Thai Peanut Kabocha & Cauliflower

  • U Serves 2 People
  • P Prep: 00:10
  • P Cook: 00:25
Thai Peanut Kabocha & Cauliflower

Nutritional Facts

per 1 serving size (Recipe makes 2 servings)

Amount Per Serving

Calories 95

Calories from Fat 13

% Daily Values*

Total Fat 1.45


Saturated Fat 0.20


Polyunsaturated Fat 0.16

Monounsaturated Fat 0.01

Cholesterol 0.00


Sodium 292.38


Potassium 470.38

Total Carbohydrate 14.43


Dietary Fiber 4.06


Sugars 6.75

Protein 6.95

Vitamin A 6.63%

Vitamin C 78.63%

Calcium 7.75%

Iron 3.88%

* Nutritional Values are estimated and may vary

³ Description

The spicy peanut sauce in this recipe is perfect with the sweeter kabocha squash!

² Ingredients


q Directions

2 T peanut flour* (or peanut butter)
2 T unsweetened almond milk (or other liquid)
1 T rice vinegar
2-3 close of garlic, pressed
Red pepper flakes, to taste
Pinch of cinnamon
1 C kabocha squash, cubed
1 C cauliflower florets

Preheat oven to 400 degrees. Line a baking sheet with foil.
In a small bowl, mix together first 5 ingredients.
Place cubed kabocha and cauliflower on baking sheet. Pour peanut mixture over the veggies and toss to coat.
Place in oven and bake for 20-30 min, stirring once half way through.
Makes 2 servings.
*I order my peanut flour from iHerb. Use discount code USO924 for $5-10 off your order!

Recipe Provided by @sprint2thetable

U More Recipes By @sprint2thetable:

Pumpkin Almond Protein Batter Kabocha Apple Breakfast Bowl Plantain Zucchini Protein Muffins S’More Poutine