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Coconut Cauliflower Bowl

Coconut Cauliflower Bowl

"Bowl" meals are now extremely popular. Rice, barley, or other grains with assorted fresh veggies and some sort of protein or vegan main, coated with a flavorful sauce. Tonight I roasted a head of cauliflower and tossed it in a spicy coconut sauce, and served it over a bed of basmati rice with green onions and cilantro.

This recipe does not call for any dairy, nuts, peanuts, egg, soy, wheat, oats, fish, shellfish

Ingredients
1 head of cauliflower, cut into florets
1 tbsp olive oil or coconut oil
1 clove of garlic
1 tin of full fat, 100% pure coconut milk
a pinch of ground ginger
a pinch of saffron
1 tsp ground turmeric
salt and freshly ground black pepper to taste
a handful of cilantro
1 green onion
4 servings of basmati rice

Method
- Spread the cauliflower florets out evenly on a tray lined with parchment paper and drizzle with either olive or coconut oil, then sprinkle with salt and pepper to taste. Roast at 375F for 45 minutes.
- Prepare the sauce about 15 minutes before the cauliflower is finished cooking. Finely mince the garlic and add to a pan along with a scoop of fat from the tin of coconut milk (the fat should separate at the top). Let simmer on low until it becomes aromatic. Then add the full tin of coconut milk and the spices and whisk constantly for 12 - 15 minutes until it turns a rich yellow color and has slightly thickened. Season with salt and pepper to taste.
- When the cauliflower is finished roasting just dump it all into the sauce and mix until all the florets are well coated.
- Serve over hot rice and garnish with sliced green onions and fresh cilantro

Optional
I topped mine with toasted rice powder which is made by toasting white sticky rice in a dry pan and then grinding in a mortar and pestle or a coffee grinder. It adds a "nutty" taste and texture that can be challenging to achieve if you have nut or seed allergies.

This recipe should serve 2 as a main course or 4 for as a first course

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