eCook Meal
STICKY CASHEW SATAY
on roast cauliflower & fragrant health rice
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R302.73
for 4 servings · R75.68 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Cashew Nut Butter needs 100 mlCashew Nut Butter 250 g R114.99 · whole pack (size can't be divided)R114.99
-
Chilli needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
-
Coconut Cream needs 400 mlCoconut Cream 400 ml 400 ml at R39.99 · 100% of packR39.99
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Limes needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
-
Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
-
Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
-
Cauliflower Florets needs 800 gBroccoli & Cauliflower Florets 700 g 700 g at R56.99 · 1.14× packR65.13
-
Garlic Clove needs 3Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- The Real Food Factory Hemp Seed and Coriander Pesto
- Tamari Sauce
- Spice and All Things Nice Health Rice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Garlic, Ginger, Green Leaves, Lime, 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?
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! 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. 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. 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. 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. 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.
What should be prepared from my kitchen to make STICKY CASHEW SATAY?
Cashew Nut Butter, Cauliflower Florets, Chilli, Coconut Cream, Fresh Coriander, Garlic, Ginger, Green Leaves, Lime, 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