This dish is a vegetarian take on a cherished classic: satay. Roasted cauliflower perfectly replaces chicken or another animal-based protein and skinnypasta HIGH PROTEIN Spaghetti is a low carb replacement for rice or wheat noodles. The peanut butter sauce is slightly sweet, slightly tangy, and oh so creamy to complement the aromatic noodles. Delicious!
MINUTE PREP TIME
MINUTE COOK TIME
2 - 4
– 250g skinnypasta HIGH PROTEIN Spaghetti
– 1 head cauliflower, washed, cut into 1” florets
– 1/4 cup olive oil
– 1/2 tsp. sea salt
– 6 tbs. peanut butter
– 1 tbs. agave nectar
– 3 tbs. soy sauce, divided
– 3 tsp. hot sauce (or red chili sauce)
– 1 tbs. rice vinegar
– juice of 4 limes, divided
– 1/4 cup coconut milk
– 2 tbs. canola oil
– 4 green onions, thinly sliced
– 2 cloves garlic, minced
– 1 tsp. freshly ground ginger
– 1/2 cup mung bean sprouts
Start by roasting your cauliflower. Pre-heat oven to 375 degrees F and toss cauliflower florets with 1/4 cup olive oil and 1/2 tsp. sea salt. Spread out on a lined baking sheet and bake for about 35-45 minutes, until caramelized on the outside and tender inside. Remove from heat and skewer when done.
While cauliflower is cooking make your peanut butter satay sauce by whisking together all at once your peanut butter, agave nectar, 2 tbs. soy sauce, hot sauce, rice vinegar, and juice of 3 limes. You can add coconut milk to reach desired creaminess depending upon the creaminess of the peanut butter you use. Taste for salt and spiciness, and add more salt and/or hot sauce as needed.
Once cauliflower is almost roasted, prepare your pasta sauce and pasta. First bring water to a boil that you will cook your skinnypasta in. In the meantime, prepare your sauce by cooking your aromatics by heating 2 tbs. canola oil in a large wok or sauté pan over medium heat. Add scallions, sauté 2 minutes, and stir occasionally. Next add ginger and garlic, sautéing for another minute. Lastly add mung bean sprouts, 1 tbs. soy sauce, and juice of 1 lime. Sauté for another minute, stirring as you go, and then reduce to low heat.
By this time your water should be boiling and you can add your skinnypasta spaghetti, cook for 1 minute and check for doneness. Remove with tongs and add to your sauce, thoroughly coating each noodle. To serve, skewer the roasted cauliflower and top with the peanut sauce, leaving the extra on the side to dip. Serve the aromatic skinnypasta spaghetti on the side and top with extra hot sauce if you’d like. You can sprinkle the cauliflower skewers with shaved coconut for something beautiful and delicious too!
– This dish is vegetarian and does contain eggs, soy, wheat, and nuts.
– For peanut allergies, use unsweetened, creamy sunflower seed butter, soy nut butter, or roasted pea butter instead as a direct substitute.
– For a gluten-free vegan version use a skinnypasta SUPERFOOD TEFF pasta variety instead.
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