This recipe is from The Half Baked Harvest Blog. I highly recommend making this on a night that you want something flavorful, but don’t want to put in a ton of effort.
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
- ¼ cup honey (if vegan, use maple syrup or 2 tbs sugar)
- 2 small shallots, halved or quarter
- 6 cloves garlic, minced or grated
- 4 dried bay leaves
- 1/2 teaspoon crushed red pepper flakes
- steamed white or brown rice, for serving
- green onions and limes, for serving
Preparation:
- Preheat the broiler to high. On a large baking sheet, combine the cauliflower, 2 tablespoons olive oil, and a pinch of pepper. Spread the cauliflower in an even layer. Transfer to the oven and broil for 3-4 minutes, until the cauliflower is just beginning to char.
- Meanwhile, in a large glass measuring cup, combine the soy sauce, vinegar, coconut milk, honey, red pepper flakes, and 1/4 cup of water.
- In a large skillet with sides, heat the remaining 1 tablespoon olive oil over medium-high heat. When the oil shimmers, add the shallots and garlic, cook until fragrant, about 1-2 minutes. Reduce the heat to low and pour in the soy sauce mixture. Stir in the charred cauliflower. Add the bay leaves. Bring the sauce to a boil, reduce the heat to medium. Simmer, uncovered for 15 minutes, until the sauce is thickening slightly. If the sauce thickens too fast, add ¼ cup of additional water. If the sauce is not thickening, simmer an additional 10 minutes. It’s better to have more sauce than less sauce.
- Remove the bay leaves and discard. Serve the coconut cauliflower adobo over rice and top with green onions and a squeeze of lime juice, if desired.
Yields: 4 Servings
Time: 30 minutes
