Roasted Cauliflower with Curry Peanut Vinaigrette

prep: 15MIN.
cook: 20MIN.
yield: 5 cups

Ingredients

    1/2 cup Crisco® Pure Olive Oil

    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.

Nutrition

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%.

GIVE THESE A WHIRL

  • Peanut Butter and Naturally Flavored Maple Spread
  • Creamy Peanut Butter
  • Peanut Powder

BITS & BITES

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