As you may have noticed through the less frequent posting schedule, I have been super busy lately. So busy that by the time I get home at night, I usually cook a quick 'repeat' dinner. I was thinking on the bus ride home tonight how I haven't made a new recipe in weeks. My normal is to come home and make some sort of roasted vegetable and protein for dinner. I usually make enough to bring with me to work the next day. But all in all, I make very similar dinners every night and therefore my blog has suffered.
So this post is in honor of my fall back sauce. After continuous nights of roasted vegetables with olive oil, garlic powder, salt, and pepper, I remember 'Alli's Peanut Sauce'. This is an ever-evolving sauce made primarily from the condiments in my refrigerator door. It is a tad different every time I make it, so this post is representing tonight's menu.
Sometimes I use real ginger, and sometimes ground. Sometimes I use sesame seeds, and sometimes I skip them. Sometimes I use vinegar, and sometimes I forget vinegar. Sometimes I rhyme slow, sometimes I quick.
My take home message is this: experiment with your ingredients. Add more or less of certain parts. If you want extra heat, add some Sriracha. Use lemon juice or vinegar for some tang. Pour in extra soy sauce for a saltier flavor. This is a very forgiving sauce, so let it be an open canvas.
Cauliflower with Spicy Peanut Sauce
Makes 2 servings
This dish is a nice complement to a protein, such as a fried egg or baked chicken. Add brown rice to the plate if you want another hearty dimension. Please experiment with all the different flavors going on too.
1 clove garlic, minced
1 tablespoon peanut butter
1 tablespoon sweet chili sauce
1 tablespoon low sodium soy sauce
2 tablespoons water
1 teaspoon hoisin sauce
1 teaspoon Dijon mustard
1/8th teaspoon ground ginger
Red pepper flakes to taste
1/8th onion, diced
1 tsp olive oil
2 cups cauliflower, chopped
Combine garlic, peanut butter, chili sauce, soy sauce, water, hoisin sauce, Dijon mustard, ground ginger, and red pepper flakes in a small microwave safe bowl. Microwave on high for 20 seconds so all the ingredients heat through. Remove from microwave and whisk into a smooth sauce. Set aside.
Heat a medium skillet over medium-low heat. Pour in olive oil and heat for a few minutes. Add onions and saute until translucent, 5 to 8 minutes. Stir in the cauliflower and add a little bit of water. Cover pan and cook until cauliflower is almost falling apart, about 10 minutes.
Remove from heat and pour in sauce. Stir the cauliflower until fully coated. Serve immediately.