Creamy, kid-friendly vegan meal that’s packed with flavor.
1 small head of cauliflower (trim rough stems and leaves)
200ml coconut cream + 200ml water
2-3 tbsp light soy sauce
1 tbsp turmeric powder
2 tbsp mushroom bouillon powder (optional)
2 tbsp smooth peanut butter
2 tbsp coconut oil
1-2 tbsp olive oil
1-2 tsp fine sea salt to taste
1/2 tsp ground black pepper
1 tsp sugar
1 half thumb-sized piece of ginger, crushed
2 large garlic cloves, crushed
Half large shallot, thinly sliced (about 3 tbsp)
1 small bunch of fresh coriander for garnish
Preheat oven with fan assist, grill function to 180C.
In small ovenproof pot/dish with lid or cast iron pot with lid or covered with aluminum foil (the size should be just enough to snuggle the cauliflower inside), put cauliflower (florets up) into pot. Drizzle with olive oil all over and season with sea salt. Bake, covered, for 30 min. Meanwhile, make sauce.
Heat coconut oil in frying pan on medium high. Sauté ginger, garlic and shallots until fragrant, about 2 minutes. Reduce heat if shallot is turning brown too quickly. Add turmeric powder and stir to coat. Pour in coconut cream and add mushroom bouillon powder. Reduce heat to medium and stir to combine. Add sugar, soy sauce, peanut butter and stir. Add water and bring turmeric coconut cream to simmer. Taste and check for seasoning. Remove from heat.
Remove cauliflower from oven, remove lid or tinfoil, and add turmeric cream. Using two forks, carefully turn cauliflower upside down to coat florets with turmeric cream, then turn it back to upright position and return to oven and bake, uncovered, for 15 minutes further, until cauliflower is lightly browned all over. Check whether cauliflower is cooked through by inserting fork into the heart of the cauliflower. If there is no resistance, then it is ready.
Let cauliflower rest for 5 minutes then sprinkle with fresh coriander leaves before serving. Serve warm with rustic bread, steamed rice or scallion pancakes.