Thai Roasted Cauliflower
This makes the perfect meal served alongside wholegrain rice and a few fermented veggies: such as sauerkraut or whatever you have on hand. Some people are sensitive to peanuts, if that's you just substitute in another nut or seed butter and this recipe will work just fine. While others find themselves sensitive to soy sauce, if that's you, there are many alternatives such as coconut-aminos, which taste really great. What I love most about this recipe is using real whole foods and ditching pre-packaged sauces that have been sitting on grocery store shelves and are full of preservatives.
1 head cauliflower
Drizzle Extra virgin olive oil
3 Tablespoons crunchy peanut butter
2 Tablespoons chili vinegar (or rice vinegar and red chili flakes)
1 teaspoon toasted sesame oil
1 teaspoon soy sauce (or alternative)
1 lime, juiced
1-inch piece of ginger
1 garlic clove
pinch sea salt
handful cilantro
1 green onion
a few thai basil leaves (regular basil will do in a pinch)
1 thai chili (or preferred chili)
1/4 red onion
Method
Preheat the oven to 400°F/200°C.
Arrange the cauliflower florets in a single layer on a baking sheet and drizzle with a small amount of Extra virgin olive oil. Roast for 30 minutes or until browned.
Meanwhile prepare the sauce ingredients (to warm just before serving). In a small saucepan place: 3 Tablespoons crunchy peanut butter, 2 Tablespoons chili vinegar, 1 teaspoon sesame oil, 1 teaspoon tamari (or soy sauce, coconut aminos), juice of 1 lime, 1-inch piece of ginger peeled & minced, 1 garlic clove minced and pinch of sea salt. Warm just before serving.
Prepare the toppings to sprinkle on top after drizzling the peanut sauce on top. Roughly chop a handful cilantro. Thinly slice the green onion, thai basil and thai chili. Finely mince the red onion. Set all of these aside.
Serve the roasted cauliflower with drizzled peanut sauce and fresh chopped: cilantro, green onion, thai basil, thai chili and red onion. Delicious served with a bit of rice (we had black on hand) and sauerkraut.