dave chilli peanut butter
- 2 tbsp honey
- 1/2 tsp chilli flakes
- 1/2 cup coconut cream
- Juice of lime
- 1 tsp fish sauce
- 1 tbsp soy sauce
- 1 large cast iron pot / dutch oven with a lid
- 1 small saucepan
- Preheat the oven to 170 degrees celsius. Drizzle the bottom of a cast iron pot with 1 tablespoon of olive oil and place the cauliflower in the centre. Pour the remaining olive oil over the cauliflower and season generously with salt and pepper. Pour the cold water around the base to make a small water bath, then cover with a lid and place into the oven to cook for 30 minutes until slightly soft.
- Meanwhile make the spicy satay sauce by combining all ingredients in a small saucepan over a low heat, stirring gently until you form a thick glossy sauce.
- Remove the cauliflower from the oven and pour the spicy satay sauce over the top, adding a little more water to the base if needed. Cover and return to the oven for 15 minutes.
- Remove from the oven and add the chickpeas to the base of the pot, gently stirring into the sauce. Turn up the oven heat to 200 degrees celsius and return the cauliflower to the oven for a final time uncovered. Bake until the cauliflower is golden on top and the sauce has slightly caramelised around the edges (approximately 7 minutes).
- Serve by gently removing the cauliflower from the pot and setting aside. Mix the chickpeas around in the sauce and spoon over a round serving platter. Place the cauliflower on top of the chickpeas and garnish with the roasted peanuts and fresh coriander.
Recipe by Brooke Kelly