thai peanut whole roasted cauliflower
Who knew cauliflower could look this delicious? For this recipe, I used the sauce from my Thai noodle bowl but you can create your own!
- 1 head of cauliflower
- 1 cup of cherry tomatoes
- 1 tablespoon of coconut oil
- 1 teaspoon coconut sugar
- 1 clove of garlic, minced
- 3 basil leaves
- 1 teaspoon of cumin
- 2 tablespoons of peanut butter
- 1 pinch of cayenne (only if you like a kick!)
- 1/4 cup of water, adjust to your preferred consistency
Preheat oven to 350 degrees.
Mix the tomatoes, coconut oil, sugar, garlic, basil leaves, cumin, peanut butter, cayenne and water in the blender to create the sauce.
Cut the stem and leaves off the bottom of the cauliflower so it sits flat on the pan.
Pour the sauce all over the cauliflower, using a brush if necessary, make sure it's covered.
Bake for 45 minutes or until the cauliflower is soft when you put a fork through it.
To serve, slice into sections or break into florets. Enjoy!