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Coconut Cauliflower Adobo: Mind-Blowing Flavor! Discover the easiest Coconut Cauliflower Adobo! This recipe is quick, delicious, and packed with flavor. A must-

Coconut Cauliflower Adobo: Mind-Blowing Flavor!

This coconut cauliflower adobo is a flavor sensation that redefines weeknight dinners. It transforms simple cauliflower into a dish bursting with savory, tangy, and slightly sweet notes, all brought together by a luscious, creamy sauce. Perfect for those seeking a quick, vegetarian meal without compromising on taste. The magic of adobo, infused with rich coconut milk and tender charred cauliflower, creates an incredibly satisfying and comforting dish. It's surprisingly simple to make, proving th
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 large head cauliflower, cut into florets
  • black pepper
  • 2 tablespoons extra virgin olive oil
  • 3/4 cup low sodium soy sauce
  • 1/3 cup white vinegar
  • 1/2 cup canned full fat coconut milk
  • 1/4 cup honey
  • 2 small shallots, halved or quarter
  • 6 cloves garlic, minced or grated
  • 4 dried bay leaves

Method
 

  1. Preheat the broiler to high. On a large baking sheet, toss the cauliflower florets with 2 tablespoons olive oil and a pinch of black pepper. Spread in an even layer.
  2. Transfer the baking sheet to the oven and broil for 3-4 minutes, until the cauliflower is just beginning to char.
  3. Meanwhile, in a large glass measuring cup, combine the soy sauce, white vinegar, coconut milk, honey, and 1/4 cup of water.
  4. In a large skillet with sides, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the shallots and garlic, cook until fragrant, about 1-2 minutes.
  5. Reduce the heat to low and pour in the soy sauce mixture from step 3. Stir in the charred cauliflower and add the bay leaves. Bring the sauce to a boil, then reduce heat to medium.
  6. Simmer, uncovered, for 15 minutes, until the sauce is thickening slightly. If it thickens too fast, add ΒΌ cup of additional water. If not thickening enough, simmer for an additional 10 minutes. Remove and discard the bay leaves.
  7. Serve the coconut cauliflower adobo hot, ideally over rice, and garnish with green onions and a squeeze of lime juice if desired.

Notes

- For extra char, don't overcrowd the baking sheet when broiling the cauliflower.
- Adjust the soy sauce and vinegar to your personal preference for saltiness and tang.
- If you prefer a thicker sauce, simmer uncovered for a few extra minutes, but watch carefully to prevent burning.