Feeds: 4-6 Preparation: 10 min­utes Cook­ing: 10-15 min­utes

Grazia (UK) - - Play List -


Sa­tay sauce: 1 tbsp peanut but­ter (or­ganic/nat­u­ral) 1-2 tbsp maple syrup 1 tbsp sesame oil 1 clove of gar­lic, finely grated 5cm gin­ger, finely grated

200g sweet sprout­ing cau­li­flower 2-4 whole­meal pitta breads, lightly toasted

Gar­nish: Small bunch of co­rian­der, left as sprigs or roughly chopped 1 green chilli, finely sliced 2 kaf­fir lime leaves, finely sliced 2 spring onions, finely sliced


1 Com­bine all the sa­tay sauce in­gre­di­ents, taste for sweet­ness and sea­son­ing and ad­just ac­cord­ingly. Set to one side. 2 Bring a pan of salted wa­ter to the boil and add the sweet sprout­ing cau­li­flower, cook­ing it for 1-2 min­utes un­til it’s ten­der. 3 Lightly toast your pitta breads. Serve the cau­li­flower on top of the breads with a dol­lop of sa­tay sauce, and a se­lec­tion of the gar­nish. En­joy im­me­di­ately.

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