Coconut Cauliflower Food

MASHED CAULIFLOWER WITH COCONUT MILK

Steps:

• Bring a pot of lightly salted water to a boil. Cook cauliflower in boiling water until soft, 15 to 20 minutes; drain and return cauliflower to the pot.
• Pour coconut milk over the cauliflower. Blend cauliflower with an immersion blender until smoot; add garlic powder, onion powder, salt, and pepper. Stir to distribute spices.

CAULIFLOWER AND COCONUT CURRY

Steps:

• Place lentils in a pan and cover with 2 cups cold water. Bring to the boil, then reduce heat to low and simmer, stirring occasionally, for 15-20 minutes until thick and creamy. Cover and set aside.
• Meanwhile, heat 1/4 cup oil in a large saucepan over medium heat, add cauliflower and half the cumin seeds and cook, stirring occasionally, for 2-3 minutes until lightly browned. Remove with a slotted spoon and set aside.
• Add remaining 2 tbsp oil and cumin seeds to hot pan, then, as soon as seeds start to sizzle, add onion. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes or until onion is soft but not browned.
• Add ginger, garlic and chilli, and cook for 2 minutes. Stir in ground coriander, ground cumin, turmeric, curry powder, coconut milk, cauliflower and tomato, then simmer, stirring occasionally, for 10 minutes or until cauliflower is just tender.
• Stir lentils and lime juice into the curry and season to taste with salt. Simmer for a further 2-3 minutes, then stir in coriander. Remove from heat.
• For the tarka, heat oil in a small frypan over medium heat, add spices and sizzle for a few seconds. Drizzle over the curry, cover and leave for 5 minutes for the flavours to infuse before serving.

THE BEST COCONUT CAULIFLOWER RICE

Steps:

• Finely dice the onion, garlic and cauliflower. On medium heat, saute the onion in olive oil or coconut oil for a few minutes until translucent. I will often start sauteeing the onion, while I chop the cauliflower to save time.
• Add the cauliflower and garlic, season with salt and pepper and turn the heat up to medium-high. Cook for 2-3 minutes, stirring a few times.
• Then, add the coconut cream (or thickened milk) and stir through. Cook for additional 1-2 minutes, bring the heat up at this stage. Coconut cream will melt into the cauliflower and create a bit of liquid in the pan. You want to cook it off so it evaporates/absorbs into the vegetable and 'toasts' a little bit. Once it feels like most of it has been absorbed, turn off the heat.
• Garnish with some chives or spring onions (scallions) or coriander (cilantro).

EASIEST COCONUT CAULIFLOWER ADOBO.

Steps:

• 1. Preheat the broiler to high. On a large baking sheet, combine the cauliflower, 2 tablespoons olive oil, and a pinch of pepper. Spread the cauliflower in an even layer. Transfer to the oven and broil for 3-4 minutes, until the cauliflower is just beginning to char.2. Meanwhile, in a large glass measuring cup, combine the soy sauce, vinegar, coconut milk, honey, red pepper flakes, and 1/4 cup of water.3. In a large skillet with sides, heat the remaining 1 tablespoon olive oil over medium-high heat. When the oil shimmers, add the shallots and garlic, cook until fragrant, about 1-2 minutes. Reduce the heat to low and pour in the soy sauce mixture. Stir in the charred cauliflower. Add the bay leaves. Bring the sauce to a boil, reduce the heat to medium. Simmer, uncovered for 15 minutes, until the sauce is thickening slightly. If the sauce thickens too fast, add ¼ cup of additional water. If the sauce is not thickening, simmer an additional 10 minutes. It's better to have more sauce than less sauce.4. Remove the bay leaves and discard. Serve the coconut cauliflower adobo over rice and top with green onions and a squeeze of lime juice, if desired

COCONUT CURRY CAULIFLOWER SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, 2-3 minutes. Add curry paste; cook until fragrant, 1-2 minutes. Add cauliflower and broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; cook, covered, about 20 minutes., Stir in coconut milk; cook an additional minute. Remove from heat; cool slightly. Puree in batches in a blender or food processor. If desired, top with minced fresh cilantro.

COCONUT-CURRY CAULIFLOWER MASH

Steps:

• Steam cauliflower until tender (breaks easily when touched).
• Drain and set aside in covered pan.
• In a small sauce pan, add curry and turn heat on medium.
• Shake the curry over the heat for a brief time to release the oil and you can smell the curry.
• Be careful not to brown as it will become grainy and bitter.
• Add the ginger and coconut milk and simmer until small bubbles appear, stirring occasionally.
• Remove from heat, add to the cauliflower and mash.
• Salt and pepper to taste.

COCONUT CURRIED CAULIFLOWER SOUP

Steps:

• Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

COCONUT CAULIFLOWER STEAKS WITH SPICY SAUCE

Steps:

• Preheat the oven to 200 degrees F.
• Using a large knife, cut the cauliflower vertically through the core into 3/4-inch-thick steaks, then carefully cut the steaks in half through the core to form mini steaks (you should have 6 to 8 mini steaks). Reserve any remaining cauliflower for another use.
• In a shallow dish, spread the flour and season with salt and pepper. In a medium bowl, beat the eggs with a pinch each of salt and pepper. In another shallow dish, mix the panko with the coconut and season well with salt and pepper.
• Dredge one cauliflower steak in the flour, then dip in the egg, turning or using a spoon to coat. Finally, dredge in the panko mixture, pressing to help it adhere; transfer to a wax paper-lined baking sheet. Repeat with the remaining steaks.
• In a large, deep skillet, heat 1/2 inch vegetable oil over medium-high heat until glistening. Working in batches, fry the cauliflower steaks over medium heat, turning once, until golden and crisp-tender, 6 to 8 minutes; adjust the heat as needed. Transfer to a wire rack set over a baking sheet and keep warm in the oven while you fry the remaining steaks.
• Meanwhile, in a bowl, whisk the sour cream with the mayonnaise and habanero sauce; season with salt and pepper. Transfer the cauliflower steaks to a platter and serve with the sauce, lime wedges and cilantro leaves.

COCONUT CAULIFLOWER

Steps:

• Coat the bottom of a thick bottomed skillet with vegetable oil.
• When hot, add the cauliflower florets and fry them until brown, taking care not to burn them.
• Pour in the coconut milk and stir in the curry paste until well integrated.
• Simmer gently until the coconut milk is thick and creamy, about 10 minutes.
• Just before serving add the cilantro and salt to taste.
• Note: I recommend freezing any extra curry paste you might have left over; it seems to keep almost indefinitely.