Ingredients:

  • 1 head (900g) cauliflower, cut into bite-sized florets
  • 2 tbsp (30ml) avocado oil
  • 1/2 tsp (3g) sea salt
  • 1 tbsp (15ml) coconut oil
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 2 tbsp (32g) Thai red curry paste
  • 1 can (400ml) full-fat coconut milk
  • 1/4 cup (64g) creamy peanut butter
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) maple syrup
  • 1 tbsp (15ml) lime juice
  • 1 can (425g) chickpeas, drained and rinsed
  • 2 cups (60g) fresh baby spinach
  • 1/4 cup (10g) fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Preheat your oven to 425°F (220°C). Toss cauliflower florets with avocado oil and sea salt on a sheet pan.
  2. Roast cauliflower for 15–20 minutes until the edges are golden brown and slightly charred; set aside.
  3. Heat coconut oil in a large pot over medium heat and sauté the diced onion until translucent, approximately 4 minutes.
  4. Add minced garlic, grated ginger, and red curry paste to the pot, stir-frying for 2 minutes until the paste smells nutty and toasted.
  5. In a small bowl, whisk the full-fat coconut milk and creamy peanut butter together until a smooth emulsion is formed.
  6. Pour the peanut coconut mixture into the pot, stirring to combine with the aromatic base.
  7. Stir in the drained chickpeas and simmer for 5-10 minutes to allow flavors to meld.
  8. Stir in baby spinach until wilted, then mix in soy sauce, maple syrup, and lime juice.
  9. Gently fold in the roasted cauliflower florets.
  10. Garnish with chopped cilantro and serve with lime wedges.