Cauliflower Fractals and Peanut Sauce

As per a friend of mine's special request, I am posting the recipe to the Thai Peanut Sauce that I make on a fairly regular basis. Today I made a roast cauliflower and "served it" (ermm... took a picture of it and ate a small amount) on a bed of rice and surrounded it with the peanut sauce.

Roast CauliflowerThe cauliflower was simply a head of cauliflower on which I put a generous coat of Greek Gods Honey and Vanilla flavored yogurt, then sprinkled powdered ginger, garlic and cumin on top. I put about a half inch of water in the bottom of the pan, then put in the oven at 300-325 degrees Fahrenheit for an hour or so.

Thai Peanut Sauce
You will need:
2 cans regular coconut milk
1/2 to 1 cup smooth peanut butter
1/2 to 1 cup chunky peanut butter (smooth can be used instead, I just prefer a little crunch)
2 teaspoons ginger paste
1 - 2 tablespoons soy sauce
2 tablespoons rice vinegar (I use seasoned rice vinegar but you can add a couple tablespoons of sugar and a little salt if you prefer un-seasaoned rice vinegar)
3 tablespoons minced garlic
2 tablespoons thai style red curry paste (optional - use only if you want it to have a little bit of FIRE)

For the Thai peanut sauce I put all the ingredients in a large saucepan on low heat and stir until well blended together. The longer it cooks the thicker the sauce gets, but also the nicer the flavors blend together. Make sure to stir frequently in order to make sure that the bottom doesn't burn and that the top doesn't crust over too much.

Cauliflower Fractals!