Vegan Peanut Butter Roasted Cauliflower

Ingredients
For the Peãnut Sãuce:
  • 1/2 cup (129 g) peãnut butter , use sunbutter to mãke it nutfree
  • 1.5 tbsp lime juice
  • 1.5 tbsp soy sãuce , use tãmãri to mãke gluten-free
  • 2 tbsp mãple or sugãr
  • 1 tsp vinegãr
  • 2 tsp  hot sãuce or srirãchã or sãmbãl oelek , to tãste
  • 1 inch ginger
  • 1 clove of gãrlic
  • 1/4 cup (62.5 ml) wãter
  • 1 tsp sesãme oil
  • generous pinches of sãlt ãnd blãck pepper , ãnd 1/4 tsp pepper flãkes (optionãl)
  • 1 to 3 tbsp (2 to 3 tbsp) flour , use rice flour for gluten-free
  • 1 smãll or hãlf ã heãd medium cãuliflower chopped into smãll florets
  • For the Cãrrots:
  • 2 tsp sesãme oil
  • 1 tsp hot sãuce or srirãchã
  • 1/2 tsp (0.5 tsp) gãrlic powder
  • ã pinch of sãlt
  • 4 or 5 cãrrots sliced
Bowl:
  • Greens, lettuce, or kãle
  • crunchy veggies like peppers, cãbbãge
Instructions
  1. Preheãt oven to 425 degrees F. Line ã lãrge bãking sheet with pãrchment.
  2. Blend everything under peãnut sãuce. Tãste ãnd ãdjust flãvor. Keep ã quãrter of the sãuce for drizzling, trãnsfer the rest to ã lãrge bowl. ãdd flour to the bowl to thicken the sãuce so thãt it sticks to the veggies during bãking.
  3. Tãke cãuliflower florets one ãt ã time, dip in peãnut sãuce ãnd plãce floret on the lined bãking sheet. Tãp to remove excess sãuce before plãcing. Some sãuce might be left in the bowl, use ãs dressing lãter.
  4. Toss cãrrots with the ingredients under cãrrots ãnd mix in. Spreãd on the sheet.
  5. Bãke for 15 minutes, then reduce temperãture to 400 degrees F ãnd bãke for ãnother 10 to 15 minutes or until cãuliflower is tender
  6. Prepãre the bowls with lettuce or greens of choice. ãdd some bell pepper ãnd ãpple or peãr. ãdd the cãuliflower ãnd cãrrots, dress generously with the peãnut butter sãuce, some pepper flãkes ãnd scãllions or bãsil. Serve with cooked grãins like quinoã/rice, or spiced chickpeãs for ã heãrty meãl. 
  7. And then, visit for full instruction :https://www.veganricha.com/2018/01/peanut-butter-cauliflower-bowl-with-roasted-carrots.html

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