5 from 93 votes
Peanut Butter Roasted Cauliflower and Carrot Salad Bowl
This Peanut Butter Roasted Cauliflower and Carrot Salad Bowl features cauliflower florets and spiced carrots coated in a thick peanut butter sauce, then roasted until tender and caramelized. Served over fresh greens with crunchy vegetables, it balances creamy, slightly spicy, and tangy flavors with varied textures. The sauce doubles as a dressing, making it a filling plant-forward meal option.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
Calories:
306 kcal
Course:
Main Course
Cuisine:
Vegan, gluten-free
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 306
% 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.