Easiest Coconut Cauliflower Adobo.
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cauliflower simmered in a coconut milk-based adobo sauce with garlic, shallots, and warm spices. A vegetarian take on the Filipino classic, typically served over rice with avocado and beans.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large head cauliflower, cut into florets
- black pepper
- 2 tablespoons extra virgin olive oil
- 3/4 cup low sodium soy sauce ((use more to your taste))
- 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
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1763mg
- Total sugar
- 35g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 764mg
- Calcium
- 99mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1763MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.