Main Dishesbonappetit4.4
Roasted Cauliflower With Turmeric Sauce
Plain roasted cauliflower? Snore. Dress it up with this turmeric-spiked coconut milk sauce and a handful of crunchy toppings and a fresno chile for heat.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●saucepan
📝 Preparation Steps
1
Preheat oven to 425°. Place 1 large head of cauliflower (about 2½ lb.), cored, cut into large florets, on a large rimmed baking sheet. Drizzle with extra-virgin olive oil and season with kosher salt; toss to coat. Spread out into an even layer and roast, turning halfway through, until deeply browned and tender, 40–⏱️ 50 minutes.
large head of cauliflower (about 2½ lb.), cored, cut into large florets1Kosher salt
2
Meanwhile, heat 1 Tbsp. extra-virgin olive oil in a medium saucepan over medium. Cook 5 garlic cloves, finely grated, and one 2½" piece ginger, peeled, finely grated, stirring constantly, until fragrant, about ⏱️ 30 seconds. Add 2 tsp. ground turmeric and season with salt. Cook, stirring, until mixture is yellow, about ⏱️ 1 minute. Pour in half of one 13.5-oz. can unsweetened coconut milk and bring to a simmer. Cook, stirring occasionally, until slightly thickened, 8–⏱️ 10 minutes. Stir in 1 Tbsp. fish sauce, 2 tsp. honey, and remaining half of one 13.5-oz. can unsweetened coconut milk. Return to a simmer, cover, and cook, stirring occasionally, ⏱️ 20 minutes. Taste sauce and season with more salt and/or add honey if needed.
. extra-virgin olive oil, plus more for drizzling1 Tbsp. (or more) honey2 tsp2½" piece ginger, peeled, finely grated1. ground turmeric2 tsp13.5-oz. can unsweetened coconut milk1. fish sauce1 Tbsp
3
Transfer cauliflower to a platter; pour turmeric sauce over. Top with 1 Fresno chile, thinly sliced, store-bought fried onions, and toasted unsweetened coconut flakes.
Fresno chile, thinly sliced1
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