Peanut Butter Roasted Cauliflower and Carrot Bowl

Dietician Amit Shah


For the Peanut Sauce

  • 1/4 cup peanut butter
  • 1.5 tssp lime juice X
  • 1.5 tssp lime juice
  • 1.5 tssp soy sauce X
  • 1.5 tssp soy sauce
  • 2 tsp maple or sugar
  • 1/2 tsp vinegar
  • 1 tsp hot sauce or sriracha
  • 1/4 inch ginger
  • 1 clove of garlic
  • 1/4 cup water
  • 1 tsp sesame oil
  • Generous pinches of salt and black pepper
  • 1 tbsp flour
  • 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
  • 1/2 tsp (0.5 tsp) garlic powder
  • A pinch of salt
  • 2-3 carrots sliced


  • Baby Spinach, lettuce, Romain, Rocket or kale (All or Any)
  • Crunchy veggies like peppers, cabbage


  • Preheat oven to 225 degrees C. 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 200 degrees C 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.