What are the main ingredients in STICKY CASHEW SATAY?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of STICKY CASHEW SATAY?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare STICKY CASHEW SATAY?

BEFORE YOU GET GOING: Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to. CAULI ROAST: Spread out the cauliflower pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until cooked through and becoming crispy. PUT THE RICE ON: Preheat the oven to 200°C. Rinse the rice and place in a pot. Submerge in 600ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary. DISH UP: Make a bed of healthy rice, cover with the dressed green leaves, and top with the roast cauliflower. Smother in the cashew satay sauce and dollops of the hemp seed and coriander pesto. Garnish with some lime zest, a lime wedge, the remaining fresh coriander, and any remaining chopped chilli, if you’d like. Eat up, Chef! LASTLY, THE GREENS!: When the rice is ready, toss through three-quarters of the fresh, chopped coriander. Toss the rinsed green leaves with a drizzle of oil and season to taste. CASHEW SATAY SAUCE: When the cauliflower is halfway, place a pot over a medium heat with a drizzle of oil. When hot, sauté the grated garlic and ginger for about a minute until fragrant, shifting frequently. Stir in the cashew nut butter, coconut cream, and tamari. Add some lime zest, lime juice, and chilli – all to taste. Bring to a simmer and cook for 3-4 minutes until thickened, stirring regularly. On completion, add some seasoning and a sweetener of choice to taste.

What should be prepared from my kitchen to make STICKY CASHEW SATAY?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

STICKY CASHEW SATAY

Name: STICKY CASHEW SATAY
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

We’re shaking it up with a new take on satay, combining the subtle creaminess of cashew nut butter with the saltiness of tamari and the ping of fresh lime. All flowing over lavish dried apricot, almond, and mint health rice.

STICKY CASHEW SATAY

on roast cauliflower & fragrant health rice

Hands on Time: 30 - 40 minutes

Overall Time: 45 - 55 minutes

Ingredients:

Cashew Nut Butter
Cauliflower Florets
Chilli
Coconut Cream
Fresh Coriander
Fresh Ginger
Garlic Clove
Green Leaves
Lime
Limes
Spice and All Things Nice Health Rice
Tamari
Tamari Sauce
The Real Food Factory Hemp Seed and Coriander Pesto

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
PUT THE RICE ON
Preheat the oven to 200°C. Rinse the rice and place in a pot. Submerge in 300ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary.
CAULI ROAST
Spread out the cauliflower pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until cooked through and becoming crispy.
CASHEW SATAY SAUCE
When the cauliflower is halfway, place a pot over a medium heat with a drizzle of oil. When hot, sauté the grated garlic and ginger for about a minute until fragrant, shifting frequently. Stir in the cashew nut butter, coconut cream, and tamari. Add some lime zest, lime juice, and chilli – all to taste. Bring to a simmer and cook for 2-3 minutes until thickened, stirring regularly. On completion, add some seasoning and a sweetener of choice to taste.
LASTLY, THE GREENS!
When the rice is ready, toss through three-quarters of the fresh, chopped coriander. Toss the rinsed green leaves with a drizzle of oil and season to taste.
DISH UP
Make a bed of healthy rice, cover with the dressed green leaves, and top with the roast cauliflower. Smother in the cashew satay sauce and dollops of the hemp seed and coriander pesto. Garnish with some lime zest, a lime wedge, the remaining fresh coriander, and any remaining chopped chilli, if you’d like. Eat up, Chef!

Spice and All Things Nice Health Rice - 75ml
Cauliflower Florets - 200g
Garlic Clove - 1
Fresh Ginger - 10g
Cashew Nut Butter - 25ml
Coconut Cream - 100ml
Tamari - 5ml
Lime - 1
Chilli - 1
Green Leaves - 20g
The Real Food Factory Hemp Seed and Coriander Pesto - 15ml
Fresh Coriander - 3g

Download the Recipe

Serves 2

BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
PUT THE RICE ON
Preheat the oven to 200°C. Rinse the rice and place in a pot. Submerge in 600ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary.
CAULI ROAST
Spread out the cauliflower pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until cooked through and becoming crispy.
CASHEW SATAY SAUCE
When the cauliflower is halfway, place a pot over a medium heat with a drizzle of oil. When hot, sauté the grated garlic and ginger for about a minute until fragrant, shifting frequently. Stir in the cashew nut butter, coconut cream, and tamari. Add some lime zest, lime juice, and chilli – all to taste. Bring to a simmer and cook for 3-4 minutes until thickened, stirring regularly. On completion, add some seasoning and a sweetener of choice to taste.
LASTLY, THE GREENS!
When the rice is ready, toss through three-quarters of the fresh, chopped coriander. Toss the rinsed green leaves with a drizzle of oil and season to taste.
DISH UP
Make a bed of healthy rice, cover with the dressed green leaves, and top with the roast cauliflower. Smother in the cashew satay sauce and dollops of the hemp seed and coriander pesto. Garnish with some lime zest, a lime wedge, the remaining fresh coriander, and any remaining chopped chilli, if you’d like. Eat up, Chef!

Spice and All Things Nice Health Rice - 150ml
Cauliflower Florets - 400g
Garlic Clove - 2
Tamari - 1
Fresh Ginger - 20g
Cashew Nut Butter - 50ml
Coconut Cream - 200ml
Lime - 1
Chilli - 1
Green Leaves - 40g
The Real Food Factory Hemp Seed and Coriander Pesto - 30ml
Fresh Coriander - 5g

Download the Recipe

Serves 3

BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
PUT THE RICE ON
Preheat the oven to 200°C. Rinse the rice and place in a pot. Submerge in 600ml of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary.
CAULI ROAST
Spread out the cauliflower pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until cooked through and becoming crispy.
CASHEW SATAY SAUCE
When the cauliflower is halfway, place a pot over a medium heat with a drizzle of oil. When hot, sauté the grated garlic and ginger for about a minute until fragrant, shifting frequently. Stir in the cashew nut butter, coconut cream, and tamari. Add some lime zest, lime juice, and chilli – all to taste. Bring to a simmer and cook for 3-4 minutes until thickened, stirring regularly. On completion, add some seasoning and a sweetener of choice to taste.
LASTLY, THE GREENS!
When the rice is ready, toss through three-quarters of the fresh, chopped coriander. Toss the rinsed green leaves with a drizzle of oil and season to taste.
DISH UP
Make a bed of healthy rice, cover with the dressed green leaves, and top with the roast cauliflower. Smother in the cashew satay sauce and dollops of the hemp seed and coriander pesto. Garnish with some lime zest, a lime wedge, the remaining fresh coriander, and any remaining chopped chilli, if you’d like. Eat up, Chef!

Spice and All Things Nice Health Rice - 150ml
Cauliflower Florets - 400g
Garlic Clove - 2
Tamari - 1
Fresh Ginger - 20g
Cashew Nut Butter - 50ml
Coconut Cream - 200ml
Lime - 1
Chilli - 1
Green Leaves - 40g
The Real Food Factory Hemp Seed and Coriander Pesto - 30ml
Fresh Coriander - 5g

Download the Recipe

Serves 4

BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
PUT THE RICE ON
Preheat the oven to 200°C. Rinse the rice and place in a pot. Submerge in 1L of salted water, pop on a lid, and bring to the boil. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary.
CAULI ROAST
Spread out the cauliflower pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and becoming crispy.
CASHEW SATAY SAUCE
When the cauliflower is halfway, place a pot over a medium heat with a drizzle of oil. When hot, sauté the grated garlic and ginger for about a minute until fragrant, shifting frequently. Stir in the cashew nut butter, coconut cream, and tamari. Add some lime zest, lime juice, and chilli – all to taste. Bring to a simmer and cook for 4-5 minutes until thickened, stirring regularly. On completion, add some seasoning and a sweetener of choice to taste.
LASTLY, THE GREENS!
When the rice is ready, toss through three-quarters of the fresh, chopped coriander. Toss the rinsed green leaves with a drizzle of oil and season to taste.
DISH UP
Make a bed of healthy rice, cover with the dressed green leaves, and top with the roast cauliflower. Smother in the cashew satay sauce and dollops of the hemp seed and coriander pesto. Garnish with some lime zest, a lime wedge, the remaining fresh coriander, and any remaining chopped chilli, if you’d like. Eat up, Chef!