- 1 head of cauliflower (you can substitute broccoli or romanesco, too)
- 2 T peanut butter or almond butter
- 1 t soy sauce
- 1 t rice wine vinegar
- 2 T olive oil
- freshly ground pepper
Blanch cauliflower quickly so that it is still crisp. Drain and set aside. In a large mixing bowl whisk together the remaining ingredients until they are smooth and well-combined. Add in the cauliflower and toss to coat.