Roasted Peanut-Coated Cauliflower
Looking for a way to add healthy complex carbs into your diet? Well, use your head...of cauliflower. A scrumptious side, this roasted peanut-coated cauliflower is downright delicious. Serve as an appetizer or side dish.
At a glance
Cooking Method:
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Serves:
8
Ingredients
1 large head cauliflower 2 tbsp. fish sauce 2 tbsp. olive oil 1 (1 2/3 oz.) packet peanut sauce mix (1 packet of Touch of Thai Peanut Sauce Mix)
Methods/steps
Preheat oven to 450 degrees. Line cookie sheet with aluminum foil or parchment paper.
In a large bowl, mix olive oil and fish sauce. Core cauliflower and break into small size flowerettes. Toss the cauliflower with the oil/ fish sauce mix until pieces are coated. Add the peanut sauce mix and stir together until cauliflower is covered. Spread cauliflower on cookie sheet in a single layer. Roast for 20 minutes or until cauliflower is tender-crisp and edges are tipped with brown. Serve as an appetizer with toothpicks or as a vegetable side.
In a large bowl, mix olive oil and fish sauce. Core cauliflower and break into small size flowerettes. Toss the cauliflower with the oil/ fish sauce mix until pieces are coated. Add the peanut sauce mix and stir together until cauliflower is covered. Spread cauliflower on cookie sheet in a single layer. Roast for 20 minutes or until cauliflower is tender-crisp and edges are tipped with brown. Serve as an appetizer with toothpicks or as a vegetable side.
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