I have recently discovered my love for anything with thai peanut sauce. I used to think it was weird. Back when I was in high school, we had an exchange student from Thailand who I became close with, and as part of the exchange program, she had to host an event where she taught her American classmates about her culture. She cooked for us, and I remember her scooping peanut butter out of a jar and adding it to a sauce served with chicken. It was so weird. Up until then, peanut butter was for toast. I remained weirded out for years, but now I love sweet and saucy peanut sauce!
I threw together this Thai peanut cauliflower with just a few simple ingredients I found in my fridge, and served it over some quick sweet potato noodles I made with my spiralizer. I lost the piece that allows me to make skinny noodles, so all my veggie noodles are the flat wide kind, but I’m okay with it! This is such a delicious dish, and reheats really well for lunch the next day.
You will need:
- half a head of cauliflower, cut into florets
- 1 carrot, cut into matchsticks
- 1 tablespoon olive oil
- one medium sweet potato, peeled and spiralized (no spiralizer? use a vegetable peeler or just dice it)
- 1/3 cup peanut butter
- 2 tablespoons soy sauce or liquid aminos
- 2 tablespoons sweet Thai chili sauce, or to taste
- dash of red pepper flakes, or to taste
- 2 tablespoons peanuts, crushed
- salt & pepper
- sliced green onions for serving (optional)
- Heat your oven to 350. Toss the cauliflower and carrots with the olive oil and season with salt and pepper. Spread on a baking sheet and roast until brown, about 20 minutes. Flip them halfway through.
- While the cauliflower is roasting, cook the sweet potato noodles (swoodles?). I just sautéed mine in a bit of olive oil for a few minutes, but you can certainly boil them if you wish.
- Mix the peanut butter, soy sauce, chili sauce, and red pepper flakes to make the sauce. Thin with water if it’s too thick.
- Toss everything together, top with crushed peanuts and green onions, if using, and serve!
This recipe will serve two and it’s so easy and so good! Start to finish, it’ll take you 25 minutes, max.