You know what’s really good at True Food Kitchen? Well, everything, but I can’t ever get the charred cauliflower out of my head. Ever since the first time I tried it, I’ve been enamored with this darkly roasted, mysterious dish. Teetering on the edge of burnt but never quite crossing that line, it’s nutty, spicy, crunchy, herbaceous, salty, bold, and VERY sassy. It’s what all cruciferous vegetables aspire to be when they grow up.
You know what’s not so great at True Food Kitchen? Well, at least in downtown Austin, the parking. I have parking PTSD from that whole area; I would genuinely rather walk the 10 miles there and back than negotiate those streets. It’s an infuriating case of “so close, but still so far.”
In any event, it’s just another good reason to stay home, save money, and do it yourself, right?! Hell-bent on satisfying that craving with what was already on hand in the pantry, the results were bound to be different, but equally delicious in an entirely unique way.
Being thrifty and lazy, I’ve made all sorts of egregious substitutions. Peanut butter instead of tahini, sriracha instead of harissa, dried cranberries instead of dates. Is it even the same dish, at the end of the day? Nope, not at all. But is it delicious? Oh yes, hell yes. I’m calling that a success.
- 1 Pound Cauliflower Florets*
- 1 Tablespoon Olive Oil
- 2 Tablespoons Creamy Peanut Butter
- 1 Tablespoon Lemon Juice
- 1/2 - 1 Tablespoons Sriracha
- 2 Tablespoons Vegetable Stock
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Ground Cumin
- 1/4 Teaspoon Smoked Paprika
- 1/4 Teaspoon Salt
- 1/4 Cup Dried Cranberries
- 1/4 Cup Toasted Almonds, Roughly Chopped
- 2 Tablespoons Fresh Parsley, Finely Minced
- 2 Tablespoons Fresh Dill, Finely Minced
- Preheat your oven to 425 degrees and line baking sheet with parchment paper or a silicone baking mat; set aside.
- Place the cauliflower florets in a medium bowl and toss with the olive oil, to coat. Transfer it to your prepared baking sheet, spreading it out into an even layer. Place in the top half of your oven and roast for 25 - 30 minutes, stirring halfway through, until the edges of the cauliflower are blackened.
- Meanwhile, to make the sauce, whisk together the peanut butter, lemon juice, 1/2 tablespoon sriracha, vegetable stock, garlic powder, cumin, smoked paprika, and salt. Stir vigorously until smooth, adding more sriracha to taste, if desired.
- Once the cauliflower is charred all over, transfer it to a medium bowl. Toss with the peanut sauce, cranberries, and almonds. Top with parsley and dill and serve immediately, while hot.
*I used a bag of frozen rainbow cauliflower from Trader Joe's, fully thawed before roasting.
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Amount Per Serving: Calories: 259Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 478mgCarbohydrates: 25gFiber: 6gSugar: 15gProtein: 8g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.