Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C) and coat baking sheet with
Coconut Oil Cooking Spray (as needed)
.
Step 2
Wash and break
Cauliflower (1 head)
, into small pieces. Arrange the cauliflower on prepared baking sheet in a single layer and drizzle with
Sriracha (20 g)
Bake for 10 minutes.
Step 3
After ten minutes, shift cauliflower towards one end and add the
Red Bell Pepper (1)
and
Red Onion (1)
to the baking sheet. Bake additional 4 minutes or until veggies are partially cooked.
Step 4
While veggies cook, combine
Peanut Butter (40 g)
,
Sriracha (40 g)
,
Almond Milk (30 mL)
,
Apple Cider Vinegar (5 mL)
,
Maple Syrup (5 mL)
,
Toasted Sesame Oil (5 mL)
, and
Ground Turmeric (1 g)
in a bowl and blend until well combined.
Step 5
Allow veggies to cool 3 to 5 minutes, then add cauliflower, red onions, bell pepper, and
Peanuts (35 g)
, to
Romaine Lettuce (8)
. Drizzle with Sriracha sauce, then garnish with
Fresh Cilantro (to taste)
and
Hemp Hearts (to taste)
.
