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Sharing my vegan twist on a traditional Filipino dish with this Filipino Coconut Cauliflower Adobo. I’ve swapped the chicken for nutrient-packed cauliflower and slow-braised it in soy sauce, vinegar, and bay leaves. Coconut milk adds a touch of creaminess to this sweet and tangy adobo sauce making it especially delicious. This is best served over steamed rice with fresh avocado and a side of beans. The perfect healthy, 30-minute dinner, any night of the week.
It’s officially the deep, deep, deep winter around here. We had a cold, but beautiful, snow-filled weekend. At this point, I’m not yet sick of the snow and still very much embracing the cozy weather. Hoping you all are too, because it’s only mid-January and we still have a ways to go before spring!
As I mentioned Sunday, I decided to cancel a quick NYC trip to be able to spend some time with my mom for her birthday on Saturday. It was good I did because all the snow would have caused some travel issues, which I’m not so into. I was thankful to have a nice cozy weekend home and this coconut cauliflower adobo ended up being the perfect Sunday night dinner. It’s warming and hearty, yet light and healthy at the same time.
I first made this dish back before Christmas and I’ve been excited to share the recipe with you all for weeks. So happy the day has come!!
The inspiration.
Over the holidays my brother Red had his girlfriend, Hailey, here. We all LOVE Hailey so much, she is such a nice addition to our family’s Christmas celebrations. Hailey is part Filipino and every time she’s in town I’m excited to create a few Filipino inspired recipes.
Enter this easiest Filipino Coconut Cauliflower Adobo. No, it is not your traditional adobo, but it is my vegan take, and it sure is GOOD. It’s slightly inspired by last year’s Indian coconut butter cauliflower, but yet a completely different recipe with completely different flavors. This cauliflower is tangy, salty, and a touch spicy. It’s delicious served over rice.
The Details.
If you love a quick and simple recipe, this is for you. You need one sheet pan, one skillet, and only about thirty minutes from start to finish.
Start with the cauliflower. I like to charr it under the broiler to give it a bit of texture before tossing it with the adobo sauce. This will start the cooking process and ensure the cauliflower is crisp and not mushy or soggy.
While the cauliflower is charring in the oven, mix the sauce together using a few pantry staple ingredients, soy sauce, vinegar, coconut milk, and honey. It’s a slightly sweet and tangy sauce, but made a little creamy with the coconut milk.
Next, cook some garlic and shallots in a skillet, then toss in the sauce and the cauliflower. Simmer until the sauce thickens and coats the cauliflower. And that is it. Yes, that’s it. So super simple, but yet you’re left with the most flavorful, vegetable-packed dinner…that everyone will love.
Serving suggestions?
This is best served with steamed rice, topped with thinly sliced green onions, and finished with a squeeze of fresh lime juice. Trust me, the rice is a MUST. If you want to be on the super healthy side, use brown rice, but either way, don’t skip the rice. The extra sauce soaks into the rice creating a delicious bite every single time.
If you wanted to make this meal heartier, I would recommend serving this with a side of black beans and maybe some fresh pineapple chunks for a nice tropical touch. Oh! And fried plantain chips would be a really fun and delicious addition as well. A very Filipino inspired (keyword being inspired) meal that’s perfect for these cold wintry days.
And lastly, I just have to say that this is truly a recipe that everyone really loves…even if they don’t enjoy cauliflower. I was shocked when my picky eating brothers gave this a try on New Year’s Eve. Everyone all agreed, this was the best dish of the night.
So, that should tell you right there…this is a recipe worth trying. When the brothers choose a vegetable-based dish over chicken, something about that dish must be REALLY GOOD.
Looking for a more classic Filipino style adobo? Try my one skillet adobo chicken or my pork adobo with pineapple from the Half Baked Harvest Super Simple cookbook.
If you make this easiest Filipino coconut cauliflower adobo, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Easiest Coconut Cauliflower Adobo.
Servings: 4
Calories Per Serving: 274 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
Instructions
- 1. Preheat the broiler to high. On a large baking sheet, combine the cauliflower, 2 tablespoons olive oil, and a pinch of pepper. Spread the cauliflower in an even layer. Transfer to the oven and broil for 3-4 minutes, until the cauliflower is just beginning to char.2. Meanwhile, in a large glass measuring cup, combine the soy sauce, vinegar, coconut milk, honey, red pepper flakes, and 1/4 cup of water.3. In a large skillet with sides, heat the remaining 1 tablespoon olive oil over medium-high heat. When the oil shimmers, add the shallots and garlic, cook until fragrant, about 1-2 minutes. Reduce the heat to low and pour in the soy sauce mixture. Stir in the charred cauliflower. Add the bay leaves. Bring the sauce to a boil, reduce the heat to medium. Simmer, uncovered for 15 minutes, until the sauce is thickening slightly. If the sauce thickens too fast, add ¼ cup of additional water. If the sauce is not thickening, simmer an additional 10 minutes. It's better to have more sauce than less sauce.4. Remove the bay leaves and discard. Serve the coconut cauliflower adobo over rice and top with green onions and a squeeze of lime juice, if desired
This post was originally published on January 13, 2020
So delicious and easy!! My picky kids even loved it 🙂
Amazing! Thank you for trying this Amanda! xTieghan
Delish!! We aren’t eating grains and my cauliflower was smallish so I browned some chicken thighs while the cauliflower was broiling. I followed everything to a t just added the chicken in w the cauliflower and sauce to reduce. It was soooooo good! We will be eating this often!!
Yes!! I am so happy to hear that this turned out amazing for you Tiffany! Thank you! xTieghan
Wow. This was absolutely amazing! I wasn’t sure if my husband would like it but it was a hit. That sauce is so so good.
10/10 will make again!
Thank you so much! xTieghan
Amazing flavours! As a vegetarian I’m loving it! I did, however, substitute coconut cream with oat cream, works just as fine 🙂
Thank you!! xTieghan
Made this for dinner for my family tonight and they absolutely LOVED it, including my 10 year old nephew! I did a recipe and a half for the sauce and added chicken to it, in addition to the cauliflower. Phenomenal!! My mother usually doesn’t like “weird things” (anything that’s not something she grew up eating – her taste buds are non-adventerous) but this she inhaled, along with everyone else! You strike again! Keep ’em coming! You’re keeping my me and my family well fed at dinnertime :)! Thank you!
Wow I love to hear that! Thank you so much for trying this Allie! xTieghan
Is this dish one that can be made ahead and then warmed the next day? I would like to take to someone for dinner, but it will not be eaten the day it is made.
Thanks so much,
Hi Tam! Yes, you can make this and then reheat the following day. That Works great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This sounds sooo good. Definitely going to try it! I’m going to sub coconut aminos for the soy sauce, as we don’t eat soy and maybe no sweetener or less since coconut aminos is sweeter. But can’t wait to try it!
Thank you so much! I hope this turns out amazing for you! xTieghan
Hi Tieghan! I am obsessed with all your recipes and I make at least one of your different cauliflower recipes weekly! I would love to try this new recipe—but I REALLY hate coconut milk is there something I can sub for the coconut milk ( heavy cream?) or will subbing the coconut milk ruining the taste profile of the dish?
Thank you!
Hi Christine! You can use cream in place of the coconut milk. That will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Made for dinner last night and it was very easy and quick, especially because I had pre-cut cauliflower florets. Loved it with the pineapple and black beans as you recommended!
Thank you Melisa! xTieghan
I would really like to live off of your cauliflower recipes. They’re all amazing and creative. Thanks for putting together such great recipes.
Thank you for trying them Maria! I am so glad this turned out so well for you! xTieghan
Awesome, Tieghan!
Just made this for dinner tonight and the family loved it!! Added broccoli… Just because.
Have made several of your recipes- sweet and savory- they are always delicious and never disappoint!
Thanks for a great site, keep up the good work 😉
Roe
Thank you so much Roe! That is so amazing to hear! xTieghan
This looks fantastic with a wonderful blending of ingredients in one dish. I do love how quick and easy this recipe is. Mmmmmm! I just may have to try this tonight. Thanks so much for sharing.
Thank you so much Linger! I hope you love this! xTieghan
Hi Judi, I was just going to say the same thing about the honey. I was going to suggest maple syrup as a sub.
Ok. Looks totally delish. What do I need to do to sub chicken back in? Lightly grill it, or run it under the broiler then add into the sauce, as you did with the charred cauliflower? Looking forward to making this, but tired of cauliflower!
Hi Joyce! I would not use this recipe, but instead just use mu chicken adobo recipe. Linked below. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
https://fett-weg.today/one-skillet-filipino-coconut-adobo-chicken/%3C/a%3E%3C/p%3E
Tieghan
I do appreciate the different recipes that you come up with, My middle child is vegan so I am always trying to find options to cook that he can eat. As this recipe stand though You need to sub out the Honey that is something a Vegan will not eat- do you suggest agave or golden syrup.
Hi there! I recommend using maple syrup in place of the honey. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan