Roasted Cauliflower Pad Thai Style
I've been making this recipe all summer and the various people I've shared it with have been asking for my recipe. I'm not the kind of cook who follows or writes down recipes so this is my attempt to give you some guidance.
I did not add rice noodles because I'm trying to keep my carbs low. You can also add cooked egg, though I didn't here. The variations are pretty endless.
Ingredients List
| Amount | Ingredient | Prep |
|---|---|---|
| 1-2 heads | Cauliflower | chopped into bit size pieces |
| 2-3 handfuls | Green Beans | cleaned and trimmed |
| 1 package | Bean Sprouts | rinsed and drained |
| 1/4 C | Oil | |
| 2-3T | Balsamic Vinegar | |
| 1T | Curry Powder | |
| 1T | Other Indian Spices | your choice or double curry powder |
| 1/4t | Onion and Garlic Powder | |
| 1/4t | Salt & Pepper | |
| -- | -- | -- |
| 1/4C | Thai Peanut Sauce | I use San-J, but make your own, or use any sort of satay style sauce |
| 1 | Lime | half juiced, other half cut into pieces to serve |
| 1/2 C | Peanuts | chopped into pieces |
| to taste | Cilantro | chopped |
| to taste | Garlic Chili Sauce |
Clean and chop cauliflower into bite sized pieces. Clean and trim green beans. Pre-heat oven to 425F
Assemble ingredients to season vegetables
Coat cauliflower with oil, vinegar and spices in list through salt and pepper
Spread in a single layer on a greased sheet pan and cook for 15-20 minutes, then remove from oven, stir and replace in oven for an additional 15 minutes or so.
Do the same thing (season & roast) with the green beans, though this may not take as long to cook. You can always use the broiler at the end of cooking if you want the veggies browner.
Saute the bean sprouts until wilted, but not mushy.
Mix the cauliflower, green beans and bean sprouts together in a bowl and stir in peanut sauce, soy sauce and lime juice. (Green beans weren't done when I took this pic)
Top with chopped peanuts, and cilantro and chili sauce (if using)
Enjoy!!! Let me know what you think.
