Recipe: Broccoli and Cauliflower Satay with Peanut Sauce (blender)

BROCCOLI AND CAULIFLOWER SATAY

16 broccoli florets, 1 1/2-inches each
16 cauliflower florets, 1 1/2-inches each
2 jarred roasted red peppers
8 (6-inch) bamboo skewers
FOR THE SAUCE:
3 Tbsp. smooth peanut butter
1 Tbsp. reduced-sodium soy sauce
2 tsp. agave syrup (or honey)
2 tsp. rice vinegar
1 tsp. minced garlic
1 tsp. ginger juice or grated ginger
1/2 teaspoon curry powder
1/8 tsp. red pepper flakes
1/2 tsp. salt
2 Tbsp. warm water

Add broccoli and cauliflower to pot of boiling water and cook until tender-crisp, about 3 minutes. Drain vegetables in colander. Immediately transfer to bowl of ice water to keep crisp and set color. When vegetables are chilled, drain well and pat dry on paper toweling. Place broccoli, cauliflower and roasted red peppers in 1-gallon resealable plastic bag.

TO PREPARE THE SAUCE/MARINADE:
In blender, combine peanut butter, soy sauce, agave syrup, vinegar, garlic, ginger, curry powder, pepper flakes, salt and water. Whirl until blended. Add satay sauce to vegetables, seal bag and rub with your hands to coat vegetables. Marinate 1 hour at room temperature or up to 24 hours in refrigerator.

WHEN READY TO SERVE:
Cut peppers into 16 pieces. For each satay, push pepper square onto skewer. Spearing sideways through stem, add broccoli floret. Repeat, adding 2 cauliflower florets, another broccoli floret and three more pepper squares, facing florets in opposite directions.

Arrange completed skewers on a platter. Drizzle on marinade, and serve.

Makes 4 servings (2 skewers each)

Per serving: 120 calories, 6 g total fat (1.5 g saturated fat), 12 g carbohydrate, 6 g protein, 3 g dietary fiber, 420 mg sodium

Source: Dana Jacobi / the American Institute for Cancer Research