Just when I thought there were no more ways to cook cauliflower. I have made cauliflower pizza, cauliflower buffalo “wings,” sautéed cauliflower, roasted cauliflower, curried cauliflower, but SMOTHERED cauliflower? When I discovered it was vegan I had to test it out, not just because it sounded good, but because I found this recipe via Darius Cooks. Now if he says it’s good. It’s good!
This recipe is altogether pretty simple. The part I messed up on was the roux. It has been over a decade since I made roux so I was off a bit. I wanted it to be more brown but I had to go ahead and share regardless of my how brown my smothering goodness of gravy truly was.
- 4 cups of cauliflower florets
- 1 good pinch of each salt, pepper, garlic powder, Italian herbs
- 1/2 cup of coconut milk
- 2 cups of all purpose flour
- Olive oil for frying
For the gravy:
- 2 tablespoons of the reserved frying olive oil
- 2 tablespoons of flour
- 3-4 cups of vegetable stock
- 1/2 cup of diced onion
- 1/2 cup of diced bell pepper I chose green because that's all I had
To begin, preheat the olive oil in a skillet. Season the cauliflower florets with salt, pepper, garlic powder, onion powder and Italian herbs and place them in large bowl. Pour coconut milk over the cauliflower florets and stir well to combine. Next, add the flour and mix well to combine. Splash a bit of water in the oil to see of the oil is ready. Once the oil is hot, shake any extra flour from each floret and fry until golden brown. Place fried florets to drain on a large plate with a paper towels. Remove the oil from the pan, saving 2 tablespoons of the fried olive oil.
Chop up your onion and bell peppers. Add your chopped pieces to the pan with 2 tablespoons of the left over oil. Saute until onions become a little tender and translucent. Add in the flour and stir frequently until the roux had turned a dark brown color. Add your vegetable stock. You may need more vegetable stock than you think because it thickens pretty quickly. Take your fried cauliflower and add to the your gravy. Gently combine and toss until cauliflower is fully coated.
Garnish with cilantro or scallions and serve over cooked jasmine rice.
Let me tell you, this is one dish I will have on heavy rotation.
It was so good I wanted to slap myself.
Cheers to a great flavorful vegan dish!
Simple & Homemade