Coconut Cauliflower
Transform your mealtime with this luscious Coconut Cauliflower recipe, a plant-based dish that’s as comforting as it is flavorful. Tender, oven-roasted cauliflower florets are bathed in a velvety, spiced coconut milk sauce infused with aromatic turmeric, cumin, coriander, and a hint of paprika. The addition of fresh spinach brings vibrant color and nutrition, while lime juice and fresh cilantro add a zesty, herbal finish. With minimal prep and a cooking time of just 30 minutes, this wholesome, vegan-friendly recipe is perfect for weeknight dinners or an impressive side dish. Serve it over fluffy rice, with warm flatbread, or savor it on its own. Packed with creamy coconut flavor and Indian-inspired spices, this dish is sure to become a new favorite in your vegan comfort food repertoire.
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Recipe Information
Ingredients
- 1 medium head (about 600g) Cauliflower
- 400 ml Coconut milk
- 2 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic
- 1 tablespoon, grated Ginger
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 2 cups (fresh, tightly packed) Spinach
- 0.25 cup (chopped, for garnish) Fresh cilantro
- 1 medium, juiced Lime
- 0.5 teaspoon (optional, for heat) Red chili flakes
Instructions
Preheat your oven to 400°F (200°C).
Cut the cauliflower into bite-sized florets and toss them with 1 tablespoon of olive oil, 0.5 teaspoons of salt, and black pepper. Spread the florets evenly on a baking sheet.
Roast the cauliflower in the preheated oven for 20–25 minutes, flipping halfway through, until golden and tender. Remove from the oven and set aside.
While the cauliflower is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the finely chopped onion to the skillet and sauté for 3–4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger. Sauté for another 1–2 minutes until fragrant.
Add the ground turmeric, cumin, coriander, paprika, and red chili flakes (if using). Stir well for about 1 minute to toast the spices.
Pour in the coconut milk and stir to combine. Reduce the heat to low and let the sauce simmer for 5–7 minutes to thicken slightly.
Add the spinach to the sauce and cook for 2–3 minutes until wilted.
Stir in the roasted cauliflower florets, ensuring they are well-coated in the coconut sauce. Cook for an additional 2–3 minutes to heat through.
Remove from heat and squeeze over the juice of one lime. Adjust seasoning with additional salt if needed.
Garnish with chopped cilantro and serve warm. Pair with rice, flatbread, or enjoy as-is!
Nutrition Facts
Calories |
175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 763 mg | 33% | |
| Total Carbohydrate | 25.1 g | 9% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 12.0 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 911 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
