The Flaming Vegan

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Cauliflower Coconut Milk and Almond Island Melody
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Cauliflower Coconut Milk and Almond Island Melody

Prep Time: 30 Minutes

Cook Time: 35 Minutes

This recipe is one that I love to make and it is so simple and easy to do. You may take this and use any vegetable you wish. I have made it with cauliflower, broccoli, cabbage, mushroom, and green beans. I think you can use any vegetable in the house to make this one. You may also like to add other vegetable and not just make this using the ones in this recipe. Mix and match your vegtables and see what you can create. Have fun and enjoy this recipie.


  • 2 Pounds Head of Cauliflower, broken up
  • Salted water for cooking cauliflower
  • 1/3 Cup Earth Balance Natural Buttery Spread
  • 1/3 Cup All-Purpose Flour
  • 3/4 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 2 1/2 Cup Coconut Milk (fresh or canned - I use fresh)
  • 1 Cup Fresh Snow Peas or Sugar Snap Peas cut in thirds
  • 1/2 Cup Sliced Mushrooms
  • 2 Cups Grated Vegan Gourmet Cheddar Cheese
  • 1 Cup of Sliced Almonds (optional)


Cook cauliflower in salted water until it is barley tender. Drain and place in a 2 quart casserole baking dish. Add the snow peas or sugar snap peas and mushroom to the cauliflower and mix or toss well. Mix into this ½ Grated Vegan Gourmet Cheddar Cheese.


In a sauce pan or frying pan melt the Earth Balance Natural Buttery Spread. Once bubbly slowly add in the flour, salt and pepper while stirring continuously so this does not stick to the bottom of the pan. Use a medium to high heat when adding in flour so that the mixture does not turn brown. You want to have a white or yellowish color when done.

Slowly stir in the coconut milk to the flour mixture mixing well to remove all lumps. Bring to a rolling boil and stir continuously until slightly thick. Special note when I add the coconut milk I use a cooking whisk to mix the liquid and remove all lumps making sure I have a  fine cream sauce.  When done test your sauce to make sure it is seasoned right for you. At this time you may adjust the salt and pepper to taste. With coconut milk I find out that a little extra salt and pepper are needed. If you use other non-dairy vegan milk normally it is not necessary to adjust the salt and pepper.

Remove from heat and pour over the top of the cauliflower in the casserole baking dish mixing well to coat all the vegetable in the dish.

Top with the remaining Grated Vegan Gourmet Cheddar Cheese and sprinkle the almonds on top.


Preheat oven to 350 degrees.

Place the covered casserole dish in oven and bake for 25 minutes or until hot. Remove the lid and continue cooking for 10 minutes longer so the cheese is nicely browned but not over cooked.

Special Notes:

If you use one of the alternative toppings listed below you will still use ½ Vegan Gourmet Cheddar Cheese in the cauliflower mixture.

I have used this recipe and omitted the Vegan Gourmet Cheddar Cheese topping by replacing the topping with homemade bread crumbs made from our delicious French bread here on the islands. To make my homemade bread crumbs I cut up a loaf of French bread and place on a cookie sheet in my oven. I cook the French bread until it is very hard and crispy. Remove the cookie sheet from the oven and place the French bread between two sheets of wax paper and use a rolling pen to make the bread crumbs. You can use a food processor to do the same. I would suggest using the chopping blade on your food processor. I prefer the rolling pen it is less mess and clean up in the end.

I sprinkle the bread crumbs on top and garnish with fresh home grown parsley and bake in the oven. This is also very good and has a different flavor.

I have also used fresh shredded coconut on top of this. When I am making the coconut milk after pressing my coconut I save the shredded coconut. I then sprinkle this on top of the mixture and add the sliced almonds.

You may use canned coconut milk and coconut flakes if you do not have fresh coconut.

You may also use Almond Milk, Soy Milk or any other Non-Dairy Vegan Milk products in place of coconut milk. I personally like the coconut milk flavor and how wonderful it tastes with vegetables.

Each change will require the same amount of time to cook.




*Image courtesy Flickr creative commons.

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Leave a Comment

  1. Bernice
    This is very good I would also like this zucchini recipe again please
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    1. No Name
      Thank you. Please wait I will post it again in a few days. I need to try and add a link to my post. I did not realize that my friend gave me a recipe off the Internet and I love it so much. I just added it to my zucchini bake and make it. I will have to find the link again and then give this link inside my post instead of telling how to make it. This way I do not have anything in my work copied off the Internet or posted there before. thank you and please wait I promise I will post this one again
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  2. Theophile
    Love fresh coconut milk
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    1. No Name
      Thank you glad you enjoyed this one
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  3. Conroy
    yunnn this sounds good
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    1. No Name
      thank you and yes it is very good try and make this
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  4. Veganara
    Voted. It sounds wonderful! I love anything with nuts in it.
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    1. No Name
      I am glad you read this post. I am also happy to share this with everyone
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  5. JustVegan
    Thats a great recipe. Voted. Do come and take a look at my new post coconut macaroons and vote if you like it.
    Log in to reply.
    1. No Name
      Thank you so much. I have read your post and left you a message and voted. Thank you for stopping by to take a read.
      Log in to reply.


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