Roasted cauliflower with chipotle coconut cream is oil free and a southwest inspired sheet pan dinner that perfect as a plant based meatless main.
Ingredients in Roasted Cauliflower with Dairy Free Chipotle Sauce
I love sheet pan dinners like this one and our maple mustard sheet pan dinner because they are both easy to make and then clean up, too!
This sheet pan supper is made with cauliflower, butternut squash, black beans and green onion. Then it is drizzled with a chipotle sauce to give it a spicy southwest vibe. I love how vibrant the butternut squash look when paired with the roasted cauliflower.
Here are the plant based ingredients you will need for this roasted cauliflower side dish:
- Butternut Squash
- Black Beans
- Green Onions
- Chipotle Pepper in Adobe Sauce
- Lite Coconut Milk
- Fresh Cilantro
I love the combination of fresh and pantry staples in this sheet pan dinner.
How to Make Roasted Cauliflower Sheet Pan Dinner with Dairy Free Adobe Sauce
This recipe really comes together quite easily in a few steps. Your roasted cauliflower squash are pretty much your standard roasted veggies – but are oil free. To roast these oil free, I add a small amount of vegetable broth. To get the best roasted vegetables that are caramelized on the edges, I recommend roasting them on foil OR a silpat mat. Parchment paper works, but they will not get ‘caramelized’.
While your vegetables are roasting, make your creamy dairy free sauce. Combine sauce ingredients in a blender and blend until smooth. Your sauce will be very runny at this point, so you can thicken it on the stovetop with some cornstarch mixed with water.
At this point, add your black beans and green onions to the sheet pan and bake longer. Drizzle with your sauce and your plant based meatless main dinner is ready!
How to Serve Your Cauliflower and Squash Sheet Pan Supper
This dish is a delicious southwest inspired meal! It would be perfect in a taco bowl or even in a taco shell.
It could also be a great side dish with tortilla soup or your favorite veggie burger.
If there are leftovers, store in the refrigerator. I do not recommending freezing the roasted vegetables, but you could freeze the sauce.
Here are some frequently asked questions about this roasted cauliflower dish:
- Could you use a different bean?
Pinto beans could be a great substitute for black beans.
- Do I have to use vegetable broth?
No, you do not. I roast vegetables all the time with no liquid, but you will want to spray your covered pan with cooking spray to prevent sticking. You will probably also want to salt your vegetables lightly before roasting.
- Do I need to use canned coconut milk?
I have not tested this with refrigerated coconut milk, but because coconut milk in the refrigerator section is thinner, I don’t think it will turn out the same.
- What should I do with the leftover coconut milk?
Our roasted vegetables with lemon cream sauce is perfect for leftover coconut milk!
- What should I do with leftover chipotle peppers?
I always freeze my leftover peppers in a freezer safe container. You could also make our Creamy Cashew Chipotle Sauce.
If you make this cauliflower roasted vegetable dish, I would love to know! Tag @badtothebowl on social media.
Roasted Cauliflower with Chipotle Coconut Cream
- 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
- 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!