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1. Preheat the oven to 200°C (Fan 180°/Gas Mark 6). 
2. Heat the satay sauces from both pouches in a pan until the sauce is simmering. Remove from the heat, and coat the cauliflower in half the sauce along with 1 tbsp. of oil. 
3. Make the salad dressing with the remaining satay sauce by adding the vinegar, sugar, salt and water. Leave to one side. 
4. Place the cauliflower onto a lined baking tray, and pop into the oven for 15 minutes, or until tender. Add the leaves in at the last five minutes to crisp. If you are using an air fryer, preheat to 180°C and cook the cauliflower for 5-6 minutes, or until tender, and add in the leaves and cook for a further 2 minutes, or until crisp. 
5. Arrange the warm cauliflower and crispy leaves onto a sharing platter, and scatter across the finely sliced fennel, the orange segments and the salad leaves. Drizzle with the dressing and a scatter of chopped peanuts and serve.

If cooking the cauliflower whole in your air fryer:

Instead of chopping the cauliflower, keep it whole and follow these step -

• 1 pack of The Spice Tailor Indonesian Peanut Satay
• 1 medium/large cauliflower, (leaves removed and kept to one side, wash and cut in half lengthwise)
• 1 tbsp. neutral oil
• 1 garlic clove, minced
• ½ lemon, juiced
• ½ tsp. ground cumin
• ½ tsp. ground coriander
• 1 tsp. turmeric 
• 1 tsp. sugar
• ½ tsp. salt
• Plus salad and dressing ingredients as above.

1. Heat a pan over medium-low heat, and add both sauce sachets from the kit. Mix well and remove from the heat. 
2. In a bowl, mix the rest of the ingredients together and add half of the combined satay sauce to the mix well.
3. In a large bowl, pour this mixture all over the cauliflower making sure most of the cauliflower is covered. 
4. Preheat the air fryer to 200°C. Once warm, pop the cauliflower in. Set the timer to 15 minutes. 
5. Coat the leaves in the remainder of the satay sauce mix in the bowl. Once the 15-minute timer has elapsed, add the cauliflower leaves to the air fryer and cook for a final 5 minutes, or until the cauliflower is cooked through. The cauliflower will be tender, but still firm. If you prefer a softer vegetable, cook for another 5 minutes. 
6. Use the remaining sauce to create the dressing as explained above. Serve the whole cauliflower on the bed of salad, drizzle with the dressing and garish with the peanuts and, if using, pomegranate seeds and chopped herbs.