Charred cauliflower satay skewers recipe
 These grilled cauliflower satay skewers make a great side or veggie starter for a meal of small plates or barbecue. A little gentle charring under the grill brings out the flavour and gives you some lovely crispy bits. For this recipe you will need wooden skewers. 200ml/7fl oz coconut milk1 tsp Thai red curry paste1 tbsp mild curry powder1 tbsp runny honey1 tsp salt 200ml/7fl oz coconut milk 1 tsp Thai red curry paste 1 tbsp mild curry powder 1 tbsp runny honey 1 tsp salt 1 head cauliflower, broken into florets2 tsp curry powderhandful fresh coriander, roughly chopped, to garnish2 tbsp crushed peanuts, to garnish (optional) 1 head cauliflower, broken into florets 2 tsp curry powder handful fresh coriander, roughly chopped, to garnish 2 tbsp crushed peanuts, to garnish (optional) 4 tbsp peanut butter1 tbsp Thai red curry paste1 tbsp soy sauce1 tsp runny honey2 garlic cloves, grated1 lime, juice only 4 tbsp peanut butter 1 tbsp Thai red curry paste 1 tbsp soy sauce 1 tsp runny honey 2 garlic cloves, grated 1 lime, juice only Method To make the marinade, whisk together all of the ingredients in a large bowl. To make the cauliflower skewers, add the cauliflower florets to the marinade. Marinate for 30 minutes. Meanwhile, soak 2–4 wooden skewers (depending on size) in cold water for 30 minutes and then pat dry. Preheat the grill to the highest setting. Thread the cauliflower onto the skewers and drizzle with any remaining marinade. Sprinkle over the curry powder and grill for 10–20 minutes, turning every few minutes until charred and cooked through.To make the satay sauce, whisk together all of the ingredients with 4 tablespoons just-boiled water. Sprinkle the coriander and crushed peanuts, if using, over the skewers. Serve with the satay sauce. To make the marinade, whisk together all of the ingredients in a large bowl. To make the marinade, whisk together all of the ingredients in a large bowl. To make the cauliflower skewers, add the cauliflower florets to the marinade. Marinate for 30 minutes. Meanwhile, soak 2–4 wooden skewers (depending on size) in cold water for 30 minutes and then pat dry. To make the cauliflower skewers, add the cauliflower florets to the marinade. Marinate for 30 minutes. Meanwhile, soak 2–4 wooden skewers (depending on size) in cold water for 30 minutes and then pat dry. Preheat the grill to the highest setting. Thread the cauliflower onto the skewers and drizzle with any remaining marinade. Sprinkle over the curry powder and grill for 10–20 minutes, turning every few minutes until charred and cooked through. Preheat the grill to the highest setting. Thread the cauliflower onto the skewers and drizzle with any remaining marinade. Sprinkle over the curry powder and grill for 10–20 minutes, turning every few minutes until charred and cooked through. To make the satay sauce, whisk together all of the ingredients with 4 tablespoons just-boiled water. To make the satay sauce, whisk together all of the ingredients with 4 tablespoons just-boiled water. Sprinkle the coriander and crushed peanuts, if using, over the skewers. Serve with the satay sauce. Sprinkle the coriander and crushed peanuts, if using, over the skewers. Serve with the satay sauce. Recipe tips Check your Thai curry paste is vegetarian if you need this dish to be veggie. You can also swap the honey for agave syrup if you need this dish to be vegan.