INGREDIENTS

feeds 2

 

- 1 whole cauliflower, including leaves

- 1 bunch cavelo nero

- 1 red chilli

for the sauce;

- 2 tbsp crunchy peanut butter

- 1/2 tbsp chilli sauce, such as siracha

- 1 tbsp olive oil

- salt, to taste

 

 

- cut the cauliflower into small, bite size florets. Keep the small leaves and put into a roasting tin with the cauliflower pieces. Roast with some salt + olive oil at 200C for around 20mins, until soft

- blanch the cavelo nero until soft, 2mins max, and finely slice the red chilli

- mix all the sauce ingredients, and add salt to taste

- serve the roasted caulifower on a bed of the softened cavelo nero, with the red chilli + coriander to garnish. Either drizzle the satay sauce over or serve on the side