[sponsored post] This peanut chili crisp cauliflower is a side dish that’s worthy of being the star of the dinner table. One of the “secrets” to its deliciousness is using Naked PB, a one-ingredient powdered peanut butter by Naked Nutrition, in a super flavorful and creamy sauce that you’ll generously drizzle over the caramelized florets. As a bonus, it adds plant-based protein.
A Star, Not a Side Thought
One of my pet peeves when I order a side dish at a restaurant is when it tastes and looks like it was an afterthought. So, I wanted to make sure you’ll find this recipe to be anything but, with rich savory flavor, a hint of sweetness, contrasting textures and colors, and a wonderfully fragrant aroma.
Getting Saucy
Though it seems fancy-ish, it’s simple to fix. Just roast up cauliflower florets. Buy the veggie already cut into florets if you want to save time. And while the cauliflower is roasting, make the delicious sauce by whisking together Naked PB powder, green tea, lime juice, tamari, agave nectar, ginger, and garlic, and simmering it for just a minute or two.
That’s about it! Drizzle, garnish (that’s where chili crisp makes its debut!), and enjoy!
This peanut chili crisp cauliflower is a side dish that’s worthy of being the star of the dinner table. One of the “secrets” to its deliciousness is using Naked PB, a one-ingredient powdered peanut butter by Naked Nutrition, in a super flavorful and creamy sauce that you’ll generously drizzle over the caramelized florets. As a bonus, it adds plant-based protein.
Heat the oven to 450°F (230°C). Line a large, rimmed baking sheet with parchment.
In a large mixing bowl, toss the cauliflower with avocado oil and salt. Spread in a single layer on the baking sheet and roast until well caramelized, about 25 to 28 minutes.
Transfer the roasted cauliflower to a serving platter. Drizzle generously with desired amount of the warm peanut-ginger sauce. Then sprinkle with the chili crisp, peanuts, lime zest, and cilantro. Serve.
Notes
For an optional serving style, transfer the just-roasted cauliflower to a large bowl; add the peanut sauce; and toss to coat. Return the cauliflower to the sheet pan and roast until the sauce is steamy hot, about 3 minutes.
If you don’t use all of the peanut-ginger sauce on the cauliflower, enjoy it over other parts of your meal.
While the cauliflower is roasting, make the delicious sauce by whisking together Naked PB Powder, green tea, lime juice, tamari, agave nectar, ginger, and garlic, and simmering it for just a minute or two.
Ingredients
UnitsScale
1/4cupNaked PB Powder (2 scoops/24 grams)
1/4cupstrong brewed green tea, such as jasmine green tea
Bring all ingredients to a simmer over medium heat while whisking constantly until steamy and desired thickened saucy consistency, about 1 to 2 minutes. Serve while warm.
Notes
If the sauce thickens up too much during simmering, whisk in more tea (or water) by the teaspoonful.
Get Recipe Ingredients
.