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Home » Recipes » Dinner

Roasted Cauliflower in Spicy Peanut Sauce

Published: Oct 8, 2021 by Kate Hackworthy · 6 Comments

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A dish of curry with text: How to make cauliflower in spicy peanut sauce.

Roasted Cauliflower in Spicy Peanut Sauce is a tasty and easy vegan dinner recipe that's ready in just 20 minutes with 8 simple ingredients! The simple homemade spicy peanut sauce comes together easily and is served on top of roasted cauliflower for a dish packed with flavor.

Roasted cauliflower in a peanut sauce on rice.

Cauliflower is so good at taking on whatever flavors you add it to. It soaks everything up like a sponge making it the perfect candidate for a homemade spicy peanut sauce.

In this recipe, you’ll make a peanut sauce or satay sauce that’s assembled with simple easy to find ingredients. It then gets stirred into roasted cauliflower for a creamy and spicy dish that also has a great nutty flavor.

Serve cauliflower and peanut sauce as a main dish on rice or as a side dish.

It's also great with 4-ingredient, 15 minute Naan Breads or some Vegetable Pakoras.

Jump to:
  • Why You'll Love This Recipe
  • Ingredients
  • Instructions
  • Top tips
  • Serving Suggestions
  • Variations
  • Storage
  • FAQs
  • 📖 Recipe
  • 💬 Comments

Why You'll Love This Recipe

This dish is naturally made with low-carb ingredients making it great for anyone following a low-carb lifestyle (just be careful to serve it with only low-carb accompaniments).

A great way to spice up plain cauliflower to add lots of flavor.

This dish is 100% vegan and vegetarian.

You can use any leftover spicy peanut sauce for noodles, rice, or any other vegetable.

A fork of cauliflower in spicy peanut sauce.

Ingredients

  • Cauliflower - Makes up the base of these flavorful vegetable bowls.
  • Vegetable Oil - Helps the cauliflower florets roast up properly in the oven.
  • Yellow Onion - Infuses the cauliflower with roasted onion flavor.
  • Fresh Ginger - Adds a natural heat and spice that pairs well with the sauce.
  • Peanut Butter - Makes up the creamy nutty base of the peanut sauce.
  • Soy Sauce - Gives this peanut sauce a salty umami flavor.
  • Lime Juice - Adds a bright acidic citrus flavor that balances the sauce.
  • Dried Chili Flakes - Makes the peanut sauce spicy.
  • Coconut Milk - Helps to thin out the peanut sauce and make it creamy.

Please see the recipe card below for quantities.

Instructions

Wondering how to make this cauliflower in spicy peanut sauce recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.

Prepare for roasting: Preheat your oven to 400F (200C) and line a baking sheet with parchment paper for easy clean-up. Set aside.

Roast the cauliflower: Chop the cauliflower into bite-sized pieces and place it on the baking sheet. Drizzle with half of the cooking oil. Roast for 15 minutes or until cauliflower is fork-tender and begins to brown. Set aside.

Cooking onions.

Make the spicy peanut satay sauce: Add the rest of the cooking oil to a skillet, then add the chopped onion and cook until tender. Add the ginger and saute until fragrant. This should take about 8 minutes total.

Adding coconut and spices.

Stir in coconut milk, peanut butter, soy sauce, lime juice, and chili flakes. Simmer for 5 minutes to develop the flavors.

Stirring the spicy peanut sauce.

Assemble: Stir the cauliflower into the sauce, or plate the cauliflower in a bowl and ladle the sauce on top. Garnish with sesame seeds, chopped cilantro, and additional chili flakes for extra spice.
If not using right away, you’ll need to thin the sauce by heating it with ½ cup water.

Stirring cauliflower into the sauce.

Top tips

Make sure the cauliflower is cut into all roughly the same sized florets for even roasting.

If you don’t want to roast the cauliflower, you can cook it in your air fryer. Cook it at 400F/200C for about 10 minutes.

If you’re not using the spicy peanut sauce right away, you’ll need to thin it out with ½ cup of water over heat to thin it out properly.

If you don’t like a spicy peanut sauce, feel free to lessen or omit the amount of chili flakes in the recipe.

Serving Suggestions

Serve this dish over a bed of Turmeric Rice for a meal that is rich in flavor. 

Goes great with a side of toasted Yeast Free Naan Bread to soak up any leftover sauce. 

Cool off from the spice by sipping on a cold Banana Lassi or Mango Shake.

Use any leftover sauce for a Vegan Noodle Salad. 

Variations

Season the cauliflower with salt, pepper, and garlic powder for additional flavor.

You can change up the vegetables in this dish by adding zucchini, mushrooms, or broccoli.

Swap out the cauliflower for rice, quinoa, or your favorite noodles.

Crunchy peanut butter can be used in the sauce to add additional texture.

Add cubed tofu to the sauce to turn this dish into a high-protein meal.

Add a dash of toasted sesame oil to the peanut sauce for a warm sesame flavor.

Storage

Storing: The sauce and the cauliflower can be stored separately in the fridge for 3-4 days if placed in sealed airtight containers. The sauce will thicken as it sits in the fridge and may need to be thinned out with a bit of water over heat.

Freezing: While the cauliflower cannot be frozen, you can freeze any leftover sauce by adding it to a sealed freezer-safe bag or airtight container for 3-4 months. Thaw overnight in the fridge before heating and reconstituting with water.

FAQs

What can I substitute if I’m allergic to peanuts?

You can use creamy cashew or almond butter to make this spicy sauce instead of peanuts.

What else can you do with peanut sauce?

Try it as a dip for fries, vegetables or chips!

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📖 Recipe

Roasted cauliflower in a peanut sauce on rice.

Roasted Cauliflower in Peanut Sauce

Kate Hackworthy | Veggie Desserts
Roasted Cauliflower in Peanut Sauce is a tasty and easy vegan dinner recipe that's ready in just 20 minutes with 8 simple ingredients!
5 from 13 votes
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Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Dinner
Cuisine Thai
Servings 4
Calories 159 kcal

Ingredients
 

  • 1 head cauliflower
  • 2 tablespoons vegetable oil divided
  • 1 onion diced
  • 1 thumb-sized piece of fresh ginger minced
  • 3 tablespoons peanut butter smooth or crunchy
  • 1 tablespoon soy sauce
  • Juice of ½ lime
  • 1 teaspoon dried chili flakes add more or less to taste
  • 1 cup 250ml coconut milk

To serve (optional)

  • rice, cilantro, black sesame seeds

Instructions
 

  • Preheat the oven to 400°F / 200°C.
  • Cut the cauliflower into large bite-sized pieces and place onto a baking sheet, drizzle with half the oil and toss to coat. Spread the cauliflower out in a single layer and roast in the oven until golden, about 15 minutes.
  • Meanwhile, make the sauce.
    Add the remaining oil to a skillet or large frying pan and heat over medium-low. Add the chopped onion and cook for 7 minutes or until soft but not golden. Add the ginger and cook for a further minute.
  • Stir in the coconut milk, peanut butter, soy sauce, lime juice and chili flakes. Simmer gently for 5 minutes.
  • Stir in the roasted cauliflower and serve. Optionally, top with black sesame seeds, chopped cilantro and dried chili flakes.
  • Note: If not using right away, you’ll need to thin the sauce by heating it with ½ cup water.

Notes

  • Make sure the cauliflower is cut into all roughly the same sized florets for even roasting.
  • If you don’t want to roast the cauliflower, you can cook it in your air fryer (10-15 mins at 400F/200C).
  • If you’re not using the spicy peanut sauce right away, you’ll need to thin it out with ½ cup of water over heat to thin it out properly.
  • If you don’t like a spicy peanut sauce, feel free to lessen or omit the amount of chili flakes in the recipe.

Nutrition

Calories: 159kcalCarbohydrates: 15gProtein: 9gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 6mgSodium: 385mgPotassium: 648mgFiber: 4gSugar: 8gVitamin A: 248IUVitamin C: 71mgCalcium: 115mgIron: 1mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

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Comments

    5 from 13 votes (5 ratings without comment)

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    Recipe Rating




  1. Laura Simmons

    March 15, 2024 at 7:49 pm

    5 stars
    This is one of the best satay dressings I have made, and I've tried many renditions. The onions really add to the flavor and nutrifies it. I put the cauliflower and sauce over organic rice ramen it was perfect!

    Reply
  2. Joyce

    October 10, 2021 at 7:03 pm

    5 stars
    Wow! Thanks for this wonderful recipe! Everyone loved it and we had no leftovers! Who knew cauliflower could be so flavorful!

    Reply
  3. Anjali

    October 10, 2021 at 6:28 pm

    5 stars
    This was such a satisfying and easy weeknight dinner! We threw in some tofu for some protein and it was a hit with the whole family!

    Reply
  4. Vicky

    October 08, 2021 at 7:04 pm

    5 stars
    I swear when I first looked at the pic, I though that was peanut chicken, which I love. I can't wait to make this. It is better for you and perfect for my vegan friends. Thanks!

    Reply
  5. Lisa Huff

    October 08, 2021 at 5:00 pm

    5 stars
    Have to admit, I normally would use chicken but LOVE the cauliflower idea! Trying to cut out more meat out of my diet and this is perfect.

    Reply
  6. Andrea

    October 08, 2021 at 4:40 pm

    5 stars
    Oh my deliciousness! That spicy peanut sauce sounds incredible. I want to put it on everything!

    Reply

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Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. Here you'll find vegetarian recipes and vegan recipes celebrating vegetables, from dinner to dessert! If you love vegetables, you've come to the right place. About Me

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