Coconut Cauliflower Bowl

11 55 459
Ingredients Minutes Calories
Prep Cook Servings
10 min 45 min 4
Coconut Cauliflower Bowl
Health Rating


1 medium head Cauliflower (cut into florets)
1 tbsp Extra virgin olive oil (or coconut oil)
1 clove(s) Garlic
1 can(s) (13.5 oz) Coconut milk
1/8 tsp Ginger, ground (to taste)
1/8 tsp Saffron (to taste)
1 tsp Turmeric, ground
1 dash Salt and pepper (to taste)
1/2 cup Cilantro (coriander)
1 stalk(s) Green onion, scallion, ramp
1 cup Basmati rice, dry


  1. Spread the cauliflower florets out evenly on a tray lined with parchment paper and drizzle with either olive or coconut oil, then sprinkle with salt and pepper to taste. Roast at 375F for 45 minutes.
  2. Prepare the sauce about 15 minutes before the cauliflower is finished cooking. Finely mince the garlic and add to a pan along with a scoop of fat from the tin of coconut milk (the fat should separate at the top). Let simmer on low until it becomes aromatic. Then add the full tin of coconut milk and the spices and whisk constantly for 12 – 15 minutes until it turns a rich yellow colour and has slightly thickened. Season with salt and pepper to taste.
  3. When the cauliflower is finished roasting just dump it all into the sauce and mix until all the florets are well coated.
  4. Serve over hot rice and garnish with sliced green onions and fresh cilantro.
  5. Enjoy!

Nutrition Facts

Per Portion

Calories 459
Calories from fat 233
Calories from saturated fat 179
Total Fat 25.9 g
Saturated Fat 19.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 3.6 g
Cholesterol 0
Sodium 80 mg
Potassium 747 mg
Total Carbohydrate 48 g
Dietary Fiber 3.3 g
Sugars 2.9 g
Protein 8.3 g

Dietary servings

Per Portion

Grain 1.3
Vegetables 3.0

Energy sources

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