Peanut Butter Roasted Cauliflower Bowl

Name: Peanut Butter Roasted Cauliflower Bowl
Total time: 45 min
Ingredients: ½ cups Peanut butter; 1 ½ tbsp Lime; 1 ½ tbsp Soy sauce; 2 tbsp Sugar; 1 tsp Vinegar; 3 tsp Hot sauce; 1 inch Ginger; 1 clove Garlic; 3 tsp Sesame oil; Generous pinches of salt and black pepper; 1–3 tbsp Flour; 1 Cauliflower; ½ tsp Garlic powder; 1 pinch Salt; 4–5 Carrot, sliced; Kale; Cabbage

By Vegan Richa · 45 min

Ingredients

Peanut butter½ cups
Lime1 ½ tbsp
Soy sauce1 ½ tbsp
Sugar2 tbsp
Vinegar1 tsp
Hot sauce3 tsp
Ginger1 inch
Garlic1 clove
Sesame oil3 tsp
Generous pinches of salt and black pepper
Flour1–3 tbsp
Cauliflower1
Garlic powder½ tsp
Salt1 pinch
Carrot · sliced4–5
Kale
Cabbage

Instructions

Preheat the oven to 425°F. Line a large baking sheet with parchment.
Blend all the peanut sauce ingredients. Taste and adjust. Set aside a quarter of the sauce for drizzling and transfer the rest to a large bowl. Stir flour into the bowl to thicken the sauce so it clings to the vegetables while baking.
Dip each cauliflower floret in the peanut sauce, tap off the excess, and place it on the lined sheet. Any leftover sauce in the bowl can be kept as dressing.
Toss the carrots with the ingredients listed under carrots and spread them on the sheet.
Bake for 15 minutes, then reduce the oven to 400°F and bake another 10 to 15 minutes, until the cauliflower is tender.
Build the bowls on greens of your choice, add bell pepper and apple or pear, then the cauliflower and carrots. Dress generously with the peanut sauce, add pepper flakes and scallions or basil. Serve with cooked quinoa or rice, or spiced chickpeas.

Summarized from Vegan Richa's video. Watch it for the details.

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Garlic Ginger Carrot Lime Cabbage Peanut butter Cauliflower Kale

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