Roasted Cauliflower Peanut Sauce

Embark on a culinary journey with our latest menu innovation: Roasted Cauliflower Peanut Sauce. Florets of cauliflower are roasted to caramelized perfection, creating the base for a truly inspired vegetarian creation. Our house-made peanut sauce is a symphony of textures and tastes, with creamy peanut butter balanced by the tang of rice vinegar and a touch of sweetness from honey. Bongards® White Super Melt™ American Loaf adds a layer of savory richness, while aromatics like ginger, garlic, and lime juice elevate the dish with vibrant Asian influences. This unique and flavorful offering is sure to tantalize your taste buds.


  • 5 oz. cauliflower florets
  • 4 oz. peanut butter
  • 4 oz. Bongards® White Super Melt™ American Loaf, shredded
  • 2 oz. low sodium soy sauce
  • 1 Tbsp. sesame oil (toasted or dark)
  • 2 Tbsp. neutral oil
  • 2 oz. rice vinegar
  • 1 Tbsp. sambal oelek or chili paste
  • 2 Tbsp. honey
  • 1 small knob fresh ginger, peeled and grated
  • 1 clove garlic, grated
  • 8 oz. water
  • 2 Tbsp. lime juice


  1. Preheat oven to 500 degrees F.
  2. Toss cauliflower in neutral oil, spread in even layer on baking sheet.
  3. Bake 6-8 minutes until nicely roasted and tender.
  4. In large saucepan over medium heat, add sesame oil, garlic, and ginger. Very lightly saute until just fragrant, about 2 minutes
  5. Add water, vinegar, soy sauce, lime juice, sambal oelek, honey, peanut butter, and American cheese.
  6. Stir over medium heat until everything has come together into a smooth sauce.
  7. Combine peanut sauce and 75% of roasted cauliflower in blender and pulse to start blending together (cover liquid to avoid hot liquid from splashing).
  8. Continue to blend, increasing speed, until fully combined and smooth. For smoother texture, can strain through fine mesh strainer.
  9. Serving suggestion: Warm noodle salad/bowl garnished with green onion, pickled onions, carrot ribbons, and cucumber. Or on seared or grilled meats or wings.