Thai Peanut Kabocha & Cauliflower

³ Description

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

² Ingredients

•  1/2 serving (serving = 1/4 cup) Trader Joe's Peanut Flour Defatted
•  0.125 serving (serving = 1 cup) Blue Diamond Almond Breeze Unsweetened Vanilla Milk
•  1 serving (serving = 1 tbsp) Marukan Rice Vinegar
•  3 cloves Garlic
•  1 serving (serving = 1 tsp) McCormick Crushed Red Pepper Flakes
•  1/4 tsp Cinnamon
•  3 serving (serving = 5 oz) Melissa's Kabocha Squash
•  1 cup Cauliflower

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!

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