Thai Peanut Whole Roasted Cauliflower
Introduction
The Thai Peanut Whole Roasted Cauliflower is a show-stopping plant-based dish bursting with bold Southeast Asian flavors.
A whole head of cauliflower is marinated in a rich Thai peanut sauce — infused with coconut milk, garlic, ginger, lime, and soy — then oven-roasted to golden perfection.
It’s nutty, slightly spicy, and incredibly satisfying. Whether served as a main course, side dish, or vegan centerpiece, this recipe brings restaurant-quality taste to your home table.
Prep Time: 15 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Ingredients
For the Cauliflower:
1 large head of cauliflower, leaves removed, stem trimmed
2 tbsp olive oil or coconut oil
¼ tsp salt
¼ tsp black pepper
For the Thai Peanut Marinade:
½ cup natural peanut butter (creamy or crunchy)
¼ cup coconut milk (or water for lighter version)
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp lime juice (freshly squeezed)
1 tbsp rice vinegar
1 tbsp maple syrup or honey
2 cloves garlic, minced
1 tsp fresh ginger, grated
½–1 tsp Sriracha or chili paste (adjust to taste)
2 tbsp warm water (to thin the sauce if needed)
For Garnish:
2 tbsp chopped roasted peanuts
1 tbsp fresh cilantro, chopped
1 lime, cut into wedges
Optional: sliced green onions, sesame seeds, or a drizzle of extra peanut sauce
Instructions
Preheat Oven:
Set your oven to 400°F (200°C). Line a baking tray with parchment paper.
Prepare the Cauliflower:
Rinse and pat dry the whole cauliflower. Trim the stem so it sits flat but stays intact. Brush lightly with olive oil, salt, and pepper.
Make the Thai Peanut Marinade:
In a bowl, whisk together peanut butter, coconut milk, soy sauce, lime juice, rice vinegar, maple syrup, garlic, ginger, and Sriracha. Add warm water to achieve a thick, pourable consistency.
Coat the Cauliflower:
Place the cauliflower on the prepared tray. Brush or spoon the peanut sauce generously over the entire surface, ensuring all crevices are covered. Reserve 2 tablespoons of sauce for serving.
Roast:
Roast uncovered for 45–60 minutes, depending on size, until the cauliflower is fork-tender and golden brown on the edges.
(Tip: Cover loosely with foil if the top darkens too quickly.)
Serve:
Transfer to a platter, drizzle with reserved sauce, and top with chopped peanuts, cilantro, and lime wedges.
Serve warm with steamed jasmine rice, quinoa, or stir-fried veggies.
Tips for Perfect Thai Peanut Cauliflower
Steam Before Roasting (Optional):
For a softer interior, steam the cauliflower for 5–6 minutes before adding sauce and roasting.
Adjust Spice Level:
For a milder flavor, reduce Sriracha. For more heat, add crushed red chili flakes or Thai chili oil.
Crispy Exterior:
Broil for the last 3 minutes to caramelize the peanut sauce.
Nut-Free Option:
Substitute peanut butter with sunflower seed butter or tahini.
Storage:
Leftovers keep well for up to 3 days in the fridge. Reheat in the oven to maintain crispness.
Q&A Section
Q1: Can I make this recipe oil-free?
A: Yes! Skip the olive oil and use a splash of vegetable broth instead. The peanut butter and coconut milk will still keep it moist.
Q2: How do I know when the cauliflower is cooked through?
A: Insert a knife into the center — it should glide in easily with a bit of resistance.
Q3: Can I use frozen cauliflower?
A: Whole frozen cauliflower isn’t ideal; it becomes mushy when roasted. Use fresh for best results.
Q4: Can I make it ahead of time?
A: You can prepare and marinate the cauliflower up to 1 day in advance. Keep covered in the fridge, then roast before serving.
Q5: What can I serve it with?
A: Pair with:
- Steamed jasmine or coconut rice
- Thai cucumber salad
- Stir-fried green beans or broccoli
- Warm pita or naan for dipping
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 265 kcal |
| Protein | 9 g |
| Carbohydrates | 18 g |
| Fat | 18 g |
| Saturated Fat | 4 g |
| Fiber | 6 g |
| Sugar | 7 g |
| Sodium | 380 mg |
| Potassium | 650 mg |
| Vitamin C | 80% DV |
| Iron | 10% DV |
| Calcium | 6% DV |
Final Thoughts
The Thai Peanut Whole Roasted Cauliflower is not just visually stunning — it’s an explosion of taste and texture. The creamy, nutty sauce caramelizes beautifully as it roasts, creating a crisp golden crust over the tender florets inside.
This dish is vegan, gluten-free, and packed with nutrients, making it perfect for both weeknight meals and dinner parties. One bite, and you’ll fall in love with its sweet, spicy, tangy charm — truly a star of the Mediterranean-Asian fusion world!