Coconut Cauliflower


Cauliflower is super healthy.  It is full of antioxidants, anti-inflammatory substances, fiber, protein and other good stuff.  So it is good to eat cauliflower reasonably often. This dish is quite rich, so I cook it when I am entertaining, or on vegetarian nights.


  • 1 sm cauliflower, cut into florets
  • 1/4 Kent pumpkin or 1/2 butternut pumpkin, cut into cubes to match florets in size
  • 1/2 onion, diced
  • 1 t ground cumin
  • 3/4 t ground tumeric
  • 3/4 t ground coriander
  • 3 T macadamia oil
  • 5 T almond meal
  • 400 ml coconut milk
  • 1 T parsley, finely chopped

Steam or boil cauliflower and pumpkin separately until just soft.  Be careful not to overcook. Using a mortar and pestle, grind onion, spices, 2 T oil and almond meal into a paste.  It doesn’t matter if the onion remains a little chunky.  Gently fry paste in remaining oil for 1 minute, then add coconut milk and cook over low heat without boiling until mixture starts to thicken.  Add cauliflower and pumpkin and cook until heated through. Sprinkle with parsley and serve immediately.


About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

4 responses »

  1. Looks delicious!! I never thought of coconut, cauliflower, and pumpkin before. Great dish for the holidays. Thank you!!

    I am going to reblog it on my reblog page!


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