Cauliflower Satay with Thai Inspired Coconut Curried Sauce

This recipe has been supplied by Gary Ashley from Chef Gary Ltd.  You can find out more about Gary at

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Cauliflower Satay with Thai Inspired Coconut Curried Sauce


  • 1 head cauliflower – cut into florets
  • Little oil

 Paste Ingredients

  • 1 x Tablespoon sunflower seeds – crushed/blended
  • 1 x Tablespoon soy sauce*
  • 4 x Tablespoons coconut milk


  • 2 spring onions – finely sliced
  • 1/2 red pepper – finely sliced
  • little fresh coriander

To Finish the Satay

  • 1 Teaspoon of Garam Masala**
  • Squeeze of lemon juice

 Coconut Sauce Ingredients

  • 2 x Teaspoon Garam Masala**
  • 1 inch of fresh ginger
  • 4 x cloves of garlic
  • Bunch of spring onions
  • ½ inch fresh turmeric
  • 2 x stalks of fresh lemongrass
  • 6 x Kaffir Lime leaves
  • 2 x Red chillies
  • Handful fresh coriander
  • Splash soy sauce **
  • 2 x cans coconut milk
  • Coconut Oil

To Finish the Sauce

  • Fresh coriander
  • Lime/Lemon juice
  • Soy Sauce*
  • Palm Sugar
  • ‘Vegetarian’ Fish Sauce

 Method for the Satay

  1. Char the cauliflower on one side for 2-3 minutes until starting to colour.
  2. Add a little oil and turn over
  3. Cook for a further 2-3 minutes on the other side to evenly brown the florets.
  4. Add paste ingredients – stir in.
  5. Add garnish and satay finishing ingredients – stir in.
  6. Serve with quinoa / black rice and coconut curried sauce.

Method for the Sauce

  1. Blend ingredients until smooth (except the coconut milk & oil).
  2. Fry in a hot pan with a little coconut oil for 5-6 minutes.
  3. Add coconut milk and bring to the boil.
  4. Add finishing ingredients to taste.

Allergy Information 

* Ensure to use Gluten Free Soy Sauce

** If buying ready-made Garam Masala please check if it contains Mustard Seeds.

This recipe uses Sunflower Seeds instead of nuts for the Satay.


Allergens in this dish indicated by the Box (es) Marked ‘x’





Dairy (Milk)













Tree Nuts



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