Level up a basic roasted cauliflower side dish with this savory coconut-milk-based sauce and crispy, crunchy toppings. Turmeric provides an earthiness that sings when paired with ginger, garlic, honey, and a dash of fish sauce. The result is bright, rich, and warming at the same time—and you can’t beat the sunny color!
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What you’ll need
Pragati Turmeric
$10 At Diaspora Co.
Rimmed Baking Sheet
$30 At Amazon
Medium Saucepan
$50 $39 At Amazon
Microplane
$18 At Amazon
Recipe information
Total Time
50 minutes
Yield
4 servings
Ingredients
1
1
5
1
2
1
1
2
1
Preparation
Step 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.
Step 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.
Step 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.
How would you rate Roasted Cauliflower With Turmeric Sauce?
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Reviews (3)
Back to TopLoved this sauce. Roasted cauliflower is always delicious, a real favorite, and this sauce makes it taste wonderfully rich and the color is beautiful on the pate. Leftovers were delicious the next day, and I had left over sauce which I used to serve spinach.
Anonymous
Albany NY
2/20/2024
I made this tonight for dinner and absolutely loved it! I used Braggs Liquid Aminos in place of the Fish Sauce and instead of cutting the cauliflower into florets, made cauliflower steaks. The store-bought fried onions were the perfect finishing touch.
Erin Ries
Telluride
3/1/2024
Made this as a part of an English Sunday roast and wow - just so amazing. Don't skip any of it. Also on the menu was peri peri roast cast iron chicken, classic Jaime Oliver puffy crispy potatoes and peas.
GinaG
Denver, CO
3/4/2024
I made it exactly as the recipe directed, using my Burlap & Barrel turmeric, and it was absolutely delicious. I have already made it twice
Debbie
Silver Spring MD
3/27/2024
I made this without quite all the ingredients. I made the sauce and the cauliflower exactly as written. I did not have the onions or the chile and I don't like desiccated coconut. I saw the reviews mentioned that the toppings were delicious so I decided to crisp some onions. I used mix of rice flour and corn starch and tossed some thinly sliced onions until coated and then pan fried in oil until crisp. The cauliflower and sauce were amazing, the onions elevated to another level. I would have used premade onions if I had them, and I can see where a touch of heat from the chili would also be delicious. I had also pan fried trout in butter and we ended up smothering that in the sauce and onions as well. I will make this again, and definitely keep the sauce recipe for other things. It was delicious!!
Anonymous
Hebron, CT
4/30/2024