Peanut Butter Cauliflower Bowl
A warm, savory bowl that combines roasted cauliflower and carrots with a creamy peanut sauce for a filling, tasty meal.
Ingredients
Vegetables
- 1 head head of cauliflower, cut into florets
- 2 pieces carrots, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
Peanut Sauce
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 clove garlic, minced
- 1 tablespoon ginger, grated
- Water as needed for sauce consistency
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Toss the cauliflower and carrots in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender and caramelized.
- In a bowl, whisk together the peanut butter, soy sauce, rice vinegar, garlic, and ginger. Add water to reach a drizzle-able consistency.
Assembly
- Once the vegetables are roasted, toss them in the peanut sauce until well coated.
- Serve warm, drizzling any remaining sauce on top.
Notes
Peanut Butter Cauliflower Bowl is best warm and fresh from the oven. Serve over rice, quinoa, or greens for a full meal. Garnish with chopped herbs or toasted sesame seeds. Store in an airtight container in the fridge for 3–4 days and reheat gently.