| Prep Time: 5 mins
| Cook Time: 25 mins
| Total Time: 30 mins
You may need: Dried Garlic Powder
We love creating untraditional recipes, using the spices and flavors of a region to inspire new dishes. This Coconut Turmeric Cauliflower recipe delivers the exotic flavors of a Balinese coconut turmeric sauce and pairs it with one of our favorite veggies. The result is a healthy, quick meal or side dish that feels like comfort food.
Turmeric is a backbone of many Asian curries and other sauces which, due to its reputation as having anti-inflammatory properties, has now achieved superstar status across the world. We created our Turmeric Gold spice blend to provide the bright color and subtle earthy notes of turmeric, complemented by the warming spices nutmeg and clove, native to Indonesia, as well as cinnamon. We round out the flavor profile with the Asian trinity of aromatics: ginger, garlic, and onion. Our Turmeric Gold spice blend is designed to be flexible. Use it in any recipes calling for Turmeric for a little boost of flavor. Make a larger batch of sauce to use on fish or chicken.
1 head of Cauliflower, cut into medium florets
1 tbsp coconut oil (or canola or olive) oil
1/2 cup coconut milk (from a can)
1 tbsp Piquant Post Turmeric Gold Spice blend
salt and pepper to taste (optional)
This coconut turmeric cauliflower recipe takes a basic roasted cauliflower recipe and really amps up the flavor.
Make sure to buy coconut milk, not coconut cream or coconut water. Coconut cream is a concentrate and much thicker than coconut milk. Coconut water is well, water and won't produce results.
Briefly frying the spices in the oil will release maximum flavor. Don't cook them too high or too long. 1 min on Med or Med-Low will suffice.
Lastly, optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Preheat oven to 400. Line a sheet pan with foil. Heat a small sauté pan or skillet on Med-Low and add oil to pan. Prepare cauliflower and cut into bite-sized florets.
When oil heats up add Turmeric Gold spice to pan and briefly stir in the spices. Add the coconut milk and stir to mix. Bring to a low simmer for 1 minute.
Remove pan from heat. In a large mixing bowl add the cauliflower and pour over the coconut turmeric sauce. Using a slotted spoon, mix the cauliflower to thoroughly coat the florets.
Spread the cauliflower evenly on the foil and place pan in oven. Cook for 20 minutes or until soft enough to pierce with a fork.
We created our Turmeric Gold spice blend as a flavor boost for any recipe where turmeric is used.
Try our Balinese Pan-Seared Fish recipe with the Turmeric Gold spice blend for an absolutely winning alternative.
Here are 49 alternate recipes using turmeric where you can substitute our Turmeric Gold spice blend.
Post pictures of your masterpiece meal on social media and tag us. We repost!