Puerto Rican Vegan Cauliflower Satay: A Fusion of Flavors

In the vibrant culinary landscape of Puerto Rico, where traditional spices and fresh herbs reign supreme, we’re about to create a dish that blends the island’s rich flavors with a popular Asian-inspired favorite: Cauliflower Satay. This Puerto Rican Vegan Cauliflower Satay is a perfect fusion of cultures, bringing together the aromatic essence of Sofrito, the depth of Sazón, and the creamy richness of coconut and peanut sauce.

The Cultural Significance

Puerto Rican cuisine is a melting pot of Taíno, Spanish, and African influences, each contributing unique flavors and techniques. The use of Sofrito, Sazón, and Adobo is a cornerstone of this cuisine, adding layers of flavor that are both authentic and delicious. By incorporating these elements into a vegan Cauliflower Satay, we honor the cultural heritage of Puerto Rico while catering to modern dietary preferences.

Ingredients

For the Cauliflower Satay

• 1 Small Cauliflower
• 2 Tbsp Olive Oil
• 1 Tbsp Puerto Rican Sofrito (see below for recipe)
• 1 Tsp Puerto Rican Sazón (see below for recipe)
• Juice of 1 Lime
• 2 Tbsp Smooth Peanut Butter
• 2 Tbsp Canned Coconut Milk
• 1 Tbsp Soy Sauce (or tamari for gluten-free)
• 1 Tsp Sesame Oil
• 1 Tbsp Maple Syrup
• 1 Tsp Salt
• 5 Twists fresh Ground Black Pepper
• 1 Tbsp Curry Powder

For the Sofrito

• 1 bunch culantro (recao leaves)
• 1 bunch cilantro
• 6–8 ají dulce peppers (or substitute with cubanelle or bell peppers)
• 1 large onion, chopped
• 1 head garlic, peeled
• 1 green bell pepper, chopped
• 2–3 ripe tomatoes or 1/2 cup roasted red peppers (optional)

For the Sazón

• 1 tbsp ground annatto (achiote)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp dried oregano
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp salt
• 1 tsp black pepper

For the Cucumber Salad

• 1 Whole Cucumber
• 3 Spring Onions
• Handful fresh Coriander
• Juice of 1/2 Lime
• 1 Tsp red Pepper flakes
• 2 Tsp Sesame Seeds
• A splash of vinegar (to balance flavors)

Instructions

Preparing the Sofrito

Roughly chop all the Sofrito ingredients and blend them in a food processor until smooth. You can add a bit of olive oil if needed to help blend. Freeze in ice cube trays for long-term use.

Preparing the Sazón

Combine all the Sazón ingredients in a bowl and store in an airtight container for up to 3 months.

Preparing the Cauliflower Satay

1. Prepare the Satay Sauce: In a bowl or blender, combine the peanut butter, coconut milk, soy sauce, sesame oil, maple syrup, salt, black pepper, and curry powder. Mix or blend until smooth.
2. Marinate the Cauliflower: Cut the cauliflower into small florets and blanch in boiling water for 5 minutes. Drain and coat the cauliflower florets completely in the Satay sauce. Transfer to an oven-proof dish, cover, and refrigerate to marinate for 1-2 hours or overnight.
3. Bake the Cauliflower: Preheat your oven to 180 degrees Celsius. Bake the marinated cauliflower for 45 minutes, stirring halfway through to ensure even baking.
4. Add Puerto Rican Flair: While the cauliflower is baking, heat the olive oil in a pan and sauté 1 tablespoon of Sofrito and 1 teaspoon of Sazón for a few minutes to “awaken” the flavors. Add this mixture to the cauliflower during the last 10 minutes of baking.

Preparing the Cucumber Salad

1. Slice the cucumber down the middle of its length and scoop out the seeds and wet pulp.
2. Slice the cucumber into 1cm pieces and toss in a salad bowl.
3. Thinly slice the spring onions and coriander, and add to the bowl.
4. Add the lime juice, red pepper flakes, sesame seeds, and a splash of vinegar. Toss well and refrigerate until ready to serve.

To Serve

• Spoon a portion of cooked long grain white rice onto a plate.
• Add a generous serving of the Cauliflower Satay on top of the rice.
• Serve with a side of the fresh Cucumber Salad.
• Optional: Serve with fried Paratha or Naan for a flaky, buttery accompaniment.

Tips and Variations

• Meat Alternatives: If you prefer to add protein, TVP (textured vegetable protein), which is easily available and affordable in Puerto Rico, can be marinated and cooked alongside the cauliflower.
• Flavor Balance: The splash of vinegar in the Cucumber Salad helps balance the flavors and adds a health benefit.
• Sofrito and Sazón: These blends are the heart of Puerto Rican cuisine. Use them liberally to enhance the flavors of your dishes.

This Puerto Rican Vegan Cauliflower Satay is a vibrant celebration of flavors, blending the best of both worlds to create a dish that is not only delicious but also deeply rooted in cultural heritage. Enjoy this meal with family and friends, and let the aromatic spices and fresh herbs transport you to the heart of Puerto Rico.

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