easiest-coconut-cauliflower-adobo.
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.
Ingredients
1 large head cauliflower, cut into florets
0.75 cup low sodium soy sauce (use more to your taste)
1 tablespoon extra virgin olive oil
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