Roasted Cauliflower with Thai Peanut Sauce

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1/2 head

Cauliflower

cut into bite-sized florets

15 mL

Extra-Virgin Olive Oil

to taste

Salt

to taste

Freshly Ground Black Pepper

120 mL

Full-Fat Coconut Milk

40 g

Peanut Butter

no sugar added

2 g

Red Curry Paste

1 clove

Garlic , minced

as needed

Fresh Cilantro , chopped

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 (15 mL) 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 (120 mL) , Peanut Butter (40 g) , Red Curry Paste (2 g) , 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 (as needed) .