Cauliflower in Coconut Sauce
Transport your taste buds to a tropical oasis with this comforting and aromatic *Cauliflower in Coconut Sauce*. Tender cauliflower florets simmer in a rich, creamy coconut milk base infused with warming spices like turmeric, cumin, and coriander, while a touch of ginger, garlic, and chili powder adds layers of depth and heat. Juicy, tangy tomatoes balance the sweetness of the coconut milk, creating a harmonious sauce that clings to every bite of the cauliflower. Garnished with a vibrant sprinkle of fresh cilantro and a dash of zesty lime juice, this recipe is perfect for serving over steamed rice or pairing with warm flatbreads. Quick to prepare and naturally vegan and gluten-free, this dish is a flavorful, wholesome addition to your weeknight dinner rotation or a crowd-pleasing centerpiece for your next gathering.
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Recipe Information
Ingredients
- 1 head (medium, about 4 cups florets) Cauliflower
- 400 ml (1 can) Coconut milk
- 2 tablespoons Oil (vegetable or coconut)
- 1 medium (finely chopped) Onion
- 3 cloves (minced) Garlic
- 1 inch (grated) Ginger
- 2 medium (diced) Tomatoes
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Ground cumin
- 1 teaspoons Ground coriander
- 0.5 teaspoons Red chili powder
- 1 teaspoons (adjust to taste) Salt
- 2 tablespoons (chopped, for garnish) Fresh cilantro
- 120 ml (1/2 cup) Water
- 1 tablespoon Lime juice
Instructions
Prepare the cauliflower by cutting it into small florets and rinse them thoroughly under cold water. Set aside.
Heat 2 tablespoons of oil in a large skillet or pan over medium heat.
Add the finely chopped onion and sauté for 4-5 minutes until it turns lightly golden and translucent.
Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
Add the turmeric powder, ground cumin, ground coriander, and red chili powder. Stir the spices for 30 seconds to release their aroma.
Stir in the diced tomatoes and cook for 5-6 minutes until they soften and break down into a thick paste.
Add the cauliflower florets to the pan and toss to coat them evenly with the spiced tomato mixture.
Pour in the coconut milk and water. Season with salt. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan and simmer for 15-18 minutes, or until the cauliflower is tender but not mushy.
Once cooked, stir in the lime juice and adjust seasoning, if needed.
Garnish with chopped fresh cilantro and serve warm. This dish pairs well with steamed rice, flatbreads, or as a side to a larger meal.
Nutrition Facts
Calories |
746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3383 mg | 147% | |
| Total Carbohydrate | 111.4 g | 41% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 61.5 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 3408 mg | 73% | |
*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.
