Three words: Simple. Weeknight. Meal.
…it’s good as hell though, to the point that it’s commonly requested on my catering menus.
Yield: 3 Servings
- 1 small/medium cauliflower, cut into small pieces
- 1/3 cup peanut butter
- 2-3 Tbsp sriracha or more, to your preference
- 3 Tbsp tamari/soy sauce
- ¼ cup lime juice
- 1 tsp sesame oil
- 1 tsp garlic powder
- ½ tsp black pepper
- 2 tsp agave, if you’re using peanut butter without any added sweetener
- Preheat oven to 400F
- In a large mixing bowl, mix all sauce ingredients together, add cauliflower and coat evenly
- Line a large sheet pan with parchment paper (not aluminum foil, etc. because I promise, it will stick)
- The two big tricks to this recipe: a. Don’t dump the cauliflower and sauce out onto the pan- use your hands to place the cauliflower onto the pan from the mixing bowl. The goal is to have as little excess sauce on the pan as possible, because any extra sauce on the pan will burn. With a spatula, scrape up any excess sauce from the mixing bowl and set aside to drizzle atop the finished product. b. Make sure the cauliflower is spaced out on the pan rather than crowded
- Bake for 20min, flip, then bake for another 15min or until bits of the cauliflower start to get a little darker brown. Again, the extra sauce on the sheet pan will burn, so don’t be alarmed.
- Serve atop brown rice, quinoa, salad, etc. with the extra sauce, more sriracha, sautéed bok choy, kimchi, etc.