Roasted Cauliflower in Peanut Sauce
User Reviews
5
Roasted Cauliflower in Peanut Sauce
Description
Roasted Cauliflower in Peanut Sauce is a dish featuring bite-sized cauliflower pieces roasted until golden and tender. The peanut sauce is prepared separately by softening diced onion and ginger, then simmering with smooth or crunchy peanut butter, coconut milk, soy sauce, lime juice, and dried chili flakes. Once the cauliflower is roasted, it is incorporated into the sauce to absorb the creamy, tangy, and mildly spicy flavors. The dish can be topped with fresh cilantro and black sesame seeds to introduce herbal and nutty notes.
The roasting method enhances the natural sweetness and texture of the cauliflower, creating contrast with the silky, slightly spicy sauce. The inclusion of coconut milk provides richness, balancing the acidity from lime juice and the savory depth of soy sauce and peanut butter. This recipe can be served hot with rice to create a filling main or side dish.
To ensure even roasting, cauliflower should be cut into similarly sized florets. If not roasting immediately, the peanut sauce can be adjusted by adding water to maintain the right consistency. The chili flakes' quantity can be modified to suit personal spice tolerance, making the dish versatile for different palates.
Ingredients
- 1 cauliflower head
- 2 tablespoons vegetable oil divided
- 1 onion diced
- 1 ginger minced, thumb-sized piece, fresh
- 3 tablespoons peanut butter smooth or crunchy
- 1 tablespoon soy sauce
- lime juice juice of ½ lime
- 1 teaspoon dried chili flakes add more or less to taste
- 1 cup coconut milk 250ml
To serve (optional)
- rice
- cilantro
- black sesame seeds
Instructions
- Preheat the oven to 400°F / 200°C.
- Cut the cauliflower into large bite-sized pieces and place onto a baking sheet, drizzle with half the oil and toss to coat. Spread the cauliflower out in a single layer and roast in the oven until golden, about 15 minutes.
- Meanwhile, make the sauce.Add the remaining oil to a skillet or large frying pan and heat over medium-low. Add the chopped onion and cook for 7 minutes or until soft but not golden. Add the ginger and cook for a further minute.
- Stir in the coconut milk, peanut butter, soy sauce, lime juice and chili flakes. Simmer gently for 5 minutes.
- Stir in the roasted cauliflower and serve. Optionally, top with black sesame seeds, chopped cilantro and dried chili flakes.
- Note: If not using right away, you’ll need to thin the sauce by heating it with ½ cup water.
Notes
- Cut cauliflower florets to similar sizes for even roasting.
- Use an air fryer as an alternative to roasting, cooking at 400°F (200°C) for 10-15 minutes.
- If the sauce thickens after standing, gently heat with ½ cup water to thin it before serving.
- Adjust chili flakes to control the spiciness of the peanut sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 9g | 18% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 6mg | 2% |
| Sodium | 385mg | 16% |
| Potassium | 648mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 248IU | 5% |
| Vitamin C | 71mg | 79% |
| Calcium | 115mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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