Apr 17, 2013

satay roasted cauliflower


there is a huge mess in my living room. actually, scratch that: it's all over this entire place... well, the ex-files are finally to be closed, alas: the big moving out of the other part. it's probably indecent to be happy about this, right? sorry... forget i ever mentioned it. all i'm saying is: there might be a party around this house, like, very soon! bring your champagne flutes! actually, scratch that (again): i'll fill the tub with ice and beer. the more the merrier! 

until then: deal with the mess, scarlett. and focus. there is always the weekend to clean, mop, polish, rearrange, get everything back to point zero and feed your ocd...

on to cauliflower, a less slippery topic, that's for sure. whenever i feel i have no inspiration for dinner, i just roast up a cauliflower. and take it from there. this time around: satay sauce. goody-good.

satay roasted cauliflower

ingredients:
1 cauliflower, cut into florets
1 tbsp. sesame oil
3 tbsp. peanut butter
3 tbsp. soy sauce
3 tbsp. water
1/2 lime, juice
1 piece ginger, minced
1 garlic clove, minced

directions:
preheat the oven to 220 degrees c / 400 degrees f and place a baking sheet with parchment paper. brush the cauliflower florets with the sesame oil. scatter onto the baking sheet and roast for 20 to 25 minutes. in the meantime, combine the other ingredients in a large bowl to make the satay sauce. when the cauliflower is roasted, remove from the oven and let cool slightly. then pour the cauliflower in the bowl and toss to coat with the satay sauce. arrange on a plate and serve warm.

2 comments:

  1. Replies
    1. thx dragon archer! it was really good, a little surprising but a nice twist on the everyday cauliflower (...i'm addicted...). xo scarlett

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thank you for reading fork and flower. always remember to eat dessert first. because life is short. we gotta embrace each day. xo scarlett