Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 2 tablespoons vegan butter
- 3 cloves garlic, minced
- 1 cup coconut milk or plant-based cream
- 1 teaspoon turmeric
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Spread cauliflower florets on a baking sheet and roast for 20 minutes until tender.
- In a skillet, melt vegan butter over medium heat.
- Add minced garlic and sauté until fragrant.
- Pour in coconut milk, turmeric, salt, and pepper; simmer until slightly thickened.
- Toss roasted cauliflower in the sauce and serve garnished with fresh parsley.
Notes
- For added flavor, sprinkle with nutritional yeast or chili flakes.
- Best enjoyed immediately while hot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Roasting, sautéing, simmering
- Cuisine: Vegan, Plant-Based
- Diet: Vegan
Nutrition
- Serving Size: 1 plate
- Calories: 210 Kcal
- Sugar: 3g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg