Peanut Butter Cauliflower Bowl with Roasted Carrots. Cauliflower tossed in peanut butter sauce and roasted, carrots tossed in hot sauce and roasted. Vegan Recipe, Gluten-free option.  

Prep Time10minutes mins

Cook Time30minutes mins

Total Time40minutes mins

Course: Main Course

Cuisine: Gluten-free, Vegan

Keyword: roasted cauliflower, salad bowl

Servings: 

Calories: 306kcal

Ingredients

For the Peanut Sauce:

  • ½ cup (129 g) peanut butter , use sunbutter to make it nutfree
  • 1.5 tbsp lime juice
  • 1.5 tbsp soy sauce , use tamari to make gluten-free
  • 2 tbsp maple or sugar
  • 1 tsp vinegar
  • 2 tsp  hot sauce or sriracha or sambal oelek , to taste
  • 1 inch ginger
  • 1 clove of garlic
  • ¼ cup (62.5 ml) water
  • 1 tsp sesame oil
  • generous pinches of salt and black pepper , and ¼ tsp pepper flakes (optional)
  • 1 to 3 tbsp (2 to 3 tbsp) flour , use rice flour for gluten-free
  • 1 small or half a head medium cauliflower chopped into small florets

For the Carrots:

  • 2 tsp sesame oil
  • 1 tsp hot sauce or sriracha
  • ½ tsp (0.5 tsp) garlic powder
  • a pinch of salt
  • 4 or 5 carrots sliced

Bowl:

  • Greens, lettuce, or kale
  • crunchy veggies like peppers, cabbage

Instructions

  • Preheat oven to 425 degrees F. Line a large baking sheet with parchment.
  • Blend everything under peanut sauce. Taste and adjust flavor. Keep a quarter of the sauce for drizzling, transfer the rest to a large bowl. Add flour to the bowl to thicken the sauce so that it sticks to the veggies during baking.
  • Take cauliflower florets one at a time, dip in peanut sauce and place floret on the lined baking sheet. Tap to remove excess sauce before placing. Some sauce might be left in the bowl, use as dressing later.
  • Toss carrots with the ingredients under carrots and mix in. Spread on the sheet.
  • Bake for 15 minutes, then reduce temperature to 400 degrees F and bake for another 10 to 15 minutes or until cauliflower is tender
  • Prepare the bowls with lettuce or greens of choice. Add some bell pepper and apple or pear. Add the cauliflower and carrots, dress generously with the peanut butter sauce, some pepper flakes and scallions or basil. Serve with cooked grains like quinoa/rice, or spiced chickpeas for a hearty meal. 

Notes

Variations: Add some pressed tofu, broccoli or tempeh to the sauce and bake with the cauliflower

Nutrition is 1 of 3 serves

Nutrition

Nutrition Facts

Peanut Butter Roasted Cauliflower and Carrot Salad Bowl

Amount Per Serving

Calories 306Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 2.8g18%

Sodium 471mg20%

Potassium 568mg16%

Carbohydrates 26g9%

Fiber 4g17%

Sugar 13g14%

Protein 10.2g20%

Vitamin A 10410IU208%

Vitamin C 21.3mg26%

Calcium 57mg6%

Iron 1.4mg8%