Roasted Cauliflower with Creamy Peanut Sauce
- 2 large heads cauliflower
- 1 clove garlic, diced
- 1 Tbsp. diced fresh ginger (about 1 inch, peeled)
- 6 Tbsp. creamy peanut butter
- 1 Tbsp. reduced-sodium soy sauce
- 1 tsp. red curry paste
- 1/2 cup Hood® Light Sour Cream
- 3 Tbsp. fresh lime juice (about 1/2 lime)
- Fresh cilantro for garnish, if desired
Preheat oven to 400°F. Spray two large rimmed baking sheets with cooking spray.
Remove the leaves from the cauliflower and slice each head into 1-inch thick slabs. Place the slabs and other cauliflower pieces that broke off during cutting on the baking sheets. Brush cauliflower with olive oil. Roast cauliflower for 20 to 25 minutes, or until fork-tender and golden brown around the edges.
To make the peanut sauce, combine the garlic, ginger, peanut butter, soy sauce, red curry paste, cream, and lime juice in a small food processor or blender. Blend on high speed until smooth, about 1 minute.
To serve, drizzle the peanut sauce over the warm cauliflower. Garnish with chopped cilantro, if desired. Serve any extra sauce on the side or enjoy with cooked chicken or beef.
Per Serving: Calories: 246, Carbohydrate: 19 grams, Protein: 10 grams, Fiber: 7 grams, Fat: 17 grams, Saturated fat: 4 grams, Cholesterol: 12 milligrams, Sodium: 252 milligrams, Calcium: 91 milligrams.