This is another one of those ‘not really a recipe’ recipes. Painfully simple and crowd pleasing too! I made these for the first time at Thanksgiving and a few times since then for dinner guests and everyone loves it. When I first read about it, I wasn’t sure because I had never done coconut in a savory dish before even though I know it’s popular around the world. Plus coconut and cauliflower? It works! I think it works mainly because the cauliflower is so open to accepting flavors. Chop the garlic as fine as possible for this, you really want it to almost melt into the sauce and start marinating it as early in the day as possible to infuse it as much as possible.
1 can coconut milk
2-4 cloves garlic, chopped finely
2 teaspoons crushed red pepper flakes
1 teaspoon black pepper
2 teaspoons parsley
Whisk everything together, chop up your cauliflower and toss it in the bowl. Coat the cauliflower and refrigerate it for the day. I give it a stir throughout the day to make sure it’s pretty evenly coated. Once you’re ready to start dinner, pour the whole bowl full of spiced coconut milk and cauliflower into a roasting pan and bake for 30-45 minutes at 350. I stir them around at the 15 minute mark. So so simple and hands off – and so good!