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Crispy Cauliflower Cashew Satay
Crispy Cauliflower Cashew Satay

Crispy Cauliflower Cashew Satay

with Spicy Rice and Sugar Snap Peas

Get 50% off 1st box + free dessert for life!

Packed with tasty plant-powered ingredients, this vegan recipe is the perfect thing to cook any day of the week.

Tags:
Vegan
•Flexitarian
•Pescatarian
•Spicy
•Vegetarian
Allergens:
Mustard
•Cereals containing gluten
•Nuts
•Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes
Active 35 minutes
DifficultyMedium

Ingredients

serving amount

300 grams

Cauliflower Florets

64 grams

Vegan Mayonnaise

(Contains: Mustard)

50 grams

Panko Breadcrumbs

(Contains: Cereals containing gluten)

1 sachet(s)

Indonesian Style Spice Mix

100 grams

Sushi Rice

80 grams

Sugar Snap Peas

1 unit(s)

Garlic Clove**

1 unit(s)

Lime

30 grams

Cashew Butter

(Contains: Nuts May contain traces of: Nuts, Peanut)

50 grams

Ketjap Manis

(Contains: Soya)

25 milliliter(s)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

1 pinch

Chilli Flakes

Not included in your delivery

225 milliliter(s)

Boiled Water for the Rice

¼ tsp

Salt for the Rice

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kcal)733 kcal
Energy (kJ)3068 kJ
Fat29.7 g
of which saturates3.2 g
Carbohydrate100.5 g
of which sugars22.5 g
Dietary Fibre8 g
Protein18 g
Salt5.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Bowl
•Baking Paper
•Baking Tray
•Sieve
•Medium Saucepan
•Kettle
•Lid
•Garlic Press
•Small Bowl
•Pan

Instructions

Coat the Cauliflower
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

In a large bowl, add the cauliflower florets and stir in the vegan mayo to evenly coat them.

Sprinkle the breadcrumbs and Indonesian style spice mix over the florets and toss to coat evenly. Season with salt and pepper.

Roast the Cauliflower
2

Carefully transfer the florets to a lined baking tray. Roast on the top shelf of your oven until golden and crispy, 20-25 mins.

Discard any crumbs left in the bowl.

Cook the Rice
3

Meanwhile, boil a half-full kettle. Thoroughly rinse the sushi rice under cold water in a sieve until it runs clear.

Pour the boiled water (2p: 225ml / 4p: 540ml) into a medium saucepan, bring back to the boil on high heat. Stir in the sushi rice and turn the heat down to low. Cover with a tight-fitting lid and cook for 15 mins.

Remove from the heat (still covered) and leave to the side until ready to serve (the rice will continue to cook in its own steam). Season with the salt (2p: 1/4 tsp / 4p: 1/2 tsp).

Prep the Veg and Sauce
4

In the meantime, halve the sugar snap peas widthways.

Peel and grate the garlic (or use a garlic press). Juice half the lime and cut the other half into wedges.

In a small bowl, mix together the cashew butter, garlic, ketjap manis and lime juice. Using a fork or whisk, gradually stir in the water (2p: 50ml / 4p: 100ml)until your cashew satay sauce is smooth and well combined. 

Fry the Veg
5

Place a medium frying pan on medium-high heat with a drizzle of oil.

When hot, add the sugar snap peas and stir-fry until tender, 2-3 mins.

When the rice has finished cooking, stir through the sugar snap peas, soy sauce and half the chilli flakes (careful - they’re hot).

Return the empty frying pan to medium-high heat (no need to clean). When hot, add the cashew satay sauce and cook to warm through, 1-2 mins. Season with salt and pepper.

Serve
6

Share the spicy rice between your bowls and top with the crispy cauliflower.

Serve with the cashew satay sauce on the side, or drizzle over if you’d prefer.

Garnish with a lime wedge and the remaining chilli flakes.

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