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Ginger Peach Cauliflower with Coconut Rice
[Vegan]

Author Bio

With her fresh, friendly voice and easy-to-follow instructions, recipe developer Elaine Skiadas shares helpful vegan... Read More

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Ginger Peach Cauliflower with Coconut Rice [Vegan]

3-4

Dairy Free

Vegan

To anyone who says vegetables are boring, I challenge you to try this recipe! Cauliflower florets are roasted in the oven until crispy then tossed with a sweet and sticky ginger-peach glaze. The sugars caramelize, turning a humble vegetable into the most flavorful (and addictive) meal in under 30 minutes. While the cauliflower bakes, I like to make a batch of my simple coconut-lime rice. For the best rich and creamy texture, make sure you use canned full-fat coconut milk here, not the stuff from a carton.

Credit: Reprinted with permission from Fantastic Vegan Recipes for the Teen Cook by Elaine Skiadas. Page Street Publishing Co. 2023. Photo credit: Elaine Skiadas. Read More

Ingredients You Need for Ginger Peach Cauliflower with Coconut Rice [Vegan]

For the Coconut Rice:

1 cup (180 g) uncooked jasmine rice
1 cup (240 ml) full-fat, unsweetened coconut milk
1 cup (240 ml) water
3/4 teaspoon kosher salt
Zest of 1 unwaxed lime

For the Ginger Peach Cauliflower:

1 head cauliflower, broken into medium-sized florets
3 tablespoons (45 ml) olive oil
Freshly ground black pepper
2 tablespoons (16 g) cornstarch
1/2 cup (160 g) peach preserves
2 tablespoons (30 ml) soy sauce
2 tablespoons (30 ml) fresh lime juice
1/2 teaspoon ground ginger
Fresh mint or basil, for serving

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How to Prepare Ginger Peach Cauliflower with Coconut Rice [Vegan]

Preheat the oven to 400°F (200°C), set to convection mode. Line a large sheet pan with parchment paper.
To make the coconut rice, in a medium-sized saucepan, bring the rice, coconut milk, water and salt to a boil. Lower the heat to low, cover the pot and cook for 15 minutes. Without removing the lid, turn off the heat and let the rice sit for another 5 minutes before stirring in the lime zest.
For the cauliflower, in a large bowl, toss the cauliflower florets with the olive oil and lots of pepper. Add the cornstarch and toss again to coat. Spread the cauliflower on the prepared sheet pan and bake for15 minutes.
While the cauliflower bakes, in a small bowl, stir together the peach preserves, soy sauce, lime juice and ginger. Toss the cauliflower with the glaze and bake for another 5 to 10 minutes, or until tender and caramelized. Serve the cauliflower over the coconut rice with your choice of fresh mint or basil.