Seared Cauliflower with Satay Sauce
Regular fridge staples cooked in different ways can result in a wide variety of dishes. Experimenting with cooking methods is essential to bringing out the best in produce. Maybe you have always thought that you did not like a certain product because of how it tastes, but this could be a result of the way it is cooked. Slowly pan frying cauliflower brings out a sweetness and delicious nuttiness to the dish that you will fall in love with!
Ingredients
- 1 large cauliflower head, cut into 2 cm steaks
- 4 tbsp Liviana® Eureka Lemon Extra Virgin Olive Oil
- 1 fresh lemon
- 1 tbsp chopped roasted almonds
Satay sauce
- ½ cup plain yoghurt
- 1 lemon juice
- 2-4 cloves Liviana® Aged Black Garlic
- 1 tbsp Liviana® Dark Roast Smooth Peanut Butter
- 1 tbsp Liviana® Wild Blossom Honey with Bird's Eye Chilli
- Salt and pepper
Method
- Place the cauliflower steaks in a non-stick frying pan and drizzle generously with Liviana® Eureka Lemon Extra Virgin Olive Oil , season with salt and pepper.
- Fry over a low heat, covered, for 10 minutes on each side.
- Combine the ingredients for the sauce in a mixing bowl.
- Spread the satay sauce on the bottom of a serving plate and place the cauliflower on top. Garnish with some roasted almonds and a drizzle of Liviana® Eureka Lemon Extra Virgin Olive Oil .
Wilna Eksteen
Registered Dietitian
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