Vegan Spicy Cauliflower Satay Rolls

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

1. 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.
2. 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
3. Gradually add a little more water (or coconut milk if using), stirring and warming through each time, until the sauce is spoonable but thick.
4. Taste and add a little more soy sauce if needed.
5. Pour half the sauce into a jug or bowl and set aside.
6. Preheat the oven to 170ºC.
7. Tip the cauliflower florets into a large bowl and pour over the remaining sauce.
8. Stir to coat well then leave for 10 minutes while the oven heats up
9. Tip the marinated cauliflower onto an oiled tray and drizzle over a little more oil (can be sesame, vegetable or light olive oil).
10. Then, bake in the oven for 20 minutes or until tender and golden
11. 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.
12. Fill with a generous amount of cauliflower and then drizzle over some more satay sauce.
13. Sprinkle over some spring onion and chilli and serve with lime wedges to squeeze over.
14. Serve any remaining satay in a dipping dish with a few chopped peanuts on top if you like