So easy, and flavorful! I make extra Satay-style Cauliflower because it makes a healthy snack to nosh on the next day. Serve with rice or a salad. It's a lighter meal for those hot days coming up...we hope!
1 large (2 small) head cauliflower
1 Tbsp THAT'S GOOD GARLIC!
2 Tbsp sesame oil
1/3 cup coconut cream
1 tsp ground coriander
3 Tbsp sugar
3-4 Tbsp high-quality fish sauce (We like Red Boat)
1 Tbsp yellow curry powder
1 Tbsp sesame oil
Preheat oven to 425º. Trim cauliflower into florets and arrange on a cookie sheet. Mix THAT'S GOOD GARLIC! and sesame oil; brush over the florets and roast for 15-25 minutes, turning occasionally. Mix ingredients for marinade. When cauliflower looks done, brush 1/3 of the marinade over florets and cook for 2-3 more minutes.
Plate up and pour rest of sauce over cauliflower. Or if you'd like to have dipping sauce, mix in 1 Tbsp of peanut butter. For a kick, add a bit of hot sauce. Serve with slivered green onions and minced cilantro for garnish.