Every time I see a whole cauliflower at the markets, I think about making this dish. It’s the easiest and tastiest way to use cauliflower, in my opinion. The smell, when it’s in the oven, is just amazing! All of the different spices and flavours work well together, and it has been a winner in our house for a couple of years.
I remember making it for my family sometime last year, and everyone enjoyed it. Even though they’re typically not fans of food with heavier spices, the combination just works so well that I don’t think the strong flavours were an issue.
This recipe originally came about when Michael wanted to make a tofu scramble. We had no tofu, so he decided to use the same base of ingredients, but instead of tofu, he used a whole head of cauliflower. Once I tasted it, I was impressed with how well it worked. I have played around with it and combined it with the fragrant coconut rice.
For this recipe, I use canned coconut cream. The type that has a thick layer of coconut inside that takes up most of the can. If you open it and it’s runny, don’t worry, just use it anyway. Just don’t add any water to the mix when combining the spices in the bowl for the cauliflower marinate. Same with the rice. If it’s just milk, reduce the amount of water you use, so the whole batch equals two cups of liquid.
Great for lunch or dinner at home, taken to work or school. It reheats well and is just (if not more) delicious the next day. The bright yellow colour is so vibrant that comes from the turmeric; it’s beautiful! The sauce will end up sitting at the bottom of the baking dish. When you serve it, make sure to scoop up some of that goodness as well.
This recipe is also candida-diet friendly. The two things you’d need to switch out for the first couple of stages of the diet is the tamari (swap for salt) and the rice can be swapped for quinoa, millet or buckwheat. It’s still just as delicious. I’ve had it with buckwheat many times before, and it didn’t disappoint.
- 1 medium sized cauliflower head (if it has leaves, use them as well), washed and cut into bite sized pieces
- 1 brown onion, sliced
- 2 tbsp fresh ginger, finely grated
- ⅓ cup tamari
- ½ cup coconut cream
- ⅓ cup water
- ½ tsp turmeric powder
- 2 tsp garlic powder
- ¼ tsp chilli powder
- 1 cup uncooked white rice (I used basmati, but jasmine is fine too), washed until the water runs clear
- 1.5 cups water
- ½ cup coconut cream with some of the milk
- Preheat the oven to 200°C (390°F) and start off with the cauliflower.
- After you’ve washed and chopped the cauliflower, spread it evenly on a baking dish that fits it well. It should be in a single layer.
- Add in the onion and give it a quick toss.
- In a small bowl, add in the ginger, tamari, coconut cream, water, turmeric, garlic, and chilli powder and whisk until combined well.
- Pour the mix over the vegetables making sure that they are coated evenly. I normally use my hands here. Set aside for 15 minutes.
- After 15 minutes, toss again and let it marinate for a further 15 minutes.
- Once done, place the tray in the oven and bake for 35-45 minutes depending on your oven and the cauliflower pieces. I typically take it out of the oven 20 minutes into the baking and give it a quick toss so that it bakes evenly and that the top pieces down burn.
- While the cauliflower is baking, the coconut rice should be prepared.
- Add the rice, water and coconut to a medium sized saucepan and bring to a boil. Reduce heat to a gentle simmer and cook with the lid on but open enough to let steam out. Check in regularly so that the water doesn’t boil over.
- Cook for about 15 minutes then put the lid on fully and set aside. Rice should form a small peak on the top layer. You will know the rice is cooked when it’s soft but still keeps its shape and the liquid has completely evaporated.
- Once the cauliflower is done, serve some rice on a plate with the cauliflower on top or to the side of the rice.
- I normally serve with a simple green salad or fresh tomato salad.
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