Peanut BBQ Cauliflower
with Braised Collard Greens & Roasted Potatoes
Peanuts are a staple crop in the Southern United States and lend themselves seamlessly to Southern cooking. We brush chunks of cauliflower with a peanut BBQ sauce before roasting to create a deeply nutty, caramelized, and toasty flavor. Collard greens are braised in a simple yet spicy broth with vinegar and hot sauce. The flavorful liquid left behind after braising greens, often referred to as "pot likker" or "pot liquor", is cherished like liquid gold. We drizzle it over roasted potatoes as a final touch.
INGREDIENTS
- 6 oz gluten-free Thai peanut sauce
- 2 tbsp tomato powder
- 2 tbsp light brown sugar
- 2 tsp ground cumin
- 1 tbsp Alamo blend chili seasoning
- 1 head of cauliflower, trimmed and cut into florets
- 8 oz Yukon Gold potatoes, quartered
- 6 oz collard greens, destemmed and leaves roughly chopped
- 1 1/2 tbsp hot sauce
- 1/4 cup apple cider vinegar
- 2 tbsp vegetable oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Move oven racks to middle and top positions and preheat oven to 450°F. Combine Thai peanut sauce, tomato powder, sugar, cumin, Alamo blend chili seasoning, 2 tbsp warm water, and a pinch of salt and pepper in small bowl. Whisk BBQ sauce until smooth. (4-serving meal: use ¼ cup warm water)
Combine cauliflower, 1 tbsp vegetable oil, and a pinch of salt and pepper on foil-lined baking sheet and toss. On second foil-lined baking sheet, combine potatoes, 2 tsp vegetable oil, and a pinch of salt and pepper and toss. Place sheet with cauliflower on top rack and sheet with potatoes on middle rack. Roast for 10 minutes. Brush cauliflower with just half the BBQ sauce and continue to roast until sauce is bubbling and cauliflower and potatoes are crisp-tender, 8 to 12 minutes. Remove potatoes from oven. (4-serving meal: use 2 tbsp vegetable oil)
Set oven to broil on high. Brush cauliflower with remaining BBQ sauce and broil until crisp in places and sauce has darkened, 2 to 4 minutes. (TIP: All broilers are different; watch carefully to ensure cauliflower doesn’t burn.)
Heat 1 tsp vegetable oil in medium saucepan. Add collard greens and a pinch of salt and pepper. Cook until collards are bright green and wilted, 2 to 4 minutes. Add hot sauce, vinegar, and ½ cup water and bring pot likker to a boil. Cover, reduce heat to low, and cook until collards are tender, 15 to 20 minutes. (4-serving meal: use 2 tsp vegetable oil, 1 cup water)
Divide roasted potatoes and braised collard greens between plates. Drizzle any remaining pot likker over potatoes. Top with peanut BBQ cauliflower. Tuck in!
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Tomato Butter Bean Curry with Spinach & Crispy Garlic Plantains
Dilly Macaroni Salad with Broccolini & Watermelon Radishes
Carrot Pesto Cavatappi with Arugula & Asparagus
