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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 was delicious! Thanks for a great recipe
This is definitely a 10! Amazing flavor!!
So sweet of you.
Hi! Can I use frozen California Blend veggies for this recipe?
I don’t see whhy not
This was so good! I’ve had it saved for a while and couldn’t get over how easy and delicious it was! Thank you😍
Yay
The sauce and the carrots were fantastic but the cauliflower was mush. Disappointed. Is it possible that the cauliflower was baked too long?
The carrots came out perfectly. I think i will make carrots like this as my routine now. The peanut sauce was great thinned out for salad dressing. Nice to have a good peanut sauce recipe.
Check earlier. Maybe your oven heats up more. If you used frozen cauliflower, that cooks much quicker. Check at 20 mins and decide if you want to bake longer. You can put the cauliflower on a diff sheet so you can take them out earlier if the carrots aren’t done yet
I just made the sauce tonight, prepping for cooking tomorrow. I have not yet added the flour. The peanut sauce is quite thick. For example, I put it in a jar and if I turned it upside down, it would not immediately pour out. I’m wondering, since it is that thick already, do you think I need to add the flour? Or is the flour’s purpose for doing something other than making the sauce thick? Hope you can get back to me soon.
Thanks!
There’s all that water that will be in the dish as well so he’s you need the additional flour
Do you mean the water inside the cauliflower as it bakes? That as it bakes, the cauliflower will exude water and during the baking, the peanut sauce will drip off the cauliflower? Trying to see where the water you mentioned is coming from. I added the recommended amount of water to the sauce and like I said before, if you turn the jar upside down, it won’t pour out. I’m going to need a spoon to get it out of the jar.
Thanks again
Oops sorry i thought this was the peanut noodles. There isn’t any lore water. You can omit the flour. Warm the sauce as peanut butter can stiffen when cool . Then marinade and bake
Thanks
Really enjoyed this with steamed rice and kale sautéed with garlic and ginger. Another winner from my favorite internet chef!
healthy & yummy, awwwww your fav =)
One of my fave Vegan Richa recipes. Great with black rice!
ooooooo, nice side dish
OMG!! I just made this, served on a bed of salad greens, tomatoes, red bell pepper, cucumber, cilantro and spring onions. Absolutely mind blowing!
fresh herbs make all the differnce, right?
This was delicious! Followed recipe exactly and served on quinoa and salad greens. Roasted sriracha chickpeas the same time as cauliflower and carrots to add protein. Toppings were sliced cucumber, green onion stems and chopped peanuts.
yum!