My one greatest weaknesses in life? Nut Butter. Almond butter, peanut butter, cashew butter… you name it and I love it.
Now, if only it didn’t cost so darn much
Then again, maybe it’s a good thing. Otherwise I’d eat a jar per day…
…Awww who am I kidding, I eat an indecent amount anyway.
So just imagine my excitement when I get to add nut butter to a main course.
Dinner suddenly just got a whole lot more exciting 😉
Peanut/Almond Lime Sauce over Cauliflower Rice (Paleo)
3 tbsp pine nuts
3 tbsp peanut or almond butter
3 tbsp lime juice
3 tbsp coconut aminos
1 and 1/2 tbsp apple cider vinegar
1 and 1/2 tbsp hot sauce
1 tbsp minced ginger
2 garlic cloves
1 tbsp coconut oil
1 onion, chopped into thin half circles
2 cups fresh spinach
2 portobello mushrooms, diced into 1in squares
1/2 head cauliflower, riced
2 heads of broccoli
Preheat the oven to 350 degrees and place pine nuts in a metal tin. Place in the oven for 10 minutes, or until golden brown (CHECK OFTEN TO PREVENT BURNING), stirring halfway through. Set aside to cool.
Combine all sauce ingredients in food processor. Set aside.
Heat coconut oil in a large skillet. Add in onion and sauté for 5 minutes. Add in spinach and mushrooms, cooking until spinach is wilted. Add in cauliflower and let cook for an additional 5 minutes, stirring every so often.
Meanwhile, cut broccoli into florets and steam until desired softness.
Once finished, pour cauliflower mixture into a bowl. Add in broccoli and sauce and mix altogether. Top individual bowls with toasted pine nuts.