Thai peanut cauliflower bowl recipes

## 🥦 The Ingredients

### The Roasted Base

* **1 large head** Cauliflower, cut into bite-sized florets

* **2 tbsp** Coconut oil (melted) or neutral oil

* **1 tsp** Turmeric (for that golden glow)

* **Salt & Pepper** to taste

### The "Liquid Gold" Peanut Sauce

* **1/2 cup** Creamy peanut butter (natural is best)

* **2 tbsp** Red curry paste (for depth and a little heat)

* **1 tbsp** Soy sauce or Tamari

* **1 tbsp** Maple syrup or brown sugar

* **1 tbsp** Fresh lime juice

* **2-4 tbsp** Warm water (to reach your desired drizzling consistency)

### The Bowl Build

* **Base:** Brown rice, rice noodles, or shredded cabbage (for a crunchier low-carb option).

* **The Crunch:** Shredded carrots, edamame, and thinly sliced radishes.

* **The Finish:** Chopped roasted peanuts, fresh cilantro, and a lime wedge.

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## 🧑‍🍳 Step-by-Step Instructions

1. **Roast the Cauliflower:** Preheat your oven to **200°C (400°F)**. Toss cauliflower florets with oil, turmeric, salt, and pepper on a large baking sheet. Roast for 20–25 minutes, flipping halfway through, until the edges are crispy and golden.

2. **Whisk the Sauce:** In a medium bowl, whisk all the peanut sauce ingredients together. Start with 2 tablespoons of warm water and add more until the sauce is smooth and pourable.

3. **The Quick Sauté (Optional):** If you’re using shredded cabbage or carrots as a base, flash-fry them in a pan for 2 minutes with a drop of sesame oil to soften them slightly.

4. **Assemble:** Layer your base in the bowl, pile on the golden cauliflower, and surround with the fresh veggies.

5. **Drizzle:** Go heavy on the peanut sauce. Finish with a squeeze of lime and a handful of crushed peanuts.

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## 💡 Pro Tips

* **Air Fryer Shortcut:** You can air fry the cauliflower at **190°C (375°F)** for 12–15 minutes for even crispier results.

* **Nut-Free Alternative:** Swap the peanut butter for Sunflower seed butter (SunButter) and use tahini for a similar creamy texture.

* **Add Heat:** If you like it spicy, add a teaspoon of Sambal Oelek or Sriracha directly into the peanut sauce.