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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.

Ginger Peach Cauliflower with Coconut Rice [Vegan]

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Serves

3-4

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

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

  1. Preheat the oven to 400°F (200°C), set to convection mode. Line a large sheet pan with parchment paper.
  2. 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.
  3. 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.
  4. 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.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


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    About The Author

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    Elaine Skiadas

    See My Recipes

    With her fresh, friendly voice and easy-to-follow instructions, recipe developer Elaine Skiadas shares helpful vegan cooking tips, tricks and techniques and mouthwatering recipes for showstopping vegan dishes.

    Elaine’s recipes help the modern teen cook be more environmentally-conscious and develop healthy habits while also proving that easy vegan cooking doesn’t need to be bland or boring. With just a few simple techniques and a handful of quality ingredients, it’s easy as can be to whip up a restaurant-quality meal for your family and friends. Even if you’re new to cooking, you can easily make delicious Zucchini Bread Pancakes to fuel your morning or a Spinach Artichoke Quesadilla for a quick lunch or midafternoon snack. Dinnertime features exciting takes on favorite dishes like Roasted Red Pepper Pasta, Indian Butter Tofu and Butternut Mac and Cheese.

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