Tangy Cauliflower With Peanut Sauce Recipes
TANGY CAULIFLOWER WITH PEANUT SAUCE
This is such a refreshing way to use cauliflower. I can eat the whole thing by myself...and sometimes I do. This is also nice with some chopped nuts sprinkled on top. UPDATE: On 01/14/08 I made this the way Rita describes....cooking it all together but upping the apple juice with 2 more tbsp It worked well and cuts out a step. Thanks Rita, for a lovely idea!
Provided by Happy Harry 2
Categories Cauliflower
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Over medium-high heat, cook cauliflower in small amount of water until just fork-tender. Drain & set aside.
- Combine rest of ingredients in small saucepan & bring to a low simmer.
- Continue to cook, stirring occasionally, until mixture thickens enough to adhere to back of spoon.
- Toss sauce and cauliflower together & serve warm or at room temperature.
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- Whisk the peanut butter, garlic, ginger, soy sauce, vinegar, sriracha, sugar, and 2 tablespoons oil until combined. If the sauce is too thick, add hot water - 1 tablespoon at a time. (You can make the sauce while the cauliflower cooks.)
- Preheat a large, non-stick sauté pan on medium-high heat. Add 1 tablespoon sesame oil and swirl to coat the pan. Add the cauliflower (in batches if needed). Cook 5 -7 minutes allowing the florets to brown slightly. Reduce heat to medium. Add red pepper slices. Cook just until tender, about 3 minutes.
- Add peanut sauce (reserving a ¼ cup for extra dipping). Stir until heated through and the vegetables are well coated.
- Remove pan from the heat. Sprinkle with chopped peanuts and optional garnishes. Serve warm.
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- Preheat your oven to 400 degrees, and line a baking sheet with parchment paper. Carefully, slice the head of cauliflower into 1/2 – 3/4 inch pieces.
- To make the Thai Peanut Sauce, combine all of the remaining ingredients in a food processor or high powered blender and process until smooth.
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