Satay Cauliflower Winter Citrus Salad

Satay Cauliflower Winter Citrus Salad

Made With Our Indonesian Peanut Satay
2 SERVES
SERVES 2
prep
10 MINS PREP
20 MINS COOK
20 MINS COOK
This is a wonderful low-waste recipe that uses the whole cauliflower. Once you have tried these crispy cauliflower leaves, you’ll regret ever throwing them away! This recipe works well as a side dish, or as the main event. For a more filling version, add some cooked lentils or chickpeas for an extra protein kick. The combination of the lightly-spiced, satay coated cauliflower and the sweet but tangy oranges are really a match made in food heaven. The chopped nuts add a brilliant crunch to this recipe, so don’t skrimp on these! For a beautiful centrepiece, you can also whole-roast the cauliflower in your air fryer and serve on the bed of salad. See how below.
Anjum Signature

Ingredients
  • 1 pack of The Spice Tailor Indonesian Peanut Satay
  • 1 medium cauliflower, chopped into florets (keep the leaves!) - Or see below if you are whole-roasting it
  • 1 tbsp. oil
  • 1 tbsp. apple cider vinegar
  • 1/2 tsp. sugar
  • 1/4 tsp. salt 
  • ½ tbsp. water
  • 1 fennel bulb, finely sliced
  • 1 orange, sliced into segments (you can also use blood orange, grapefruit, or a mix)
  • 150g, watercress, pea-shoots or salad leaves, washed
  • Extra peanuts for garnish

Optional: 100g cooked chickpeas or green lentils, pomegranate seeds and chopped herbs to garnish

Method
  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.
  • 1 pack of The Spice Tailor Indonesian Peanut Satay
  • 1 medium cauliflower, chopped into florets (keep the leaves!) - Or see below if you are whole-roasting it
  • 1 tbsp. oil
  • 1 tbsp. apple cider vinegar
  • 1/2 tsp. sugar
  • 1/4 tsp. salt 
  • ½ tbsp. water
  • 1 fennel bulb, finely sliced
  • 1 orange, sliced into segments (you can also use blood orange, grapefruit, or a mix)
  • 150g, watercress, pea-shoots or salad leaves, washed
  • Extra peanuts for garnish

Optional: 100g cooked chickpeas or green lentils, pomegranate seeds and chopped herbs to garnish

  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.
MADE WITH OUR DELICIOUS
Indonesian Peanut Satay

Satay traditionally consists of cubes of meat, predominantly chicken, that is grilled on a skewer. Indonesian satay skewers are often served with a peanut sauce, which has become synonymous with the word ‘Satay’

The sweet, but savoury and nutty flavours of our Indonesian Peanut Satay is the perfect accompaniment to any grilled skewers, but you can also make wonderful and versatile stir-fries with meat, seafood, tofu, or vegetables - or throw it all together with some noodles to make a delicious one-pot dish!

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