Skip to main content

easiest coconut cauliflower adobo.

easiest coconut cauliflower adobo.


Sharing my vegan twist on a traditional Filipino dish with this Filipino Coconut Cauliflower Adobo. I’ve swapped the chicken for nutrient-packed cauliflower and slow-braised it in soy sauce, vinegar, and bay leaves. Coconut milk adds a touch of creaminess to this sweet and tangy adobo sauce making it especially delicious. This is best served over steamed rice with fresh avocado and a side of beans. The perfect healthy, 30-minute dinner, any night of the week.


It’s officially the deep, deep, deep winter around here. We had a cold, but beautiful, snow-filled weekend. At this point, I’m not yet sick of the snow and still very much embracing the cozy weather. Hoping you all are too, because it’s only mid-January and we still have a ways to go before spring!

As I mentioned Sunday, I decided to cancel a quick NYC trip to be able to spend some time with my mom for her birthday on Saturday. It was good I did because all the snow would have caused some travel issues, which I’m not so into. I was thankful to have a nice cozy weekend home and this coconut cauliflower adobo ended up being the perfect Sunday night dinner. It’s warming and hearty, yet light and healthy at the same time.



I first made this dish back before Christmas and I’ve been excited to share the recipe with you all for weeks. So happy the day has come!!
the inspiration.
Over the holidays my brother Red had his girlfriend, Hailey, here. We all LOVE Hailey so much, she is such a nice addition to our family’s Christmas celebrations. Hailey is part Filipino and every time she’s in town I’m excited to create a few Filipino inspired recipes.


Enter this easiest Filipino Coconut Cauliflower Adobo. No, it is not your traditional adobo, but it is my vegan take, and it sure is GOOD. It’s slightly inspired by last year’s Indian coconut butter cauliflower, but yet a completely different recipe with completely different flavors. This cauliflower is tangy, salty, and a touch spicy. It’s delicious served over rice.
the details.
If you love a quick and simple recipe, this is for you. You need one sheet pan, one skillet, and only about thirty minutes from start to finish.

Start with the cauliflower. I like to charr it under the broiler to give it a bit of texture before tossing it with the adobo sauce. This will start the cooking process and ensure the cauliflower is crisp and not mushy or soggy.

While the cauliflower is charring in the oven, mix the sauce together using a few pantry staple ingredients, soy sauce, vinegar, coconut milk, and honey. It’s a slightly sweet and tangy sauce, but made a little creamy with the coconut milk.

Next, cook some garlic and shallots in a skillet, then toss in the sauce and the cauliflower. Simmer until the sauce thickens and coats the cauliflower. And that is it. Yes, that’s it. So super simple, but yet you’re left with the most flavorful, vegetable-packed dinner…that everyone will love.
serving suggestions?
This is best served with steamed rice, topped with thinly sliced green onions, and finished with a squeeze of fresh lime juice. Trust me, the rice is a MUST. If you want to be on the super healthy side, use brown rice, but either way, don’t skip the rice. The extra sauce soaks into the rice creating a delicious bite every single time.

If you wanted to make this meal heartier, I would recommend serving this with a side of black beans and maybe some fresh pineapple chunks for a nice tropical touch. Oh! And fried plantain chips would be a really fun and delicious addition as well. A very Filipino inspired (keyword being inspired) meal that’s perfect for these cold wintry days.

And lastly, I just have to say that this is truly a recipe that everyone really loves…even if they don’t enjoy cauliflower. I was shocked when my picky eating brothers gave this a try on New Year’s Eve. Everyone all agreed, this was the best dish of the night.

So, that should tell you right there…this is a recipe worth trying. When the brothers choose a vegetable-based dish over chicken, something about that dish must be REALLY GOOD.

Looking for a more classic Filipino style adobo? Try my one skillet adobo chicken or my pork adobo with pineapple from the Half Baked Harvest Super Simple cookbook.

easiest coconut cauliflower adobo.
The perfect healthy, 30-minute dinner, best served over steamed rice with fresh avocado and a side of beans.

  prep time 10 minutes
 cook time 20 minutes
 total time 30 minutes

INGREDIENTS


1 large head cauliflower, cut into florets
black pepper
2 tablespoons extra virgin olive oil
3/4 cup low sodium soy sauce (use more to your taste)
1/3 cup white vinegar
1/2 cup canned full fat coconut milk
¼ cup honey (if vegan, use maple syrup or 2 tbs sugar)
2 small shallots, halved or quarter
6 cloves garlic, minced or grated
4 dried bay leaves
1/2 teaspoon crushed red pepper flakes
steamed white or brown rice, for serving
green onions and limes, for serving
US Customary - Metric

INSTRUCTIONS


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
source:https://www.halfbakedharvest.com/coconut-cauliflower-adobo/

Comments

Post a Comment

Popular posts from this blog

spicy turkey taco salad with baja dressing.

spicy turkey taco salad with baja dressing. Making Thursday night tacos a thing, with this Spicy Turkey Taco Salad with Baja Dressing. Chipotle chili seasoned turkey taco meat, mixed with fresh greens, black beans, avocado, mango, and a little cheddar cheese too. Topped with tortilla chips for crunch, and finished with a creamy Baja style dressing that’s spicy and cooling. SO GOOD. If you’re looking for a non-boring salad, this is it! Raise your hand if you ate tacos at least once or twice a week growing up? My brothers and I were served ground beef tacos all the time as kids. Tacos were an easy, quick dinner that my dad could make in under 30 minutes. They were a dinner that every single one of his kids would eat. So all 7 of us… OK. So back then Asher was non-existent (which is soooo weird to think about life without Asher!), and Red was just a baby. So I guess it was more like 5 of his kids. Still, we all ate them, and we all loved them. Mom and I preferred hard shells wit
Post a Comment
Read more

jingle bell cranberry paloma.

jingle bell cranberry paloma. Welcoming the holiday season with this festive Jingle Bell Cranberry Paloma. Silver tequila mixed with leftover cranberry sauce, lime juice, a squeeze of grapefruit juice, and topped off with ginger beer…for a touch of sweetness, spice, and a little bit of bubbly too! It’s the quickest cocktail to mix up, but one that everyone always loves. Perfect for a cold winter night by the fire, or make this by the pitcher for your holiday party. Bonus this will use up any of that leftover cranberry sauce sitting in the fridge! It’s the last day of November, but the first day of HBH “Christmas Drink Saturday”. It’s crazy that I’ve been sharing these holiday cocktails for four years now. Do you guys remember the first Christmas drink I shared?
Post a Comment
Read more

Paleo Cranberry Bliss Bars (With Vegan and Keto Options)

Paleo Cranberry Bliss Bars (With Vegan and Keto Options) Paleo Cranberry Bliss Bars are a fun and festive dessert! Bake a batch to share with friends and family during the holiday season, or give as gifts. This easy-to-prepare shortbread recipe is gluten-free, grain-free, refined sugar-free, and can easily be made keto or vegan. Are you a fan of Cranberry Bliss Bars? Truthfully, before making this recipe, I didn’t ooh and ahh over the iconic bar. This homemade version tastes delightfully buttery, is perfectly sweet without being overwhelming, and leaves you feeling spry! Plus, the bars are so easy to share, and make fabulous gifts for those of you who give the gift of cookies during the holidays.
Post a Comment
Read more

One-Bowl Red Velvet Layer Cake

One-Bowl Red Velvet Layer Cake Making a delicious dessert from scratch is easy with this mix-by-hand, one-bowl red velvet layer cake. A moist crumb with the most gorgeous vibrant color, topped with a sweet cream cheese frosting – this is red velvet simplified and done right! This cake obviously would be a perfect treat to celebrate Valentine’s Day, but really, I find red velvet extremely desirable any time of year.
Post a Comment
Read more

homemade vegan twix bars.

homemade vegan twix bars. Sharing a healthier take on the classic Twix bar with my Homemade Vegan Twix Bars. Layered with dark chocolate, toasted coconut “shortbread”, maple syrup-based “caramel”, additional dark chocolate, and finished with flaky sea salt. Every last bite is sweet, nutty, hinted with caramel-like flavors, extra chocolatey, and so DELICIOUS. Absolutely nothing not to love about these homemade candy bars. Bonus? These Twix bars are easy to make, have no processed sugars, and are even gluten-free! If there’s one thing I know for sure, it’s that even when trying to eat healthy…ish, chocolate should always be included. After all, chocolate is actually one of the most antioxidant-rich foods there is. It’s true, and I know this because my mom has read up on cacao and the benefits of enjoying it…daily. Which is why she has a steaming mug of hot cacao every single morning upon waking…and every single night before bed!.
Post a Comment
Read more