Broccoli and Cauliflower Satay

• 10 ounces cauliflower florets cut into 24 florets
• 10 ounces broccoli florets cut into 24 florets
• 1 tablespoon soy sauce, sodium reduced
• 3/4 tablespoon sesame oil
• 3/4 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon ginger freshly minced
• 1 clove garlic small
• 1 tablespoon peanut butter smooth or chunky
• 1 teaspoon curry powder hot, or more or less to taste
• 1/4 teaspoon salt or to taste

1. Bring a large saucepan of water to a boil over high heat.
2. Steam broccoli and cauliflower; cook until tender-crisp, about 3 to 4 minutes.
3. Put cooked vegetables into the iced water right away.
4. Then drain well.
5. Whisk soy sauce, oil, vinegar, ginger, peanut butter, garlic, curry and salt to taste in a large bowl until smooth.
6. Add the florets; gently toss to coat.
7. Let marinate at room temperature for at least 3 hours or cover and refrigerate for up to 1 day.
8. To serve, thread 2 broccoli and 2 cauliflower florets onto each skewer.
9. (Reserve marinade.)
10. Arrange the skewers on a platter in a single layer and drizzle with the marinade.

cauliflower, broccoli, soy sauce, sesame oil, sesame oil, rice vinegar, ginger freshly, garlic, peanut butter, curry powder, salt

Taken from recipeland.com/recipe/v/broccoli-cauliflower-satay-50229 (may not work)