Saladsdeliciouslyella
Charred Cauliflower & Aubergine with Creamy Satay Sauce
This colourful, flavoursome dish is a weeknight winner and weekend showstopper all rolled up into one. It’s delicious both hot or as a warm summery salad. We’ve been loving it at Deliciously Ella HQ and we have a sneaking suspicion it might become a community favourite too!
👥 4 Servings⏱️ Prep & Cook: 50 min🔥 Cook: 50 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●saucepan
- ●blender
📝 Preparation Steps
1
Preheat the oven to 200°C fan / 420°F. Halve each aubergine lengthways and, keeping the stem intact, make 2 more lengthways cuts starting about 2cm away from the base of the stem to create 3 “legs”.
2
Place the aubergine, cauliflower and chickpeas on a large baking tray. Scatter over the chilli flakes, a good pinch of flaky sea salt and drizzle generously with olive oil. Roast for 30—⏱️ 35 minutes until tender and lightly charred.
cauliflower1.1 lbpinch of flaky sea salt
3
To make the satay sauce, place the garlic, ginger, lemongrass, maple syrup, curry powder, peanut butter, coconut milk and 200ml water in a high-speed blender, and blitz until smooth. Pour into a saucepan set over low heat and simmer for 20—⏱️ 25 minutes, stirring frequently, until reduced by about half. Remove from the heat, stir in half the lime juice and season to taste.
4
Meanwhile, cook the rice according to packet instructions. Remove from the heat and steam dry with the lid on.
rice7 oz
5
To serve, pile the fluffy rice onto a large serving dish or platter. Pile the roasted vegetables on top, followed by the herbs, lime zest and the remaining lime juice. Add a pinch of sea salt flakes and chilli flakes if you like. Pour over some of the satay sauce and serve the rest on the side.
rice7 oz
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