Bang Bang Cauliflower

Bang Bang Cauliflower

I came across this image on Buzzfeed and thought it was too perfect not to share. I think it sums up the way a lot of us feel about cauliflower:

And if I’m being honest, that’s how I used to feel too... before I discovered the endless delicious ways to disguise cauliflower as other foods.

I mean just look at the endless examples of cauliflower recipes that are popular today: buffalo cauliflower, cauliflower rice, cauliflower pizza crust (still wrapping my head around that one), cauliflower mashed potatoes and now, Bang Bang Cauliflower. 

While cauliflower has become a seriously trendy vegetable over the past few years, I’m here to say that out of any cauliflower recipe that I’ve ever made, this has gotta be my absolute favorite. 

Wanna know the secret? It’s in the sauce. 

A creamy combination of peanut butter, sesame oil, sriracha sauce, soy sauce and ground ginger brings this entire dish together. Garnish with some sesame seeds and chopped scallions and you have yourself a restaurant caliber side, dinner or snack!

Bang Bang Cauliflower

BANG BANG CAULIFLOWER

4 Servings
Time: 45 minutes

Ingredients
1 head cauliflower, washed and chopped into florets
1 tbs olive oil
1/4 cup creamy peanut butter at room temperature
2 tablespoons sesame oil
1 tablespoon soy sauce
3 tablespoons filtered water
1 tablespoons of sriracha
1/2 teaspoon ground ginger

*Note: Almond butter can be used to replace peanut butter in this recipe
*Note: Free free to use salt free peanut butter if you wish to lower the sodium levels

Optional Toppings
Sesame seeds
Sliced scallions

Directions
1. Preheat oven to 425 degrees F.

2. Place chopped cauliflower on parchment-lined baking sheet. Drizzle one tablespoon of olive oil evenly over the cauliflower and mix to combine. Place in oven for 15 minutes and prepare the sauce as the cauliflower bakes. 

3. In a small pot combine the creamy peanut butter, sesame oil, soy sauce, filtered water, sriracha and ground ginger and bring to a boil. Once bubbling, lower to simmer and allow the sauce to thicken for 2-3 minutes on low heat. 

4. Remove the baking sheet from the oven and drizzle the sauce evenly over the cauliflower. Place the baking sheet back in the oven for 15 minutes or until cauliflower is slightly browned. 

5. Optional: Sprinkle with sesame seeds and chopped scallions. Serve warm. 

Nutritional Info (per serving)
200 calories, 15g fat, 492mg sodium, 12g carbs, 5g fiber, 6g sugar, 7g protein