Recipe for: Grilled cauliflower with spicy-salty peanut butter sauce and bulgur - photo 1
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Recipe for: Grilled cauliflower with spicy-salty peanut butter sauce and bulgur

Pikantne Main Dishes Vegetarian Dishes 35 min Medium 1 wyświetleń ~51.26 PLN - (0)
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Description

An aromatic vegetarian main dish combining Polish cauliflower with a creamy sauce based on peanut butter, with a hint of soy sauce and lemon juice. Cauliflower cut into 'steaks', marinated and briefly grilled to achieve a golden caramelized crust, served on a delicate bulgur. The dish has a contrast of textures: crispy edges of the vegetable, smooth peanut sauce, and soft bulgur. Recommended for spring lunches and gatherings; it pairs well with young seasonal vegetables (e.g., asparagus) and fresh herbs. The dish is hearty, flavorful, and looks impressive on the plate thanks to its golden-brown glaze and green accents.

Ingredients Used

Ingredients (13)

Servings:
4
  • Cauliflower 1000 g
  • Peanut butter 120 g
  • Rapeseed oil 30 g
  • Soy sauce 30 ml
  • Garlic 2 ząbki (~10 g)
  • Lemon 0.4 szt. (~30 g)
  • Barley groats 240 g
  • Water 720 ml
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Honey 20 ml
  • Sorrel 30 g
  • Sesame 15 g
💰 Szacowany koszt dania: ~51.26 PLN (12.82 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Barley

1

Measure 240 g of pearl barley. Rinse the barley in a sieve under cold running water, stirring with your hand until the water runs clear. In a medium pot (2-2.5 l capacity), bring 720 ml of water to a boil with 1 teaspoon of salt (5 g). Add the barley, stir once, cover with a lid, and reduce the heat to medium-low. Cook for 20–25 minutes until the barley is tender but still has a slight "chewy" bite; if the liquid is absorbed and the barley is still a bit hard, add 50–100 ml of hot water and cook for another 5 minutes.

Ingredients: Barley groats, Water, Salt
Use a medium pot with a lid. Measure the water with a glass or measuring cup. Do not stir vigorously while cooking to avoid breaking the grains of pearl barley. The pearl barley is ready when it is soft on the inside and has no raw, hard texture.

Peanut butter sauce

2

In a medium bowl, combine 120 g of peanut butter, 30 ml of soy sauce, 30 ml of lemon juice, 2 cloves of garlic (10 g) minced or finely chopped, and 20 g of honey (if using). Whisk or stir vigorously, adding 1 tablespoon (15 ml) of water at a time, until the sauce reaches a smooth, slightly runny consistency suitable for spreading (it should drizzle off the spoon but not be thinner than Greek yogurt). Taste and season with 1/2 teaspoon of salt (optional) and 2 pinches of freshly ground pepper.

Ingredients: Peanut butter, Soy sauce, Lemon, Garlic, Honey, Water, Salt, Black pepper
Use a bowl and a small whisk or spoon. If the sauce is too thick, add water by the tablespoon until the desired consistency is reached. If you don't want to use honey, replace it with agave syrup (vegan version).

Cauliflower

3

Cut off the leaves from the cauliflower head and trim a flat base so that the head stands stable. Place the cauliflower base down on the board and with a sharp knife, cut it vertically into 2–3 'steaks' about 2–3 cm thick (you can use the remaining pieces as florets). Brush both sides of the 'steaks' with rapeseed oil and lightly season with a teaspoon of salt (spread it with your fingers) and a pinch of pepper.

Ingredients: Cauliflower, Rapeseed oil, Salt, Black pepper
Use a large, sharp knife and a cutting board. If the head crumbles, cut it in half first, then into slices. A silicone brush will make it easier to evenly coat with oil.
4

Preheat the electric grill or grill pan over medium-high heat (about 200–220°C). If using an outdoor grill, heat to medium-high temperature. Place the cauliflower 'steaks' on the heated surface and grill for 4–6 minutes on one side without moving them, until clear golden stripes appear and the edges start to caramelize. Flip and grill for another 4–5 minutes. Grill the shorter pieces (florets) for 3–4 minutes on each side. The cauliflower is ready when you see a golden crust and the center is soft when pressed with a fork (it should not be mushy).

Ingredients: Cauliflower, Rapeseed oil
The best is a grill pan with a diameter of at least 26 cm or an electric grill. Do not flip too often — turn once for the best caramelization. Use a spatula to turn.

Glaze

5

Two minutes before the end of grilling, brush the top sides of the steaks with 2–3 tablespoons of peanut butter sauce for each piece, spreading a thin layer. After a moment, gently flip and brush the other side, briefly cooking the sauce – it should glisten slightly and turn a light golden color, but not burn (about 1 minute).

Ingredients: Peanut butter, Soy sauce
Use a silicone brush for low sauce application and a wooden/metal spatula for flipping. Be careful not to have the fire/grill too high – the peanut butter can burn.

Finishing and serving

6

Transfer the cooked spelt to warm plates as a base. On top, place the grilled cauliflower or florets. Drizzle an additional 1–2 tablespoons of peanut sauce over each piece. Sprinkle with toasted sesame seeds (15 g) and fresh sorrel leaves (30 g) – add the sorrel just before serving to prevent it from wilting. Season with freshly ground pepper and a bit of lemon juice if you want more acidity.

Ingredients: Barley groats, Cauliflower, Peanut butter, Sesame, sorrel, Lemon, Black pepper
Use a shallow plate with a diameter of 24–28 cm for an aesthetic presentation. Additionally, you can add grilled asparagus or young carrots as a seasonal accent.

Cleaning and Storage

7

Store leftover sauce in an airtight jar in the fridge for up to 4 days. Keep the remaining cauliflower and spelt in separate containers for up to 2 days; before serving, reheat in the oven at 180°C for 7–10 minutes to restore some crunch to the cauliflower.

Ingredients: Peanut butter, Cauliflower, Barley groats
Use a glass jar with a lid for the sauce. Do not store the sauce in a metal container for longer than a few hours.

Fun Fact

💡

Cauliflower was cultivated in ancient Rome and made its way to Western Europe from the Middle East. The combination of cauliflower and peanut butter merges European vegetable tradition with an Asian-American twist of peanut sauces.

Best for

obiad wiosenny spotkanie ze znajomymi wegetariańska kolacja

Tips

🍽️ Serving

Serve hot, immediately after drizzling with sauce. A light salad of young leaves and roasted new potatoes pairs well with the dish. To reduce the calorie content, use a thin layer of peanut butter and more lemon juice.

🥡 Storage

Store the sauce in a sealed glass container in the refrigerator for up to 4 days. Grilled cauliflower is best stored separately from the bunch, in the refrigerator for up to 2 days. For reheating, use the oven or electric grill to maintain texture.

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