Roasted to perfection and drizzled with peanut sauce, this is the perfect recipe for lunch, dinner or as a snack! Cauliflower is high in fibre which helps promote digestion, and is full of many nutrients and vitamins. I had extra sauce leftover (lasted in the fridge for a few days), so I added it to a stir-fry!

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: 8 pieces


– 2 heads cauliflower

– 1-2 tbsp olive

– salt and pepper to taste

For the sauce:

– 1/4 cup peanuts

– 1 can coconut milk

– 2 tbsp sugar

– 1 tsp red curry paste1 tsp fresh ginger, grated

– 1 garlic clove

– 1/2 cup creamy peanut butter


1. Preheat oven to 400. 

2. Remove the leaves form the cauliflower and then slice cauliflower long-ways into four even pieces and place them on a baking sheet.

3. Brush cauliflower with olive oil and sprinkle with salt and pepper. Cook for 15-20 minutes, or until cauliflower is tender and brown on the edges.

4. While cauliflower is cooking, prep the sauce by combining all ingredients into a food processor and pulse into smooth.

5. Drizzle peanut sauce over cauliflower.