Bombay Beef Cauliflower
Transform your dinner routine with this fragrant and flavor-packed Bombay Beef Cauliflower recipe! Combining tender roasted cauliflower florets with spiced ground beef, this dish is infused with layers of warmth and richness from cumin, coriander, turmeric, and garam masala. Simmered in creamy coconut milk and finished with a refreshing hit of lime and fresh cilantro, it offers a perfect balance of hearty and bright flavors. Ready in just 45 minutes, Bombay Beef Cauliflower is versatile enough to serve with naan, steamed rice, or as a satisfying low-carb option on its own. Perfect for weeknight cooking or impressing guests with its bold Indian-inspired spices, this recipe makes a quick, healthy, and irresistible addition to your meal rotation.
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Recipe Information
Ingredients
- 500 grams ground beef
- 1 head cauliflower
- 1 medium-sized yellow onion
- 3 pieces garlic cloves
- 1 tablespoon (grated) ginger
- 2 tablespoons tomato paste
- 200 milliliters coconut milk
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 0.5 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 tablespoons (chopped) fresh cilantro
- 1 whole lime
Instructions
Preheat the oven to 200°C (400°F).
Break the cauliflower into bite-sized florets and toss with 1 tablespoon of vegetable oil, 0.5 teaspoons of turmeric powder, a pinch of salt, and pepper.
Spread the cauliflower on a baking sheet in an even layer and roast for 20-25 minutes, until golden and slightly crispy, stirring halfway through.
While the cauliflower roasts, heat 1 tablespoon of vegetable oil in a large skillet or pan over medium heat.
Finely dice the onion and add it to the skillet. Sauté for 3-4 minutes until softened.
Mince the garlic and grate the ginger, then add both to the skillet. Cook for another 1-2 minutes until fragrant.
Stir in the ground cumin, ground coriander, turmeric powder, garam masala, and chili powder. Cook for 1 minute to release the spices' aromas.
Add the ground beef to the skillet and cook, breaking it up with a spatula, until browned and fully cooked, about 8-10 minutes.
Stir in the tomato paste and cook for 1-2 minutes, ensuring the beef is evenly coated.
Pour in the coconut milk, reduce the heat to low, and let the mixture simmer for 5 minutes, stirring occasionally.
Once the cauliflower is ready, gently fold it into the skillet with the beef mixture.
Taste and adjust seasoning with salt and pepper as needed.
Garnish the dish with freshly chopped cilantro and a squeeze of lime juice before serving.
Serve hot with steamed rice, naan, or enjoy as a low-carb dish on its own.
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 908 mg | 39% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 10.4 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 103 mg | 8% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1103 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
