2 heads of cauliflower
½ cup of rice or oat milk
1 Tbsp peanut butter / tahini / almond butter
2-4 garlic cloves
¼ -½ tsp of salt
⅛ tsp of pepper
Wash the cauliflower and divide into florets. Place them directly into an oven-proof dish.
Put the milk, nut butter, salt, pepper and garlic in a blender and blend until smooth.
Pour the sauce over the cauliflower florets. Ensure everything is coated in the sauce.
Cover and allow to marinate for 1 hour or overnight in the fridge.
When ready, place into an oven preheated to 375F. Roast for 20-30 minutes until cauliflower is slightly browned.
Garnish with chopped chives or parsley.
Keywords: cauliflower, nut butter, vegan, roast cauliflower