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
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
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
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
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
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!
Spice and All Things Nice Health Rice - 300ml
Cauliflower Florets - 800g
Garlic Clove - 3
Fresh Ginger - 40g
Cashew Nut Butter - 100ml
Coconut Cream - 400ml
Tamari-sauce/" title="View all our recipes with Tamari Sauce at eCook">Tamari Sauce - 20ml
Limes - 2
Chilli - 2
Green Leaves - 80g
The Real Food Factory Hemp Seed and Coriander Pesto - 60ml
Fresh Coriander - 10g
Frequently Asked Questions
What is the preparation time for STICKY CASHEW SATAY?
The preparation time for STICKY CASHEW SATAY on roast cauliflower & fragrant health rice is between 30 and 40 minutes.
What is the total time required to make STICKY CASHEW SATAY on roast cauliflower & fragrant health rice?
The total time required to make STICKY CASHEW SATAY on roast cauliflower & fragrant health rice is between 45 and 55 minutes.
How many servings does STICKY CASHEW SATAY provide?
4 servings
What are the main ingredients in STICKY CASHEW SATAY?
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
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?
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
How many calories does STICKY CASHEW SATAY have?
calories
How much fat content does STICKY CASHEW SATAY have?
grams
Woolies Products in this dish
