If you don’t know, I’m all about all things cauliflower. It’s truly one of those remarkable veggies that can be used in countless ways and we’re always discovering a new way to love it. While you can throw it in everything from soups to sauce and even smoothies, I love to simply post it and pair it with a great sauce!
Believe it or not, have the battle with creating a great veggie dish is just the sauce.
One of my absolute favorite dishes is pad thai. It’s not the noodles or the tofu, it truly captures my attention with all the flavor components. The sauce paired with the garnishes just does it for me every time. What’s great about this flavor combo? You can absolutely replicate it with other dishes! Cue the new vegan Roasted Thai Cauliflower!
I know what you’re thinking, Thai cauliflower? Pass.
I promise, it’s SO GOOD!
This recipe is quick, easy, filling, affordable, packs a flavor punch, sweet, with a little heat, it can be made in bulk, perfect for any season, can be enjoyed as a side dish, main dish, paired with rice, packs protein in the peanut butter, and has aesthetic appeal!
If you love all things Thai or cauliflower, you have to try this new vegan Roasted Thai Cauliflower!
Why this recipe is great:
Sauce is sweet with a lil heat
Perfect for any season
Can be enjoyed as a side dish, main dish, and even paired with rice!
Heat oven to 400 degrees. Spread parchment paper onto a baking pan. Cut cauliflower into florets and bell pepper into strips. Drizzle with 2 tbsp olive oil. Take 1 tbsp and rub through hands. Toss and coat cauliflower. Season generously with salt and pepper
Bake for 15 to 20 minutes or until golden and slightly crispy. Rotate pan mid bake for even cooking.
Make the sauce: In a shallow dish combine all the ingredients. If desired, add water to adjust the consistency. Set aside.
Spread sauce out on a dish. Remove florets from the oven and place on top. Sprinkle with chopped cilantro, scallions, peanuts and serve with lime wedges.