Peanut Sauce Adds Flavor and Heartiness to Veggies

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Roasted Cauliflower with Peanut SauceMost everyone like peanut butter. It’s excellent in sandwiches or as spread. But have you ever tried it with vegetables? A good peanut sauce adds seasoning while mellowing the strong flavor of some vegetables.

Peanuts are a legume and in the same plant family as beans. Nutritionally, studies have found that eating peanuts or peanut butter has been associated with a reduced risk of cancer, heart disease and diabetes. They’re also an inexpensive protein and healthy fat source.

This peanut sauce has a nice kick to it with the Sriracha, which is a chili sauce. If you can’t find Japanese noodles, rinse cooked angel hair pasta with cold water and drain well before tossing with roasted sesame oil.

Spring Roll-Inspired Salad with Peanut Sauce

Peanut Sauce Ingredients

  • 1/3 cup peanut butter
  • 1 clove minced garlic
  • 1 tablespoon Sriracha sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons lime juice
  • 2 tablespoons coconut milk
  • 1 tablespoon soy sauce
  • 1/2 cup water

Salad Ingredients

  • 1 ½ cups cooked Soba or Somen noodles (Japanese)
  • Tossed in roasted sesame oil
  • 1 ½ cups lettuce, 1” strips
  • ½ cup basil, thin strips
  • ½ cup cilantro leaves, whole
  • ½ cup mint, thin strips
  • Other veggies you like to add
  • To make sauce, mix ingredients in a saucepan and bring to a boil. Turn heat to low and stir occasionally until desired consistency. Cool before tossing with vegetables and herbs. Mix in noodles and serve. Serves 4

This is one of my favorite ways to eat cauliflower or broccoli:

Roasted Peanut-Curry Cauliflower or Broccoli

  • ½ cup peanut butter (or other favorite nut butter)
  • 1/3 cup olive or vegetable oil
  • 1 ½ tablespoons curry powder
  • Salt to taste
  • 1 head of cauliflower or broccoli

Preheat oven to 425°F. In a small bowl, make the nut sauce by whisking together peanut butter, oil, curry powder and salt. The amount of salt depends on what type of nut butter you use and preference. Cut cauliflower or broccoli into ½” thick pieces and place in a large bowl. Stir in enough sauce to coat. Spray or lightly coat a baking sheet with oil and place coated vegetable in a single layer. Check bottom after 10 minutes of roasting and turn if needed. Taste a piece to determine if you need to cook more for your desired amount of doneness.