Roasted Cauliflower with Thai Peanut Sauce

9 INGREDIENTS • 4 STEPS • 30MINS

Roasted Cauliflower with Thai Peanut Sauce

Name: Roasted Cauliflower with Thai Peanut Sauce
Total time: PT1800.0S
Yield: 2
Ingredients: 1/2 head Cauliflower; 1 tablespoon Extra-Virgin Olive Oil; to taste Salt; to taste Freshly Ground Black Pepper; 1/2 cup Full-Fat Coconut Milk; 2 tablespoon Peanut Butter; 1/4 teaspoon Red Curry Paste; 1 clove Garlic; 1 tablespoon Fresh Cilantro

The creamy texture of roasted cauliflower pairs perfectly with this quick, spicy Thai peanut sauce. Enjoy some heat with your low-carb lunch!

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The creamy texture of roasted cauliflower pairs perfectly with this quick, spicy Thai peanut sauce. Enjoy some heat with your low-carb lunch!

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30MINS

Total Time

$0.98

Cost Per Serving

Ingredients

Servings

us / metric

1/2 head

Cauliflower

cut into bite-sized florets

1 Tbsp

Extra-Virgin Olive Oil

to taste

Salt

to taste

Freshly Ground Black Pepper

1/2 cup

Full-Fat Coconut Milk

2 Tbsp

Peanut Butter

no sugar added

1/4 tsp

Red Curry Paste

1 clove

Garlic, minced

1 Tbsp

Fresh Cilantro, chopped

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Cooking Instructions

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step 1

Preheat the oven to 400 degrees F (205 degrees C).

step 2

Arrange Cauliflower (1/2 head) in a single layer on a baking sheet. Drizzle with the Extra-Virgin Olive Oil (1 Tbsp) and season with Salt (to taste) and Freshly Ground Black Pepper (to taste). Roast for about 20 minutes, until the edges are crispy.

step 3

While the cauliflower is roasting, make your peanut sauce. Using a whisk combine the Full-Fat Coconut Milk (1/2 cup), Peanut Butter (2 Tbsp), Red Curry Paste (1/4 tsp), and Garlic (1 clove) into a silky sauce.

step 4

Once the cauliflower is done roasting, divide it between two plates and drizzle the peanut sauce on top. Garnish with Fresh Cilantro (1 Tbsp).