Roasted Creamy Cauliflower in Coconut Sauce with Rice

4.34 from 3 votes

This post may contain affiliate links. Please read our disclosure policy.

If you loved the creamy coconut chickpeas recipe I shared last week, you will absolutely love this Roasted Creamy Cauliflower in Coconut Sauce with Rice recipe too. It is so incredibly delicious and easy to make. This recipe has the continent of Asia written all over it and I know some of the ingredients in a dish like this are very popular in the Indian and Thai cuisine as well. This take on it is solely based on my taste buds so feel free to add any spices you personally like. This dish is something I go to time and time again and I hope you give it a try because it’s outstanding.

Roasted-Creamy-Cauliflower-in-Coconut-Sauce-with-Rice

Roasted Creamy Cauliflower in Coconut Sauce with Rice

If you loved the creamy coconut chickpeas recipe I shared last week, you will absolutely love this recipe too. It is so incredibly delicious and easy to make. This recipe has the continent of Asia written all over it and I know some of the ingredients in a dish like this are very popular in the Indian and Thai cuisine as well. This take on it is solely based on my taste buds so feel free to add any spices you personally like. This dish is something I go to time and time again and I hope you give it a try because it’s outstanding.
4.34 from 3 votes
Servings: 2
Author: The Modern Nonna
Cook Time: 25 minutes

Ingredients 

The Cauliflower:

  • 5-6 cups of cauliflower florets — I used a small head of cauliflower
  • 1 tablespoon avocado oil
  • salt and smoked paprika to taste⠀⠀⠀⠀⠀⠀⠀⠀

The Sauce:

  • 1 tablespoon oil — avocado oil or olive oil
  • 1 small finely chopped onion
  • 3 minced garlic cloves
  • salt and pepper to taste
  • 1/2-1 teaspoon turmeric powder — I measure with my heart
  • cup tomato sauce, marinara or passata
  • 4 tablespoons of the 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 is optional
  • parsley or cilantro for garnish is optional

Instructions 

  • Preheat the oven to 450F. Add the raw cauliflower florettes on 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. In a pan on medium-high heat start sautéing the onion until translucent. This should take 1 to 2 minutes.
  • Add the garlic and sauté for another 30 seconds. You do not want anything to burn. Add the spices to taste and stir again. Add the tomato sauce, the cream that sits on top of a can of coconut milk and stir.
  • 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. Top it off on top of rice and enjoy

Video

Notes

You will also need 2 cups of cooked Jasmine rice or any you enjoy. I used 1 cup of dry jasmine rice and boiled it with 1 3/4 cup water and some salt. Follow the package directions for the rice you want to make. If you don’t like coconut milk you are more than welcome to use anything else such as cream cheese or even sour cream. Cashew cream would be absolutely delicious in here as well. You can add cooked chicken or chickpeas for extra protein. Feel free to adjust on the spices or add your own. If you don’t like Turmeric you can substitute with chilli powder or even curry paste.
Love This Recipe?
Share your pictures or videos of you making my recipes by mentioning #themodernnonna on all socials ❤️

Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




The maximum upload file size: 2 MB. You can upload: image, video. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop files here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

2 Comments

  1. 5 stars
    Made this recipe last week with both the chickpeas and the cauliflower together. It was amazing! A very easy and very comforting meal. I will absolutely be making this again and again!