Vegan Cauliflower and Potatoes in Coconut Milk


This is a delicious vegan main that I serve over rice. If you don't have any new potatoes or other baby potatoes, just cut big potatoes into pieces.

Prep Time:
5 mins
Cook Time:
25 mins
Total Time:
30 mins
4 servings


  • 2 tablespoons olive oil

  • 1 onion, chopped

  • 7 ounces new potatoes

  • ½ cup water

  • 1 head cauliflower, cut into florets

  • ½ (14 ounce) can coconut milk

  • 1 teaspoon ground turmeric

  • salt and freshly ground black pepper

  • 2 tablespoons chopped fresh cilantro


  1. Heat olive oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add potatoes and water and bring to a boil. Cover and simmer until potatoes are almost soft, about 10 minutes.

  2. Stir cauliflower, coconut milk, and turmeric into the pot, cover, and cook at a gentle simmer over medium heat until cauliflower is soft, about 10 minutes. Remove lid, season with salt and pepper, and sprinkle with cilantro.

Nutrition Facts (per serving)

244 Calories
18g Fat
21g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 244
% Daily Value *
Total Fat 18g 22%
Saturated Fat 10g 52%
Sodium 94mg 4%
Total Carbohydrate 21g 7%
Dietary Fiber 6g 21%
Total Sugars 5g
Protein 5g
Vitamin C 80mg 398%
Calcium 56mg 4%
Iron 3mg 17%
Potassium 814mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.