Roasted Cauliflower with Curry Peanut Vinaigrette

Roasted Cauliflower with Curry Peanut Vinaigrette

  • Prep Time: 15 min
  • Cook Time: 20 min
  • Yield: 5 cups
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INGREDIENTS:

  • 1/2 cup Crisco® Pure Olive Oil, divided
  • 2 teaspoons minced garlic
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 1 medium head cauliflower, cut into bite-sized florets (5 to 6 cups)
  • CURRY PEANUT VINAIGRETTE
  • 1/4 cup Jif® Extra Crunchy Peanut Butter
  • 2 tablespoons seasoned rice vinegar
  • 2 teaspoons curry powder
  • 2 teaspoons honey
  • 1/2 teaspoon crushed red pepper flakes

DIRECTIONS:

  1. HEAT oven to 425°F. Line 15 x 10-inch baking pan with foil. Combine 1/4 cup oil, garlic, 1/4 teaspoon salt and pepper in large bowl. Add cauliflower; toss to coat evenly. Spread cauliflower in a single layer in prepared baking pan. Bake 15 to 20 minutes or just until tender.
  2. COMBINE peanut butter, rice vinegar, curry powder, honey, red pepper flakes and remaining 1/4 cup oil and 1/4 teaspoon salt in a large serving bowl. Whisk until smooth.
  3. ADD warm cauliflower to peanut vinaigrette; toss to coat. Serve immediately.

NUTRITIONAL INFORMATION PER SERVING:

Serving Size (1/6 of recipe), Calories 260 (Calories from Fat 210), Total Fat 24g (Saturated Fat 3.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 260mg, Total Carbohydrate 10g (Dietary Fiber 3g, Sugars 5g), Protein 4g; Percent Daily Value*: Vitamin A 2%, Vitamin C 70%, Calcium 2%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.


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