Crispy Peanut Cauliflower Bowls (V)

Serves 2


  • 1 head of cauliflower (4 cups florets)
  • ½ cup Thai & True Peanut Sauce
  • ½ cup all purpose flour
  • ½ cup breadcrumbs
  • 1 teaspoon sea salt
  • ¼ teaspoon black pepper
  • Avocado oil cooking spray

For serving

  • 1 cup veggie slaw 
  • ¼ cup cilantro, chopped
  • 1 tablespoon lime juice
  • 1 tablespoon toasted sesame oil
  • Pinch of salt
  • Cooked jasmine rice
  • 1 cup grape or cherry tomatoes, halved

For the drizzling sauce

  • ½ cup Thai & True Peanut Sauce
  • ½ lime, juiced
  • Water, to thin as needed


  1. Preheat your oven to 400F degrees and line a large baking sheet with parchment paper.
  2. Cut the cauliflower into florets; you should get about 4 cups of cauliflower. Set the cauliflower pieces aside in a bowl.
  3. Pour ½ cup Thai & True Peanut Sauce into a second bowl.
  4. In another bowl, combine the flour, breadcrumbs, sea salt, and black pepper. 
  5. Working a few pieces at a time, coat the cauliflower florets in the peanut sauce. Then toss them in the flour/breadcrumb mixture until totally covered. Transfer the prepared cauliflower florets to the baking sheet and arrange them in a single layer. Repeat until you’ve coated all of the cauliflower pieces.