Peanut Butter Roasted Cauliflower and Carrot Salad Bowl
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
306 kcal
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Course
Main Course
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Cuisine
Vegan, gluten-free
Peanut Butter Roasted Cauliflower and Carrot Salad Bowl
Description
Chopped small cauliflower florets are dipped individually in a seasoned peanut butter sauce flavored with lime juice, soy sauce, maple syrup, vinegar, hot sauce, ginger, garlic, sesame oil, and thickened with flour. The coated florets are arranged on a baking sheet and roasted along with carrots tossed in sesame oil, hot sauce, garlic powder, and salt. The roasting process softens the vegetables and intensifies the flavor of the peanut sauce.
Once roasted, the vegetables are combined with fresh greens such as lettuce, kale, cabbage, and crunchy pepper for a vibrant salad bowl. Additional drizzles of leftover peanut sauce and garnishes like scallions or basil finish the dish, which pairs well with grains like quinoa or rice for a complete meal.
Variations can include adding pressed tofu, broccoli, or tempeh to be baked with the vegetables. The recipe makes approximately three servings and can be adjusted in spice level by modifying the hot sauce.
Ingredients
For the Peanut Sauce:
- 1/2 cup peanut butter , use sunbutter to make it nutfree
- 1.5 tbsp lime juice
- 1.5 tbsp soy sauce , use tamari to make gluten-free
- 2 tbsp maple syrup or sugar
- 1 tsp vinegar
- 2 tsp hot sauce to taste, or sriracha or sambal oelek
- 1 inch ginger
- 1 clove garlic
- 1/4 cup water
- 1 tsp sesame oil
- salt and 1/4 tsp pepper flakes (optional, generous pinches of
- black pepper and 1/4 tsp pepper flakes (optional, generous pinches of
- 1 to 3 tbsp flour , use rice flour for gluten-free
- 1 cauliflower chopped into small florets, small or half a head medium
For the Carrots:
- 2 tsp sesame oil
- 1 tsp hot sauce or sriracha
- 1/2 tsp garlic powder
- salt a pinch
- 4 carrot or 5 sliced
Bowl:
- greens
- lettuce
- kale
- pepper crunchy
- cabbage crunchy
Instructions
- Preheat oven to 425 degrees F. Line a large baking sheet with parchment.
- Blend everything under peanut sauce. Taste and adjust flavor. Keep a quarter of the sauce for drizzling, transfer the rest to a large bowl. Add flour to the bowl to thicken the sauce so that it sticks to the veggies during baking.
- Take cauliflower florets one at a time, dip in peanut sauce and place floret on the lined baking sheet. Tap to remove excess sauce before placing. Some sauce might be left in the bowl, use as dressing later.
- Toss carrots with the ingredients under carrots and mix in. Spread on the sheet.
- Bake for 15 minutes, then reduce temperature to 400 degrees F and bake for another 10 to 15 minutes or until cauliflower is tender
- Prepare the bowls with lettuce or greens of choice. Add some bell pepper and apple or pear. Add the cauliflower and carrots, dress generously with the peanut butter sauce, some pepper flakes and scallions or basil. Serve with cooked grains like quinoa/rice, or spiced chickpeas for a hearty meal.
Notes
- Partial peanut sauce is reserved to drizzle over the finished salad for added flavor.
- Add pressed tofu, broccoli, or tempeh to the peanut sauce and bake with the cauliflower for variation.
- This recipe yields about three servings.
- Use sunbutter to make the sauce nut-free and tamari for a gluten-free option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 26g | 9% |
| Protein | 10.2g | 20% |
| Fat | 19g | 29% |
| Saturated Fat | 2.8g | 14% |
| Sodium | 471mg | 20% |
| Potassium | 568mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
| Vitamin A | 10410IU | 208% |
| Vitamin C | 21.3mg | 24% |
| Calcium | 57mg | 6% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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