The creamy texture of roasted cauliflower pairs perfectly with this quick, spicy Thai peanut sauce. Enjoy some heat with your low-carb lunch!
Total Time
30min
4.0
3 Ratings
Author: SideChef
Servings:
2
Ingredients
•
1/2
head
Cauliflower
•
1
Tbsp
Extra-Virgin Olive Oil
•
to taste
Salt
•
to taste
Freshly Ground Black Pepper
•
1/2
cup
Full-Fat Coconut Milk
•
2
Tbsp
Peanut Butter
•
1/4
tsp
Red Curry Paste
•
1
clove
Garlic
, minced
•
1
Tbsp
Fresh Cilantro
, chopped
Cooking Instructions
1.
Preheat the oven to 400 degrees F (205 degrees C).
2.
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.
3.
While the cauliflower is roasting, make your peanut sauce. Using a whisk combine the Full-Fat Coconut Milk (1/2 cup), Peanut Butter (2 Tbsp), Red Curry Paste (1/4 tsp), and Garlic (1 clove) into a silky sauce.
4.
Once the cauliflower is done roasting, divide it between two plates and drizzle the peanut sauce on top. Garnish with Fresh Cilantro (1 Tbsp).
Nutrition Per Serving
CALORIES
352
FAT
20.5 g
PROTEIN
7.4 g
CARBS
39.2 g
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