Thai Coconut Cauliflower

Spinach, I love. Broccoli, bring it on. But cauliflower? I can usually leave it at the kitchen door.

I’m DEFINITELY a late convert to this cruciferous’ fan club. So what made me cross the picket line? Well, it has to do with a favorite flavor addition which totally made my Thai Coconut Cauliflower a new fave.

Lately I’ve been in a Thai state of mind thanks to my Slow Cooker Thai Chicken Soup.  But then any dish with coconut milk? Hello, lovely.

So when my husband pulled this recipe out of his…um…thin air, I was like, WHA? WHA?

Me eat cauliflower? Okay, maybe. If its coated with melted cheese.

But when my man presented his selling points, I could feel my resolve melting away:

1. It’s skinny. If you want to use low fat coconut milk.

2. See #1: Coconut milk.

3. Creamy Thai flavors of sweet mirin and salty fish sauce. Don’t freak out, fish sauce doesn’t taste like fish, but a cleaner, thinner salty flavor sort of like soy sauce.

4. The added kick of spicy jalapeño and pucker of lime.

5. It’s just so darn  pretty.

Thanks to the Paleo craze, cauliflower has made the spotlight as a great sub for starch, either rice or potatoes, on many a healthy dinner table.

Served with fish, chicken, beef or just on top of rice all on its own, I’m sold. Count me in. Raise my hand in the air.

You know what? I like cauliflower.

3.43 from 7 votes

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Thai Coconut Cauliflower

Ingredients

• 2 heads cauliflower cut into floret chunks
• 1 can coconut milk
• 2 tablespoons fish sauce
• 2 tablespoons sweet mirin or 2 tablespoons sake with a pinch of sugar
• 3 tablespoons shredded coconut
• sliced red jalapeno
• zest of one lime and then cut into chunks for garnish

Instructions

1. Place cauliflower, coconut milk, fish sauce and sweet mirin in a large saucepan. Bring to a boil, then reduce to medium and cook until coconut milk is reduce by half, about 20 minutes.
2. Add shredded coconut and cook for an additional 10-15 minutes or until cauliflower is tender.
3. Garnish with sliced red jalapeno, lime zest, and lime wedges and serve immediately.

Below are a few more cauliflower recipes I might have to try. Broadening my horizons, you know? And if you’re in the market for even more, check out this list of 25 amazing low carb cauliflower recipes.

These are some fab recipes, so if you’re like me and love to Pin, please make sure you click through to their sites to set the right recipe path. Bon apéttit!

Joy makes my heart go pitter patter with butter,  mushrooms, Brussels sprouts (another cruciferous I’ve recently become a fan of), cauliflower and carrots all brightened with lemon and parsley in Joy the Baker’s Butter Roasted Cauliflower.

Joy the Baker’s recipe above continues to inspire with Lisa’s twist in With Style and Grace’s Roasted Cauliflower With Capers that’s so good she recommends you double it for later.

Heather sweetens the Paleo pot revolution with the addition of carrots to Multiply Delicious‘ Cauliflower Carrot Herb Mash.

Jessica is pimping the skinny with The Novice Chef’s Roasted Garlic Cauliflower Soup that comes in under the radar at only 212 calories a serving.

Another Asian spin on the white blooming beauty, Maria’s vegetarian tastes have finally succombed to steak, thanks to Two Peas and Their Pod’s Cauliflower Steak with Ginger Soy Sauce Recipe from Steamy Kitchen.

Here’s to another sweetened up version of a Mashed Sweet Potatoes and Cauliflower as Sandy makes cauliflower sweet with Reluctant Entertainer.

A little smoky, a little nutty, Sommer uses Indian flavors to spice up A Spicy Perspective’s Crispy Roasted Cauliflower with Tahini Dressing. 

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