1teaspoondried chili flakesadd more or less to taste
1cup250ml 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.