Thai Peanut Whole Roasted Cauliflower (Viral, Easy, and Customizable for Every Diet)

Earlier this year, I hit a strange in-between moment with my blog and business. I wasn’t sure which direction to go next, so I decided to do something totally different: I spent a couple of months creating content exclusively for TikTok and Reels to see what would happen.

Turns out? It was the reset I needed.

One of the recipes I made during that phase absolutely blew up. My Thai Peanut Whole Roasted Cauliflower went viral and racked up over 330,000 views in just a few days. I couldn’t believe how many people not only watched it but actually made it and messaged me to say how much they loved it. The response was overwhelming in the best way.

So today, I'm finally making it blog official.

Why You Need This Recipe:

This cauliflower is one of those unicorn dishes:

• Minimal effort

• Maximum flavor

• Totally adaptable for almost every diet (paleo, vegan, keto, nut-free, gluten-free, dairy-free... you name it)

• AND it comes with extra sauce you’ll want to put on everything

It works as a plant-based main dish, a hearty side, or the centerpiece of a dinner party. Bonus? It looks super impressive.

Thai Peanut Sauce That Goes with Everything!

I always end up with a little extra sauce, and let me tell you—I use every drop. It’s sweet, spicy, savory, and perfect for:

• Brushed over grilled chicken or shrimp

• Tossed with rice noodles or zucchini noodles

• Mixed into a slaw or grain bowl

• Thinned out as a salad dressing

Every summer I make a double batch, toss it with chopped cauliflower and chicken, and grill them both. The secret? Brush before, during, and after grilling for a sticky, flavor-loaded finish. If you're grilling the cauliflower, put foil in your grill pan first to keep it all together.

When using a mobile device tap photo to pin the recipe!

Ingredients (Makes 4–5 Servings)

• 1 head cauliflower

• 1/2 cup smooth peanut butter (or sunbutter for nut-free)

• 1/4 cup gluten-free soy sauce or liquid aminos

• 1/4 cup honey, agave, or sugar-free honey alternative

• 6 tbsp mild oil (like avocado or olive)

• 4 tbsp toasted sesame oil

• 2 tbsp fresh grated ginger

• 2–4 tsp sriracha (to taste)

Optional Garnish:

• Chopped scallions or chives

• Salted peanuts (or sunflower seeds for nut-free)

• Extra sriracha drizzle

Instructions

1. Preheat oven to 400°F.

2. In a bowl, whisk together the peanut butter, soy sauce, honey, oil, sesame oil, ginger, and sriracha until smooth.

3. Remove the leaves and stem from the cauliflower so it sits flat. Place it in a cast iron skillet or oven-safe dish.

4. Brush a thick layer of sauce all over the cauliflower. Cover with foil.

5. Bake for 40–50 minutes, or until fork-tender.

6. Remove foil, brush with more sauce, and broil for 2–4 minutes to caramelize the top. (You can do this 2–3 times for maximum sauce layering.)

7. Remove from oven, brush with final layer of sauce, and garnish with your toppings of choice.

You may have noticed I tagged this recipe with a ton of different diets/allergies. At first glance may seem like I’m totally off left field. But I promise you this recipe is HIGHLY customizable. See below on how to make it work across the board. For Paleo, Vegan, Keto, Gluten Free, Dairy Free & Nut free!

When using a mobile device tap photo to pin the recipe!

Allergy-Friendly Variations

One of the reasons this dish has been such a hit? It works for almost everyone.

• Paleo: Use almond butter or sunbutter and swap soy sauce for coconut aminos.

• Keto/Sugar-Free: Use sugar-free syrup (I like Sukrin Gold) and a no-sugar-added peanut butter.

• Vegan: Use agave syrup.

• Gluten-Free: Just make sure your soy sauce or tamari is certified GF.

• Nut-Free: Use sunbutter instead of peanut butter and skip the peanut garnish.

Sugar-Free Syrup Options I Trust

Not all sugar-free sweeteners are created equal. Here are my favorites that work beautifully in this recipe:

• Sukrin Gold Syrup & Honey Alternative

• Mrs. Taste Bee Free Vegan Honey (zero sugar)

• Nature’s Hollow Honey Substitute

• Lakanto Sugar-Free Maple Syrup

⚠️ Note: Nature’s Hollow can cause mild digestive upset for some, but the others are very gentle.

Tips for Success

• Roasting Time May Vary: Use a knife test to check doneness. The size of your cauliflower matters.

• Sauce Layers = Flavor Bomb: Don’t skip the multiple rounds of brushing and broiling.

• Make Ahead: You can make the sauce a few days in advance. It thickens in the fridge, but warms up easily.

Final Thoughts

This roasted cauliflower is one of the easiest and most versatile recipes I’ve ever created—and I’m still shocked how many people went crazy for it online.

I always say: If it goes viral and actually tastes amazing? That’s worth making again.

Whether you’re dairy-free, plant-based, watching carbs, or just want something bold and different on your plate, this dish covers it all.

Tap the photo to pin it if you’re on mobile, and let me know if you try it! 💬

#ThaiPeanutCauliflower #VeganMainDish #BakingAngell #ClubAngell #DairyFreeEats #GlutenFreeVegan #ViralRecipe #AllergyFriendlyCooking

Thai Peanut Roasted Whole Cauliflower

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Yield: 4-5 Servings

Author: Brittany Angell

Prep time: 15 MinCook time: 60 MinTotal time: 1 H & 15 M

Ingredients

Thai Peanut Roasted Whole Cauliflower

• 1/2 Cup  Smooth/ Creamy Peanut Butter
• 1/4 Cup Liquid Aminos or Gluten-Free Soy Sauce
• 1/4 Cup Honey or Agave (or sugar free honey )
• 6 Tbsp Mild Tasting Oil (avocado, olive oil ext.)
• 4 Tbsp Toasted Sesame Oil
• 2 Tbsp Fresh Grated Ginger
• 2-4 Tsp sriracha ( to taste)
• 1 head of cauliflower
• Optional Garnishes:  2 Tbsp Chopped Green Onions, 2 Tbsp Chopped Salted Peanuts & more siracha. 

Instructions

1. Preheat the oven to 400.
2. In a small bowl combine the peanut butter, soy sauce, honey, oil, sesame oil, ginger, and sriracha. Whisk the sauce until everything is blended.
3. Remove the leaves from the cauliflower and cut the stem flat so that it sits evenly in the pan.
4. Place the cauliflower into a cast iron skillet (I used a 9 inch skillet) or an oven safe baking dish. Liberally brush sauce all over the cauliflower.  Cover with tinfoil. 
5. Place into the preheated oven for 40-50 minutes (until you can stick a knife in and tell its fully cooked through). The size of your cauliflower can make this time range-using the knife test will provide you with the best results. 
6. Remove the layer of foil and brush a second layer of sauce , before placing in the broiler for a crispier texture for 2-4 minutes. I like to repeat this process putting sauce on 3 times and them putting it under the broiler for a minute or two to build up a thick delicious sauce. 
7. Remove from oven and add the final layer of sauce. Sprinkle on fresh chopped chives or scallions,  Salted  Peanuts & a little more siracha if you like things spicy!

Notes:

Depending on the size of your cauliflower you may end up with some extra sauce! This sauce is DELISH and can be used for a number of things. We also like to put it on grilled or roasted chicken. It can also be tossed with rice noodles for a peanut noodle dish, or if you thin it out with a little more oil it works great as salad dressing! It can be stored in the fridge for up to one week. If it thickens after sitting in the fridge warm it up and give it a stir.