Creamy Cauliflower

If you loved the Creamy Coconut Chickpeas recipe we shared last week, you will love this roasted Creamy Cauliflower in coconut sauce recipe too. It is so incredibly and straightforward to make. This recipe has the continent of Asia written all over it and we know some of the ingredients in a dish like this are popular in Indian and Thai cuisines as well. This take on it is solely based on our taste buds, so feel free to add any spices you personally like. This dish is something we go to time and time again for a quick dinner, and we hope you give it a try because it’s outstanding.

What stands out

This Creamy Cauliflower recipe is so full of big, beautiful flavors, that it’s a total winner for a weeknight. The colors and textures are equally fantastic. Serve it over rice, add tofu or chicken, and you have yourself a full meal. We were inspired by the flavors and techniques of Indian and Thai cuisines, but feel free to add the spices that your family loves. This also comes together in less than 30 minutes so it’s a win-win!

How to Prepare Creamy Cauliflower

Preheat the oven to 450F (230C).

Use a sharp knife to cut the raw cauliflower into florets.

Add the florets to a baking sheet lined with parchment paper.

Drizzle on the oil, add salt and smoked paprika to taste.

With clean hands, massage it well and then bake for 25 minutes or until roasted.

Meanwhile, finely chop an onion and mince 3 garlic cloves.

Add the onion to a pan on medium-high heat and saute until it is translucent (about 1 to 2 minutes).

Add the garlic and sauté for another 30 seconds. You do not want anything to burn.

Now, add the spices and stir again.

Next, add the tomato sauce and the cream that sits on top of a can of coconut milk and stir together.

Let it all simmer together on low heat for 3 to 4 minutes.

Add the roasted cauliflower and let it simmer for another 2 to 3 minutes.

Add some chopped spinach to the pan (if using), stir together and then take the pan off the heat.

Garnish with parsley or cilantro, serve on top of rice and enjoy!

Kitchen tip

You will also need 2 cups of cooked Jasmine rice for this amount of cauliflower. We used 1 cup of dry jasmine rice and boiled it with 1 3/4 cup water and some salt, but follow your package directions.

Swaps

1. If you don’t like coconut cream, you are more than welcome to use anything else, such as heavy cream, cream cheese or even sour cream (non-dairy will work, too!). Cashew cream would be in here as well.
2. You can add cooked chicken, chickpeas, shrimp or tofu for protein.
3. Feel free to adjust the spices or add your own.
4. If you don’t like Turmeric, you can use chilli powder or even curry paste instead.
5. Serve on a base of rice quinoa or couscous, whatever you prefer. Or as a side dish on its own.

Serve it with

• Serve this dish with warm naan bread.
• Serve this Creamy Cauliflower with a bright side salad or steamed vegetables, such as our Asian Style Green Beans or Simple Green Salad.
• Serve as a side dish to any protein, such as steak or our Grilled Chicken Thighs.

Questions

what can we use instead of coconut cream?

If you don’t like coconut cream, you are more than welcome to use anything else, such as heavy cream, cream cheese or even sour cream (non-dairy will work, too!). Cashew cream would be in here as well.

Can we use frozen cauliflower in this creamy cauliflower recipe?

Yes, you can use frozen cauliflower here. We would thaw it fully and pat it dry to remove excess moisture before roasting it in the oven.

Can we add other vegetables to this recipe?

Yes, you can add vegetables like bell peppers, zucchini, or peas. Roast them with the cauliflower or sauté them with the onion and garlic.

Can we make this creamy cauliflower recipe spicier?

Absolutely! Add in chili flakes, cayenne pepper, or even a diced jalapeño to the sauce to increase the heat.

what type of tomato sauce did you use?

We use our homemade jarred a strong tomato sauce, but any will work. We suggest purchasing a high-quality canned tomato or passata with minimal ingredients.

Ingredients

Makes 2 servings

The Cauliflower:

• 6 cups cauliflower florets, 1 head cauliflower
• 1 tablespoon avocado oil
• ½ teaspoon salt, to taste
• ½ teaspoon paprika, to taste

The Sauce:

• 1 tablespoon avocado oil, or olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• ½ teaspoon salt, to taste
• ¼ teaspon black pepper, to taste
• ½ teaspoon turmeric powder, measure with your heart
• ⅓ cup tomato sauce, marinara or passata
• 4 tablespoons coconut cream that sits on top of a can of coconut milk, add some of the coconut milk if you need to thin it out
• 1 cup finely chopped spinach, optional
• parsley or cilantro for garnish is optional

Equipment

• Nakiri Knife
• Cutting Board
• Baking Sheet
• Parchment Paper
• Ceramic Pans
• Measuring Cups + Spoons
• Liquid Measuring Cup

Method

1. Preheat the oven to 450F (230C). Add the raw cauliflower florets to a baking sheet lined with parchment paper. Drizzle on the oil, add salt and smoked paprika to taste. With clean hands massage it really well and bake for 25 minutes or until roasted.
2. In a pan on medium-high heat sauté the onion until translucent. This should take 1 to 2 minutes.
3. Add the garlic and sauté for another 30 seconds. You do not want anything to burn. Add the spices to taste and stir again. Then, stir in the tomato sauce and the cream from the top of a can of coconut milk.
4. Let it simmer on low heat for 3-4 minutes. Add the roasted cauliflower and let it simmer for another 2-3 minutes. Optionally stir in some chopped spinach and take it off the heat. Garnish with parsley, cilantro, or even basil – it’s totally up to you. Serve on top of rice and enjoy!