Name: Thai Peanut Cauliflower Bowls: A Delicious Vegan Delight
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Thai
Ingredients: 1 large head cauliflower, about 700 g, cut into florets; 30 ml olive oil; 2 g garlic powder; 2 g smoked paprika; 2 g salt; 1 g black pepper; 120 g creamy peanut butter; 60 ml coconut milk; 30 ml low-sodium soy sauce; 15 ml lime juice; 15 ml maple syrup or honey; 1 clove garlic, minced; 5 g fresh ginger, grated; 5 ml sesame oil; 15–30 ml warm water, as needed; 1–2 tsp sriracha, optional; 600 g cooked jasmine rice; 1 carrot, julienned; ½ cucumber, thinly sliced; 1 red bell pepper, thinly sliced; 2 spring onions, sliced; 15 g fresh coriander, chopped; 15 g roasted peanuts, roughly chopped; Lime wedges, for serving; Sesame seeds, optional

Description

A delicious vegan dish featuring roasted cauliflower tossed in a creamy Thai peanut sauce, served over jasmine rice with fresh vegetables.

Ingredients

1 large head cauliflower, about 700 g, cut into florets
30 ml olive oil
2 g garlic powder
2 g smoked paprika
2 g salt
1 g black pepper
120 g creamy peanut butter
60 ml coconut milk
30 ml low-sodium soy sauce
15 ml lime juice
15 ml maple syrup or honey
1 clove garlic, minced
5 g fresh ginger, grated
5 ml sesame oil
15–30 ml warm water, as needed
1–2 tsp sriracha, optional
600 g cooked jasmine rice
1 carrot, julienned
½ cucumber, thinly sliced
1 red bell pepper, thinly sliced
2 spring onions, sliced
15 g fresh coriander, chopped
15 g roasted peanuts, roughly chopped
Lime wedges, for serving
Sesame seeds, optional

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Instructions

Preheat oven to 220°C. Toss cauliflower with olive oil, garlic powder, paprika, salt, and pepper.
Spread on a baking tray in a single layer. Roast for 25–30 minutes, turning halfway, until golden and slightly crispy.
Whisk peanut butter, coconut milk, soy sauce, lime juice, maple syrup, garlic, ginger, sesame oil, and sriracha together. Add warm water a little at a time until smooth and pourable.
Remove the roasted cauliflower from the oven and toss with about half of the peanut sauce.
Return to the oven for 5 minutes to caramelize the sauce slightly.
Divide cooked jasmine rice among four bowls. Add the roasted cauliflower, carrot, cucumber, and bell pepper.
Drizzle with the remaining peanut sauce and garnish with spring onions, coriander, chopped peanuts, and sesame seeds.
Serve with fresh lime wedges.

Notes

Adjust the spiciness by varying the amount of sriracha.
For a nut-free version, substitute peanut butter with sunflower seed butter.
Can be served warm or cold.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Roasting
Cuisine: Thai

Nutrition

Serving Size: 1 bowl
Calories: 550
Sugar: 6 g
Sodium: 400 mg
Fat: 30 g
Saturated Fat: 6 g
Unsaturated Fat: 24 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 8 g
Protein: 15 g
Cholesterol: 0 mg