Red Curry Peanut Cauliflower (WFPB, GF, Oil-Free)

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Hey babes,

As promised, I won’t bore you with a long story, but this recipe is super tasty in a taco with greens, a little kimchee, carrots, and avocado sauce. Also, if you’re curious, I used these little tortillas. Enjoy and let me know in the comments if you have any questions!

Red Curry Peanut Cauliflower (WFPB, GF, Oil-Free)
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Red Curry Peanut Cauliflower (WFPB, GF, Oil-Free)

Recipe by MonicaDifficulty: Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

40

minutes

Ingredients

  • 1 head of cauliflower, broken up into small florets

  • 1/4 cup PB2 powder

  • 2-3 Tbsp red curry paste

  • 2-3 Tbsp low sodium soy sauce

  • 2 Tbsp lime juice

  • 1 tsp ginger powder

  • 1 tsp garlic powder

  • 1/4-1/2 cup water, as needed to thin

  • 1 Tbsp cornstarch or arrowroot powder

  • 2 scallions for garnish

  • Salt and pepper to taste

Directions

  • Heat oven to 400*F. Break cauliflower into small florets.
  • Add cauliflower to baking sheet. Season with salt and pepper.
  • Roast for 30 minutes or until edges start to brown and centers soften slightly.
  • In a bowl, whisk together all other ingredients and set aside until cauliflower is done. Add more water if too thick (you want it the consistency of a light salad dressing).
  • When cauliflower is done, add it with a little vegetable broth or water to a large skillet or saucepan over medium heat.
  • Pour in sauce and stir well to coat.
  • Let cook for a few minutes until sauce begins to thicken.
  • Enjoy!

Also, I don’t get any money back for the links I post, just trying to make references so you know what I’m talking about. Enjoy!