- 1 tbsp (15ml) oil
- 1 small onion, diced
- 1 clove of garlic, minced
- 1 small carrot, finely sliced
- 2 cups (473ml) 100% tomato puree
- 1 cup (236ml) water
- 1/2 cup (125g) peanut butter (I used crunchy)
- 2 tbsp (30ml) soy sauce
- 2 tbsp (30g) coconut sugar
- 2 tbsp (14g) nutritional yeast
- 1 tsp each: cumin, ground chili
- 1/2 tsp each: turmeric, smoked paprika
- 1 and 1/2 cup (150g) cauliflower florets
- optional toppings: avocado, roasted peanuts, bread slices
- Heat the oil in a large skillet or saucepan over medium heat. Once hot, sautée the onion, garlic, and carrot for 5-7 minutes, stirring regularly until the onions are golden brown and the carrots have softened.
- Reduce the heat to low-medium and add the tomato puree, water, and peanut butter. Stir to combine. Add the soy sauce, coconut sugar, nutritional yeast, and spices. Stir and let simmer for 5-7 minutes while you prepare the cauliflower.
- Add the cauliflower florets to a food processor and pulse a few times until the cauliflower has the texture of steel-cut oats. In a skillet, heat a teaspoon of oil. Once hot, add the riced cauliflower. Cover with a lid and cook for 2-3 minutes or until the cauliflower is tender. Season with salt and pepper and transfer to the chili sauce.
- Taste and adjust seasonings if needed, adding more chili for spiciness, soy sauce for saltiness, or coconut sugar for sweetness.
- Serve immediately and top with avocado slices, roasted peanuts, and fresh parsley.
If peanut-free, use almond butter.
- Serving Size: 1
- Calories: 447
- Sugar: 23.4g
- Fat: 27g
- Carbohydrates: 42.5g
- Fiber: 9.8g
- Protein: 18.8g