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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. Jump to Recipe
You know whats better than a peanut sauce veggie stir fry or peanut sauce drizzled on a bowl? Peanut Sauce baked on Cauliflower! The PB sauce gets Concentrated on baking and you get all the amazing flavor and then more. Add the cauliflower or other veggies to a bowl with greens and roasted carrots and some more peanut sauce to dress. Damn. So good. Try it!
This bowl comes together very quickly. Blend up the peanut butter sauce (use sunbutter for nut-free), add a tbsp or so flour to thicken, dip cauliflower in the sauce and bake. Add to salad bowl, wraps, or serve with grains or spiced chickpeas. Easy, Delicious, Satisfying, and fun.
If you make the recipe, do tag me on social media or comment and rate below. Lots of Delicious options in the Peanut Butter and Coconut Chapter in my second book! (Nut-free options for most recipes.)
More PB sauce recipes
- Sweet Potato Peanut Butter Curry. GF
- 1 pot Peanut Butter Noodles and Veggies GF
- Chickpeas and Turmeric Peanut Butter Sauce GF
- Peanut Sauce Fried Rice. GF
Peanut Butter Roasted Cauliflower and Carrot Salad Bowl
Ingredients
For the Peanut Sauce:
- 1/2 cup 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
- 1/4 cup water
- 1 tsp sesame oil
- generous pinches of salt and black pepper, , and 1/4 tsp pepper flakes (optional)
- 1 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
- 1/2 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This has become our favorite recipe! So hearty and delicious!
yay!
This recipe is delicious. I added onion powder and paprika to the carrots and baked okra along with it. Super easy and tasty! Thank you!
Hooray Shae!
I’ve made this recipe twice and its a winner. No cooking, no oil apart from what is in the peanut butter and so quick with no cooking. The roasted cauli is delicious however tonight I just blanched the cauli in some turmeric water and added to a salad, using the peanut sauce as a dressing. Everyone loves it! Thanks for simplicity that tastes great.
turmeric water – I like that idea
I can’t do a lot of heat. I used very little sriracha in the peanut sauce and it was perfect. Used a little too much on the carrots and I had trouble eating them even though they were really tasty. We put it over rice noodles and added chopped red pepper and cilantro. Next time would enjoy some tofu too. Easy and satisfying.
Awesome
I don’t know how I missed this recipe until now. The savory cauliflower with the sweet/spicy carrots were an amazing duo in the bowl. I chose to make some add’l sauce and use that on some rice noodles as a base instead of a salad for a more substantial dinner. I added some shredded veggies to the noodles as well. This recipe will be on regular rotation, it was a hit.
Awesome
I made this once before and it was so delicious! But coating the cauliflower one at a time was pretty time-consuming. I want to make it again tonight and was wondering if i can put all the cauliflower in a bowl with the sauce and remove them with a slotted spoon. Have you tried that and is there some reason you would not recommend that method? thanks!
That method would work as well or if you used a colander/sieve/strainer.
I put all my cauliflower florets in a big bowl, tossed lightly with some rice flour, then tossed with just enough sauce to coat, then spread on parchment, very quick, worked well for me.
This is delicious! The flavors of the peanut sauce are fantastic. I had spinach, bok choy, peppers, rice, apples in my bowl. I added some chick peas leftover from another night. Very filling and flavorful.
My prep time was much longer. Between cutting veggies and prepping the sauce this process took me about 20 minutes. Maybe it will be easier once I know the recipe, or I could make and store the sauce earlier so it doesn’t take so long during the dinner hour.
How would you store the peanut sauce? We had plenty left over. I’m wondering if I could freeze it or if it would break down. Thanks!
upto 4 days refrigerated. i think it will freeze well
Made this tonight. Delishessness!!!!! I tossed my cauliflower with garbanzo flour before adding the sauce. I only made one substitution, I used chilli powder in place of sriracha. It was so good that it was hard not to eat the entire recipe. This is a Keeper. Thanks for the recipe. 🙂
So good! Loved the flavor of the cauliflower with the peanut sauce/dressing. I added sliced red pepper, cabbage, crushed peanuts and scallions for texture. Will definitely make again.
aweesome
I cannot eat hot foods, is there an alternative for the carrots which isn’t hot?
just omit the hot sauces