After making cauliflower soup with porcini mushrooms and parmesan, I had a leftover half of a cauliflower head and was looking for an entirely different way to prepare it so I wouldn't feel like I was on cauliflower overload. My recent craving for a peanut dish led to the birth of what you see here, which is a cinch to make and comes together extremely quickly. It only requires 5 ingredients, thereby completing its blissful ease.
I used coconut milk, but I imagine coconu water would taste great also and would certainly be lighter. You may just need to let the sauce simmer and reduce a little longer. Serve over some sticky white rice or steamed vegetables such as green beans and carrots. However you eat it, I hope you enjoy!
Cauliflower in a Spicy Peanut Sauce - serves 1
1/2-head of cauliflower
1/2-cup coconut milk
1 garlic clove, minced
1 tablespoon peanut butter
1 pinch cayenne pepper/red pepper flakes
1. Bring a pot of water to a boil; cook the cauliflower until tender, about 20 minutes.
2. Meanwhile, heat the remaining ingredients along with a pinch of salt and pepper in a skillet over medium-high heat. Cook until just starting to boil and ingredients are fully combined, about 5-7 minutes.
3. Once cauliflower is ready, drain and add to skillet with sauce; toss to combine and serve, spooning over any remaining sauce.
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