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.
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.
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.
- 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.
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.
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.
Stir in coconut milk, peanut butter, soy sauce, lime juice, and chili flakes. Simmer for 5 minutes to develop the flavors.
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.
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.
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.
Use any leftover sauce for a Vegan Noodle Salad.
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.
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.
You can use creamy cashew or almond butter to make this spicy sauce instead of peanuts.
Try it as a dip for fries, vegetables or chips!
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Roasted Cauliflower in Peanut Sauce
- 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
- 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.
- 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.
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.