Vegan Spicy Cauliflower Satay Rolls

Name: Vegan Spicy Cauliflower Satay Rolls
Prep time: 20 min
Cook time: 30 min
Total time: 60 min
Yield: 3
Ingredients: Hot Dog Rolls; cauliflower; oil; ginger; garlic; soy sauce; peanut butter; paprika; curry powder; water; peanuts; lettuce; spring onions; chilli; lime

Sweet, nutty, creamy & crunchy and with the option to spice up or down

50 MinutesServes 3

Cauliflower like you’ve never tried it before – these Vegan Cauliflower Satay Rolls will tingle your tastebuds and get the whole family excited about dinnertime.

This vegan-friendly meal idea is perfect for adding either an extra kick to your meals and using cauliflower in a different way. You can leave out the paprika/cayenne and yellow curry powder if you don’t have them in the cupboard or if you want a milder version. And if you like a creamier sauce, you can add half a tin of coconut milk to the satay.

Top Tip

Make sure you lightly toast your Baker Street Hot Dog Rolls before adding your fillings into each one – they will hold up and your Cauliflower Satay Rolls will be better served that way.

If you like this recipe, make sure to check Annabel Karmel’s Hidden Veg & Chicken Sausages that she created especially for our Hot Dog Rolls.

This recipe help to reduce food waste at home. If you want to know more on how to tackle food waste, make sure to read our Creative Leftover Recipes To Tackle Food Waste!

Ingredients

6 Baker Street Hot Dog Rolls
1 small cauliflower, cut into florets
A little oil for roasting

FOR THE SATAY SAUCE

2 tsp of coconut oil
3cm piece of fresh ginger, peeled and grated
1 clove garlic, crushed
2-3 tbsp of light soy sauce
5 tbsp of peanut butter
¼ tsp of paprika
½ tsp of yellow curry powder
Approximately 125 ml water
Few chopped peanuts for garnish

TO SERVE

Crunchy lettuce, shredded
2 spring onions, sliced
1 fresh red chilli, very thinly sliced
1 lime, cut into wedges

Steps

Melt the coconut oil in a small pan (can be replaced by sesame oil or vegetable oil) over low heat, then add the ginger and garlic and gently cook for 1 minute.
Add 2 tablespoons of the soy sauce, peanut butter, paprika (or cayenne if you like a little bit of heat) and curry powder and a splash of water and stir over low heat
Gradually add a little more water (or coconut milk if using), stirring and warming through each time, until the sauce is spoonable but thick.
Taste and add a little more soy sauce if needed.
Pour half the sauce into a jug or bowl and set aside.
Preheat the oven to 170ºC.
Tip the cauliflower florets into a large bowl and pour over the remaining sauce.
Stir to coat well then leave for 10 minutes while the oven heats up
Tip the marinated cauliflower onto an oiled tray and drizzle over a little more oil (can be sesame, vegetable or light olive oil).
Then, bake in the oven for 20 minutes or until tender and golden
When the cauliflower is almost ready, pop the hot dog rolls in the oven to warm through then open them and add a little lettuce to each one.
Fill with a generous amount of cauliflower and then drizzle over some more satay sauce.
Sprinkle over some spring onion and chilli and serve with lime wedges to squeeze over.
Serve any remaining satay in a dipping dish with a few chopped peanuts on top if you like