Vegan Fire Cracker Cauliflower

Ingredients (Metric):
1 head of cauliflower
1 tin of coconut milk (use half for cream, half for satay sauce)
2 cloves garlic, minced
40g peanut butter
20g sugar
1 tbsp green curry paste
Zest and juice of ½ lime
Salt and oil to season
Optional garnish: Spring onion or chilli oil
Who knew cauliflower could be the star of the show? In this recipe, we’re turning a humble cauliflower into a flavour-packed, restaurant-quality dish with a satay sauce that's as creamy as it is indulgent. Best of all, it’s easy on the wallet. For just under $4, you’re making a dish that would cost you six times that at a fancy dinner!
I’ve always had a love-hate relationship with cauliflower - until I realised how much flavour you can unlock when you treat it right. The star of this dish? Our homemade coconut satay sauce, made from ingredients you probably already have in your pantry. The best part? We’re keeping it simple but adding a lot of depth with coconut milk, green curry paste, fresh lime zest, and a generous amount of peanut butter.
Step-by-Step Breakdown:
Cauliflower Prep: Start by trimming the leaves, leaving just the stem and florets. Wrap it snugly in aluminium foil after drizzling with neutral oil and a sprinkle of salt. Into the oven it goes for a solid steam session, thanks to that al foil locking in all the moisture.
Coconut Cream Sauce: Grab a tin of coconut milk - we’re using half for the cream base and the other half for our satay sauce. To build up the flavour, we’re mixing in a spoonful of green curry paste and some lime zest. Trust me, a little lime goes a long way! Cook until the cream is smooth, fragrant, and ready to cool.
Satay Sauce Magic: Using the remaining coconut milk, we bring it to life with garlic, ginger, sugar, and a generous amount of peanut butter. Simmer until it thickens into a glorious, slightly runny fudge-like sauce.
Final Bake: Once the cauliflower is cooked through, we slather it in the satay sauce and pop it back into the oven, letting it absorb all that flavour. Pull it out when the satay starts to dry up - don’t worry if you’re impatient like me and take it out early!
Finishing Touches: To finish, drizzle the remaining satay sauce and that silky coconut cream all over. Garnish with spring onions or even a dash of chilli oil if you like a spicy kick. Slice into it and enjoy - each bite is an explosion of flavours with the creamy richness of the satay and the fresh zing of lime.
This roasted cauliflower recipe is not only budget-friendly but also packed with bold flavours that’ll have you wondering why you ever underestimated cauliflower. Whether you’re cooking for yourself, your family, or impressing guests, this dish is a total winner.
Cost Breakdown:
Cauliflower: $2.00
Coconut Milk (220g): $0.95
Garlic: $0.05
Green Curry Paste: $0.10
Soy Sauce: $0.05
Peanut Butter (40g): $0.27
Spring Onion: Free (from the garden)
Lime: Free (roadside find)
Total: $3.52
This recipe is super versatile. You can adjust the heat with chilli, swap out green curry paste for red, or add your own twist with different garnishes. And if you love this one, stay tuned - we’ve got plenty more budget-friendly, flavour-packed recipes coming up!
If you're after a dish that delivers restaurant flavours without the price tag, this cauliflower with coconut satay is your new go-to. Happy cooking!
Follow me on Instagram at
/ samshomekitchn​

[@da12kl-x9z]

Thank you for this recipe!😊

[@SamsHomeKitchen]

I loved it so much at the restaurant. So I had to recreate it:) hope you enjoy!

[@toyawindsor5822]

I followed this channel from the first 10 seconds of this video. Looking forward to more.

[@SamsHomeKitchen]

Thank you:) looking forward to seeing you around!
What’s your go to kind of food to cook?

[@cecilepanganiban1268]

Looks yummy, I will definitely try this recipe. Than you.

[@SamsHomeKitchen]

If you love spicy food, some chilli would go very well with it!

[@MsStaceB]

mmmmmm yummm! Might try this tonight 🤤😍

[@SamsHomeKitchen]

Do it! Especially when cauliflower is in season!

[@84Mazzy]

The algorithm showed me your lentil tofu recipe from a year ago, glad youre still making videos. Subscribed!🎉

[@SamsHomeKitchen]

Thank you so much Mazzy:) definitely trying to stick to a 2 weekly video schedule! Hope to see you around often!

[@kerstinschuster4451]

Hey Sam, i love your approach to cooking and your videos. Maybe you are interested to hear, that the aluminum leaches into your food if there is condensation, salt or acid or all of it. It is a risk factor for some diseases. You can maybe wrap it in parchment or first parchment, then aluminum. This should work. Greetings, Kerstin

[@SamsHomeKitchen]

Thanks for sharing kerstin