Roasted Cauliflower with Thai Peanut Sauce

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

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.

While the cauliflower is roasting, make your peanut sauce. Using a whisk combine the Full-Fat Coconut Milk (120 mL), Peanut Butter (2 Tbsp), Red Curry Paste (1/4 tsp), and Garlic (1 clove) into a silky sauce.

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