Thai Roasted Cauliflower with Spicy Peanut Dipping Sauce

Yield: 8 servings as an appetizer
Tender chunks of roasted cauliflower with delicious thai flavors and a spicy dipping sauce. This easy low carb appetizer will keep you coming back for more.
Dipping Sauce:
1/2 cup warm water
1/4 cup peanut butter
1 tbsp apple cider vinegar
2 tsp coconut aminos or soy sauce
1 tsp fish sauce (Red Boat is sugar-free)
1 clove garlic, chopped
1/2 tsp red pepper flakes
1/2 tsp ground ginger
Roasted Cauliflower:
1 tsp coriander
1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp ginger
1/4 tsp cayenne
1 large head cauliflower, cut into small florets
1/4 cup melted coconut oil
2 tsp fish sauce
Lime wedges for garnish
Dipping Sauce:
Combine water, peanut butter, vinegar, aminos or soy sauce, fish sauce, garlic, pepper flakes and ginger in a blender. Blend until smooth.
Roasted Cauliflower:
Preheat oven to 400F.
In a small bowl, combine coriander, cumin, garlic powder, ginger, and cayenne. Set aside.
In a large bowl, toss cauliflower florets with coconut oil and fish sauce. Add spice mixture and toss to coat.
Spread cauliflower in a single layer on a large baking sheet and roast 15 to 20 minutes, or until tender and beginning to brown.
Serve with lime wedges and peanut dipping sauce on the side.
Serves 8. Each serving has 4.33 g of carbs and 1.37 g of fiber. Total NET CARBS = 2.96 g.
Food energy: 123kcal Polyunsaturated fatty acids: 1.32g Total fat: 11.06g Calories from fat: 99 Cholesterol: — Carbohydrate: 4.33g Total dietary fiber: 1.37g Protein: 3.05g


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