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Thai Peanut Roasted Whole Cauliflower finished dish

Thai Peanut Roasted Whole Cauliflower

Recipe card for Thai Peanut Roasted Whole Cauliflower.
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Servings: 4-5 servings
Course: Main Course
Ingredients Method

Ingredients
  

Ingredients
  • 1/2 cup smooth, creamy peanut butter
  • 1/4 cup liquid aminos or gluten-free soy sauce
  • 1/4 cup honey or agave or sugar-free honey
  • 6 tbsp mild-tasting oil avocado, olive oil, etc.
  • 4 tbsp toasted sesame oil
  • 2 tbsp fresh grated ginger
  • 2-4 tsp sriracha to taste
  • 1 head of cauliflower
  • Optional Garnishes: 2 tbsp chopped green onions, 2 tbsp chopped salted peanuts & extra sriracha

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a small bowl, whisk together the peanut butter, soy sauce, honey, oil, sesame oil, ginger, and sriracha until smooth.
  3. Remove the leaves from the cauliflower and trim the stem so it sits evenly in the pan.
  4. Place the cauliflower in a cast-iron skillet or an oven-safe baking dish. Generously brush the sauce all over the cauliflower. Cover with foil.
  5. Roast for 40-50 minutes, or until a knife easily pierces through the cauliflower.
  6. Remove the foil and brush on another layer of sauce. Place under the broiler for 2-4 minutes for a crispier texture.
  7. Repeat the process, brushing on more sauce and broiling briefly to build a thick, flavorful glaze.
  8. Remove from the oven, brush with a final layer of sauce, and sprinkle with green onions, peanuts, and additional sriracha if desired.

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