Roasted Cauliflower with Chipotle Coconut Cream
Chipotle adds a spicy kick while coconut milk mellows out these roasted veggies!
Servings: 4 Servings
Calories: 300kcal
Ingredients
- 4 cups cauliflower pieces
- 2 cups butternut squash, cubed
- 1/2 of a jalapeńo sliced (use whole jalapeńo including seeds for spicier!)
- 1/4 cup of vegetable broth
- 1 cup cooked black beans
- 4 green onions sliced
Chipotle Cream Sauce
- 1 chipotle in adobe sauce, chopped (use 2 for more spice!)
- 2 Tblsp of adobe sauce
- 1/4 cup chopped cilantro
- 1 garlic clove, minced
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 cup + 2 Tblsp water
- 1/2 cup lite coconut cream
- 2 Tblsp cornstarch
- 1 Tblsp lime
Instructions
- Preheat oven to 425 degrees. Spread foil on large rimmed baking sheet.
- Combine your cauliflower pieces, butternut squash and jalapeńo in bowl. Toss with 1/8 cup vegetable broth.
- Place vegetables on baking sheet, roast for 30 minutes, stirring frequently to prevent sticking. If they start to look dry, add 1 - 2 tablespoons of reserved broth
- After 30 minutes, add your black beans and green onions, stir well on the baking sheet. Bake for additional 10 - 15 minutes until cauliflower and squash are tender.
- While your vegetables roast, make your chipotle coconut cream.
Chipotle Coconut Cream
- Combine your chopped chipotle pepper, adobe sauce, cilantro, garlic, cumin and salt in blender. Blend until smooth.
- Pour this mix into small saucepan and add 1/4 cup of water and lite coconut milk. Heat on low heat.
- In separate bowl, combine your cornstarch and 2 Tblsp water, whisk well until there are no clumps.
- Gently stir or whisk your cornstarch mixture into your chipotle saucepan on stove.
- Stir constantly until just starting to get thick.
- Remove from heat, stir in lime juice.
- Drizzle your sauce over roasted vegetables. Reserve remaining sauce for additional dipping or a salad topping!
Nutrition
Calories: 300kcal