Roasted Cauliflower with Chipotle Coconut Cream

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I know it is a few days after the official new year, but Happy New Year, nonetheless!
Friends + Celebrations are Memories Forever
I hope you had a wonderful time ringing in the new year. Our family had fun catching up with friends, throwing confetti in the air and watching the NYE countdown live from New York.
I had not watched the countdown in a long time. It was actually quite fun to watch all the performers, discuss it with our friends (usually joking about their outfits or performance) and also just catch up in general from a busy December!
One Word
Have you heard of picking one word for the new year? It’s an interesting take on the ole’ new year resolutions, our as I like to call them goals.
It allows you to focus on one word, and as with things in life, when you are focused on something you become more aware of that. So say your word is ‘healthy’ – as you pray into that word, think about that word on a daily basis – you become more aware of how that word can impact your daily life.
It’s a very cool idea.
I have not done the one word before. I haven’t felt called to a ‘word’. But then as I thought how I want to slow my pace down this year and be more present with my family, with everyone – this devotional popped up in my inbox about that exact train of thought.
So I don’t know if ‘slow down’ is my word (and really it is two words). But I will continue to pray about it and wait for a sign.
Your Resolution
So did you make a resolution?
Many people make healthy resolutions this time of year, did you?
Well, you may not be able to help me slow down but we can help you stay on track with your healthy goals!
My mission this year is to keep posting healthy, plant powered recipes weekly – would you find that helpful?
I hope so.
We can start with this mildly spicy roasted cauliflower with chipotle coconut cream.

It is full of taste and it is OIL FREE.
Roasted vegetables in the winter are so comforting and this dish is both filling from the black beans and full of taste from the chipotle coconut cream. Chipotle while it does add a mild spice, the coconut cream balances it out to provide a creamy texture that pair perfectly. And using a lite coconut cream means that you don’t get an overly strong coconut taste! (believe me, my husband would not eat this if it tasted like coconut! And he loved it.)
Drizzle the veggies with a lot of the cream to make it super saucy or better yet, fill a bowl full of fresh spinach and top it with the roasted cauliflower and chipotle coconut cream.
Healthy bowl of goodness coming at ya’!
From my kitchen to yours, I wish you a very Happy 2018! Drop us a line on social @badtothebowl – I would love to get to know you better.


Roasted Cauliflower with Chipotle Coconut Cream

Recipe by SarahCourse: Main

Chipotle adds a spicy kick while coconut milk mellows out these roasted veggies!


  • 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

  • 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


  • Preheat oven to 425 degrees. Spread foil on large rimmed baking sheet.
  • Combine your cauliflower pieces, butternut squash and jalapeńo in bowl. Toss with vegetable broth.
  • Place vegetables on baking sheet, roast for 30 minutes, stirring frequently to prevent sticking.
  • After 30 minutes, add black beans and green onion, stir well on the baking sheet. Bake for additional 10 – 15 minutes.
  • While your vegetables roast, make your 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 thickened.
  • Remove from heat, stir in lime juice.

  • Drizzle your sauce over roasted vegetables. Reserve remaining for additional dipping or salad topping!

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