Preheat oven to 200°C and line a baking tray with baking paper.
Floret the cauliflower, retaining the leaves. Place florets on the prepared baking tray and roast for 30 minutes or until just golden.
Heat the oil in a large fry pan over high heat; add onion, garlic, red chilli and cook for 2-3 minutes or until softened.
Add quinoa, coconut cream, vegetable stock, tamari and peanut butter. Stir well. Cover and let simmer for 10 minutes.
Roughly chop the clean cauliflower leaves. Add to the quinoa mix along with the green beans; cover and simmer for a further 10 minutes or until the liquid has evaporated and the quinoa is cooked and fluffy.
Remove from the heat and add cauliflower to the quinoa mix. Season well and serve.
Warm Satay Bowl by 28 By Sam Wood. https://28bysamwood.com/recipes/warm-satay-bowl/