Peanut Butter Cauliflower Bowl with Roasted Carrots. Cauliflower tossed in peanut butter sauce and roasted, carrots tossed in hot sauce and roasted. Vegan Recipe, Gluten-free option. Jump to Recipe
You know whats better than a peanut sauce veggie stir fry or peanut sauce drizzled on a bowl? Peanut Sauce baked on Cauliflower! The PB sauce gets Concentrated on baking and you get all the amazing flavor and then more. Add the cauliflower or other veggies to a bowl with greens and roasted carrots and some more peanut sauce to dress. Damn. So good. Try it!
This bowl comes together very quickly. Blend up the peanut butter sauce (use sunbutter for nut-free), add a tbsp or so flour to thicken, dip cauliflower in the sauce and bake. Add to salad bowl, wraps, or serve with grains or spiced chickpeas. Easy, Delicious, Satisfying, and fun.
If you make the recipe, do tag me on social media or comment and rate below. Lots of Delicious options in the Peanut Butter and Coconut Chapter in my second book! (Nut-free options for most recipes.)
More PB sauce recipes
- Sweet Potato Peanut Butter Curry. GF
- 1 pot Peanut Butter Noodles and Veggies GF
- Chickpeas and Turmeric Peanut Butter Sauce GF
- Peanut Sauce Fried Rice. GF
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Peanut Butter Roasted Cauliflower and Carrot Salad Bowl
Ingredients
For the Peanut Sauce:
- ½ cup (129 g) peanut butter , use sunbutter to make it nutfree
- 1.5 tbsp lime juice
- 1.5 tbsp soy sauce , use tamari to make gluten-free
- 2 tbsp maple or sugar
- 1 tsp vinegar
- 2 tsp hot sauce or sriracha or sambal oelek , to taste
- 1 inch ginger
- 1 clove of garlic
- ¼ cup (62.5 ml) water
- 1 tsp sesame oil
- generous pinches of salt and black pepper , and ¼ tsp pepper flakes (optional)
- 1 to 3 tbsp (2 to 3 tbsp) flour , use rice flour for gluten-free
- 1 small or half a head medium cauliflower chopped into small florets
For the Carrots:
- 2 tsp sesame oil
- 1 tsp hot sauce or sriracha
- ½ tsp (0.5 tsp) garlic powder
- a pinch of salt
- 4 or 5 carrots sliced
Bowl:
- Greens, lettuce, or kale
- crunchy veggies like peppers, cabbage
Instructions
- Preheat oven to 425 degrees F. Line a large baking sheet with parchment.
- Blend everything under peanut sauce. Taste and adjust flavor. Keep a quarter of the sauce for drizzling, transfer the rest to a large bowl. Add flour to the bowl to thicken the sauce so that it sticks to the veggies during baking.
- Take cauliflower florets one at a time, dip in peanut sauce and place floret on the lined baking sheet. Tap to remove excess sauce before placing. Some sauce might be left in the bowl, use as dressing later.
- Toss carrots with the ingredients under carrots and mix in. Spread on the sheet.
- Bake for 15 minutes, then reduce temperature to 400 degrees F and bake for another 10 to 15 minutes or until cauliflower is tender
- Prepare the bowls with lettuce or greens of choice. Add some bell pepper and apple or pear. Add the cauliflower and carrots, dress generously with the peanut butter sauce, some pepper flakes and scallions or basil. Serve with cooked grains like quinoa/rice, or spiced chickpeas for a hearty meal.
Video
Notes
Nutrition
Linda
It’s so delicious!! And so easy to make. Will be eating this frequently
Vegan Richa Support
Yay!
Robin
Finally made this after saving the recipe a while ago. It will be in regular rotation. So good!
Vegan Richa Support
Yay! Thanks for taking the time to comment.
Diana Gumas
I made this yesterday and everyone loved it. It was easy to make and is super flavorful. I liked that I didn’t have to make a trip to the store buy anything special to make the recipe – we already had everything we needed in the pantry or refrigerator. Thank you for designing recipes that are easy to follow and that have reliable results.
Vegan Richa Support
So glad you liked it!
Kelly Smith
This was delicious! Thanks for a great recipe
Melany
This is definitely a 10! Amazing flavor!!
Vegan Richa Support
So sweet of you.
Paige
Hi! Can I use frozen California Blend veggies for this recipe?
Vegan Richa Support
I don’t see whhy not
Katie
This was so good! I’ve had it saved for a while and couldn’t get over how easy and delicious it was! Thank you😍
Richa
Yay
Pat
The sauce and the carrots were fantastic but the cauliflower was mush. Disappointed. Is it possible that the cauliflower was baked too long?
The carrots came out perfectly. I think i will make carrots like this as my routine now. The peanut sauce was great thinned out for salad dressing. Nice to have a good peanut sauce recipe.
Richa
Check earlier. Maybe your oven heats up more. If you used frozen cauliflower, that cooks much quicker. Check at 20 mins and decide if you want to bake longer. You can put the cauliflower on a diff sheet so you can take them out earlier if the carrots aren’t done yet
Pat
I just made the sauce tonight, prepping for cooking tomorrow. I have not yet added the flour. The peanut sauce is quite thick. For example, I put it in a jar and if I turned it upside down, it would not immediately pour out. I’m wondering, since it is that thick already, do you think I need to add the flour? Or is the flour’s purpose for doing something other than making the sauce thick? Hope you can get back to me soon.
Thanks!
Richa
There’s all that water that will be in the dish as well so he’s you need the additional flour
Pat
Do you mean the water inside the cauliflower as it bakes? That as it bakes, the cauliflower will exude water and during the baking, the peanut sauce will drip off the cauliflower? Trying to see where the water you mentioned is coming from. I added the recommended amount of water to the sauce and like I said before, if you turn the jar upside down, it won’t pour out. I’m going to need a spoon to get it out of the jar.
Thanks again
Richa
Oops sorry i thought this was the peanut noodles. There isn’t any lore water. You can omit the flour. Warm the sauce as peanut butter can stiffen when cool . Then marinade and bake
Pat
Thanks
Michelle
Really enjoyed this with steamed rice and kale sautéed with garlic and ginger. Another winner from my favorite internet chef!
Vegan Richa Support
healthy & yummy, awwwww your fav =)
Les
One of my fave Vegan Richa recipes. Great with black rice!
Vegan Richa Support
ooooooo, nice side dish
Loretta
OMG!! I just made this, served on a bed of salad greens, tomatoes, red bell pepper, cucumber, cilantro and spring onions. Absolutely mind blowing!
Vegan Richa Support
fresh herbs make all the differnce, right?
Linda Watts
This was delicious! Followed recipe exactly and served on quinoa and salad greens. Roasted sriracha chickpeas the same time as cauliflower and carrots to add protein. Toppings were sliced cucumber, green onion stems and chopped peanuts.
Vegan Richa Support
yum!
Red Arrow Surpus Jodie Stauffer
This has become our favorite recipe! So hearty and delicious!
Vegan Richa Support
yay!
Shae
This recipe is delicious. I added onion powder and paprika to the carrots and baked okra along with it. Super easy and tasty! Thank you!
Vegan Richa Support
Hooray Shae!
Pam Wright
I’ve made this recipe twice and its a winner. No cooking, no oil apart from what is in the peanut butter and so quick with no cooking. The roasted cauli is delicious however tonight I just blanched the cauli in some turmeric water and added to a salad, using the peanut sauce as a dressing. Everyone loves it! Thanks for simplicity that tastes great.
Vegan Richa Support
turmeric water – I like that idea
Celeste Willat
I can’t do a lot of heat. I used very little sriracha in the peanut sauce and it was perfect. Used a little too much on the carrots and I had trouble eating them even though they were really tasty. We put it over rice noodles and added chopped red pepper and cilantro. Next time would enjoy some tofu too. Easy and satisfying.
Richa
Awesome
Melissa
I don’t know how I missed this recipe until now. The savory cauliflower with the sweet/spicy carrots were an amazing duo in the bowl. I chose to make some add’l sauce and use that on some rice noodles as a base instead of a salad for a more substantial dinner. I added some shredded veggies to the noodles as well. This recipe will be on regular rotation, it was a hit.
Richa
Awesome
Virginia
I made this once before and it was so delicious! But coating the cauliflower one at a time was pretty time-consuming. I want to make it again tonight and was wondering if i can put all the cauliflower in a bowl with the sauce and remove them with a slotted spoon. Have you tried that and is there some reason you would not recommend that method? thanks!
Vegan Richa Support
That method would work as well or if you used a colander/sieve/strainer.
Melissa
I put all my cauliflower florets in a big bowl, tossed lightly with some rice flour, then tossed with just enough sauce to coat, then spread on parchment, very quick, worked well for me.
Rebecca
This is delicious! The flavors of the peanut sauce are fantastic. I had spinach, bok choy, peppers, rice, apples in my bowl. I added some chick peas leftover from another night. Very filling and flavorful.
My prep time was much longer. Between cutting veggies and prepping the sauce this process took me about 20 minutes. Maybe it will be easier once I know the recipe, or I could make and store the sauce earlier so it doesn’t take so long during the dinner hour.
How would you store the peanut sauce? We had plenty left over. I’m wondering if I could freeze it or if it would break down. Thanks!
Richa
upto 4 days refrigerated. i think it will freeze well
melanie price
Made this tonight. Delishessness!!!!! I tossed my cauliflower with garbanzo flour before adding the sauce. I only made one substitution, I used chilli powder in place of sriracha. It was so good that it was hard not to eat the entire recipe. This is a Keeper. Thanks for the recipe. 🙂
DeShield
So good! Loved the flavor of the cauliflower with the peanut sauce/dressing. I added sliced red pepper, cabbage, crushed peanuts and scallions for texture. Will definitely make again.
Richa
aweesome
Laura
I cannot eat hot foods, is there an alternative for the carrots which isn’t hot?
Richa
just omit the hot sauces
Jo-Anne
Hi,
Could I use frozen cauliflower?
😊
Richa
sure
Jo
Ok. Sounds good. I’m going to try it. Thank you!
serinny
Is there any other substitute flour I can use to – i have almond flour, chickpea or coconut. I want to make this today….
Richa
almond flour will work. or just add more peanutbutter for a thick mix
Heather
Made this tonight and was delicious. My bowl was made up of rice, stir fry veg (tenderstem broccoli, peppers and kale) then the roasted peanut cauli and the carrots with more sauce drizzled over. I didn’t need any flour to thicken it up- not sure if it’s maybe the peanut butter I’m using. Will definitely use this recipe again.
Richa
awesome! yes brands differ in consistency
Heather
Wondering if you could warm over rice ? Has anyone tried it ?
Richa
sure, serve with thinned out peanut sauce
Zach
WOW what a delicious sauce. I don’t think I can go back to store bought dressing, can’t wait to whip it up again.
Richa
awesome!
Sue
Hi Richa. This recipe is quick and delicious. Thanks for another keeper.
Richa
Thank you sue!
Caroline Statkus
Could this possibly be adapted for the air fryer?
Richa
Possibly. I havent tried it, but i dont see why it wont work
RS
1. Can the carrots also be cooked in the same peanut sauce that is used for the cauliflower?
2. For lining baking sheets, what works better for you- aluminum foil or parchment paper?
Richa
Yes.
Parchment paper works best as nothing sticks to it. Aluminium foil is not nonstick and makes a mess.
Tiffany
Just made this for dinner and it was AMAZING! I didn’t even save any of the peanut sauce to use as a dressing because I wanted to use all the sauce to finish off my head of cauliflower, and it was still awesome. I just threw the freshly cooked cauliflower and carrots in with the lettuce and mixed it up. Will definitely be adding this to my regular rotation of meals. Thanks so much for this recipe!
Richa
awesome!
Maneesha
This is a great recipe! I made this, and my husband and I loved it!! Perfect one-bowl meal! Thank you, Richa! I love your blog and cookbook!!
Richa
Awesome! So glad you loved it!
Steave Johnson
Wow great vegan meal, easy and quick. 20% protein in it which is great.
Kimberly
I made this last night and it was deeeee-licious! I used all the sauce as coating for the cauliflower as I had a large cauliflower that was in a ‘use it or lose it’ state and added some pressed tofu. Served with romaine and brown rice. Will make again. Thanks for the recipe!
Richa
Awesome!!
Jade
Loved it!
Didn’t have a lime and sauce was still great.
Field greens and spinach for base, broccoli, cucumber, and sesame sticks for toppings. Would add a little fresh orange next time.
So great -thank you!
Jo
AMAZING dish!! we loved it!
Beth W
Made this last weekend, also coated some tofu and baked it along with the rest; delicious with brown rice, very warming!
Richa
Awesome!
Mariela Lunshof
Wow, this was really good! Made it yesterday. I thought it wouldn’t be filling enough for the four of us, but it absolutely was. I am sure going to make this one again.
Richa
Awesome! you can pair it with some whole grains for a heavier meal.
tracy
Made this for dinner and it was so delicious! The peanut sauce is fabulous and it coated the cauliflower well without adding any flour (I forgot to put it in) Thanks for this recipe, your cookbooks and your video posts. I’m pretty new to cooking and it all helps
Richa
Awesome!
Flowersngifts24x7
Impressive！nice, very interesting , good job and thanks for sharing such a good blog.
Jeanie
Hi Vegan, this looks like a recipe I’m going to love! Question – does the remaining sauce need to be cooked due to the addition of flour or do you only add flour to the part for dipping the veggies in before baking them?
Richa
yes the flour gets added tot he sauce which is used for the cauliflower. If you have some of that remaining, you can cook it on the stove top to bring to a boil and use it.