Thai cauliflower satay with sweet potato cubes

Ingredients cauliflower satay (10 servings)

• 1.1 kg Aviko Sweet Potato Diced
• 2 cauliflowers
• 2½ tbsp curry powder
• 2½ tsp garlic powder
• 5 tsp ground cumin
• 175 ml sunflower oil
• 5 tbsp peanut butter
• 2 tbsp Thai red curry paste
• 500 ml coconut milk
• Handful of alfalfa or bean sprouts
• Handful of salted peanuts
• (metal) Barbecue skewers

Method

15 minutes preparation + 15/20 minutes BBQ or oven

• Clean the cauliflowers and divide them into florets. Thread the florets onto the barbecue skewers. Stir the curry and garlic powder and cumin into the oil. Brush the cauliflower skewers with it.
• Fire up the barbecue or heat the oven to 220 ºC. Roast the cauliflower skewers for 15-20 minutes until golden brown and cooked through.
• Preheat the peanut butter in a saucepan, along with the curry paste and coconut milk. Stir to a smooth peanut sauce.
• Prepare the sweet potato cubes according to package directions.
• Put the cauliflower skewers on 10 plates. Sprinkle with the alfalfa and peanuts. Serve with the peanut sauce and sweet potato cubes.

Tip: barbecuing without meat is the trend and anything but boring. Make these cauliflower skewers and serve them with (spicy) satay sauce and sweet potato cubes to really impress.