Roasted Thai Cauliflower

No surprise here, Mama loves Thai food. What's more? I love the power of the flower; cauliflower, that is. The reason I love her so much is a totally selfish reason: she gives me a lot and never asks for anything in return.

Here's what she gives me: dietary fiber, manganese, magnesium, niacin, pantothenic acid, phosphorus, potassium, riboflavin, thiamin, vitamin B6, vitamin C.

What does that mean? Well she gives me some powerful antioxidants, she decreases inflammation, and those two things combined protect me against cardiovascular and cerebrovascular diseases. She keeps my digestive system moving right along and she protects my stomach lining.

How could you turn a hot babe like that down?

In this dish, she's creamy and nutty and perfect. You'll love it. I promise. Also, this sauce is like magic. Put this shit on everything.


1 cauliflower, broken down into florets
1 tbsp coconut oil, melted
salt and pepper, to taste
2 tbsp lime juice
2 garlic cloves, minced
1/2 tsp sriracha
1 tbsp tamari
1/2 tbsp minced ginger
1/2 tsp apple cider vinegar
1/4 c peanut butter
1/4 c coconut milk
1/4 c chopped cilantro
  1. Preheat the oven to 400.
  2. Toss your florets in the coconut oil and give them a sprinkling of salt and pepper. Pop those babies in the oven for about 40 minutes.
  3. Meanwhile, combine the rest of the ingredients in a sauce pan and bring her to a boil. As soon as she starts rolling, reduce the heat. I added some water to get this concoction to my desired consistency: you should do that too.
  4. After the 40 minutes is up and your timer goes off, toss the cauliflower in the magic sauce. Return to the oven for an additional 10 minutes, or so.
  5. Gently fold in the cilantro and voila! suppertime.




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