Coconut Turmeric Cauliflower

This fragrant and golden-hued dish brings together the bold flavors of turmeric, lemongrass, and lime leaves for a beautifully spiced cauliflower dish. Roasting or grilling the cauliflower enhances its natural sweetness, while the coconut oil and aromatics create a warming, nourishing depth of flavor. Whether served as a side or the star of a plant-based meal, this dish is as vibrant as it is delicious!

Chef’s Tip

Ingredients

¼ cup coconut oil
1 chopped shallot
1-inch piece of ginger, peeled and chopped
1 stalk lemongrass
6 lime leaves
1 head cauliflower
2 teaspoons turmeric powder
1 pinch sea salt
Green onions or cilantro to serve

Directions

Prepare the Heat: If using a BBQ, preheat to medium heat. If using an oven, turn on the broiler.
Prep the Lemongrass: Remove the tough outer layer, pound or press the inside with a wooden spoon to release its aroma, then chop into ½-inch pieces.
Sauté the Aromatics: In a medium pot, heat the coconut oil. Add shallot and ginger, cooking until softened.
Infuse the Flavor: Stir in lemongrass and lime leaves. Simmer on very low heat for about 30 minutes to develop the flavors. Let sit for 10 then strain and set aside.
Prepare the Cauliflower: Trim the stem and cut the florets into bite-sized pieces (1-2 inches).
Season and Roast: Coat cauliflower with 1 tablespoon of the seasoned coconut oil, sprinkle with sea salt, and roast or grill until lightly browned and tender.
Finish and Serve: Drizzle the remaining oil over the cooked cauliflower. Sprinkle with turmeric and toss until evenly coated in its golden hue. Garnish with herbs.