Looking for a dish that’s light, packed with flavor, and full of textures?
Meet this mouthwatering plate featuring roasted cauliflower steaks, juicy chicken satay skewers, and a creamy tahini dressing.
The golden-baked cauliflower with crisp edges brings a earthy taste that perfectly complements the savoury, charred chicken satay. Finished with a drizzle of tahini dressing, a sprinkle of chilli, spring onions and sesame seeds, this dish is the perfect balance of spice, nuttiness, and freshness.
Perfect for a cozy dinner or sharing with friends, it’s both healthy and satisfying in every bite.
Give it a try and tag us with your creations!
Ingredients:
- 1 medium size cauliflower
- 250 g chicken breast
- 1 teasp salt
- 1/2 teasp coriander powder
- 1 teasp smoked paprika
- 1 teasp Curry powder
- Black pepper
Ingredients for the marinade for the chicken:
- 2 cloves of garlic
- 1 medium onion
- 1 piece of ginger (size of a thumb)
- 1 teasp red curry paste
- 50 ml coconut milk
Ingredients for the tahini sauce:
- 2 tables tahini paste
- 1 clove of garlic
- Juice of 1/2 of lemon
- 25 ml soya sauce
- 1 teasp Sriracha
- 1 teasp honey
- Sesame oil
- 20 ml cocos milk
- 1/2 teasp chilli flacks
Procedure:
- Start the recipe by cutting into medium size chunks the chicken breast and place them in a bowl.
- With the help of a blender start making the marinade for the chicken. Blend the garlic, onion, ginger and the red curry paste, until you get the consistency of a purée.
- Sprinkle over the chicken, salt, coriander powder, curry powder and paprika, followed by the chicken marinade and the coconut milk.
- With your hands start turning the pieces of chicken in the marinade, then let it rest and absorb all the flavours in the fridge for 20 minutes.
- The next step in our recipe is to cut the cauliflower steak, which is the middle part of the vegetable. Cut the sides of the cauliflower, living a thick slice in the middle. Season it with salt and pepper then drizzle oil and bake for 15 minutes at 200 Celsius. The cauliflower doesn’t need to much seasoning as the sauce carry the flavours of the dish.
- Meantime, places the pieces of marinated chicken on the skewers and grill in a pan, about 7 to 10 minutes on each side.
- The last step in our recipe is to make the tahini dressing. In a bowl add tahini, soya, garlic, lemon juice, Sriracha, sesame oil, honey and chilli flakes then mix until all ingredients are well combine. At this point the dressing will be too thick so we will use some coconut milk to thin the dressing.
- Place the cauliflower steak, chicken and the tahini dressing on a plate and serve with a glass of good wine.
- Enjoy!
