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+ servings
Spicy cauliflower with peanut dip

Get the Recipe: Spicy Cauliflower With Peanut Dip

This spicy cauliflower, served with a garlicky peanut dip, is guaranteed to impress as a vegan snack or appetizer. It's easy to make, crispy and flavorful, as well as made with simple ingredients.


For the cauliflower

  • 1 head cauliflower
  • 1 cup flour
  • 1 cup plant based milk
  • 2 tbsp sriracha
  • 1/2 tsp salt
  • 1 tsp paprika

For the peanut dip

  • 1/2 cup peanut butter
  • 1/2 tsp garlic powder
  • 1/4 cup plant based milk
  • 1/4 cup soy sauce


  • Conventional oven
  • Baking tray
  • Large mixing bowl
  • Small mixing bowl


  • Prepare the cauliflower. Remove the leaves, then the bottom of the stem. Divide it into bite-sized chunks.
    1 head cauliflower
  • Preheat the oven to 180 degrees C (350 F) and line a large baking tray with parchment paper.
  • Make the batter by whisking together flour, plant based milk, sriracha, salt and paprika.
    1 cup flour, 1 cup plant based milk, 2 tbsp sriracha, 1/2 tsp salt, 1 tsp paprika
  • Dip the cauliflower in the batter, then arrange them on the baking tray. Now, proceed to bake for around 25 minutes, until crispy and golden brown.
    1 head cauliflower
  • Make the peanut dip by stirring together the peanut butter, garlic powder, plant based milk and soy sauce.
    1/2 cup peanut butter, 1/2 tsp garlic powder, 1/4 cup plant based milk, 1/4 cup soy sauce
  • Serve the cauliflower with the peanut dip, chilli flakes and cilantro.


You can keep this spicy cauliflower in the fridge in an airtight container for 3-4 days, but it may not be as crispy as immediately after baking.
Calories: 362kcal, Carbohydrates: 39g, Protein: 16g, Fat: 18g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 8g, Sodium: 1566mg, Potassium: 729mg, Fiber: 6g, Sugar: 6g, Vitamin A: 257IU, Vitamin C: 74mg, Calcium: 149mg, Iron: 3mg