Curried Cauliflower
Elevate your dinner game with this aromatic Curried Cauliflower recipe, a vibrant, plant-based dish that strikes the perfect balance between warmth and flavor. Roasted cauliflower florets bring a nutty, caramelized depth, while a creamy coconut milk curry sauce infused with garlic, ginger, curry powder, and spices delivers bold, comforting notes. Topped with fresh cilantro and a squeeze of lime, this gluten-free and dairy-free creation is as wholesome as it is satisfying. Perfect for busy weeknights, this recipe comes together in under an hour and is bound to impress with its fragrant allure and rich texture. Serve as a flavorful vegetarian entrée or pair it with rice or naan for a complete meal!
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Recipe Information
Ingredients
- 1 head Cauliflower
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Onion
- 3 Garlic cloves
- 1 inch piece Ginger
- 1.5 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 cup Coconut milk
- 0.25 cup Fresh cilantro
- 1 Lime
Instructions
Preheat your oven to 400°F (200°C).
Cut the cauliflower into bite-sized florets, discarding the core and leaves.
In a large bowl, toss the cauliflower florets with 1 tablespoon of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.
Spread the cauliflower florets in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes or until they are golden and tender.
While the cauliflower is roasting, finely chop the onion, mince the garlic, and grate the ginger.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion and cook until it is translucent, about 5 minutes.
Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add the curry powder, cumin, and coriander to the skillet. Stir the spices into the onion mixture and cook for 1 minute.
Pour the coconut milk into the skillet, stirring to combine with the spices and onion mixture. Season with the remaining 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Allow the coconut milk mixture to simmer gently for 5 minutes, letting the flavors meld together.
Once the cauliflower is done roasting, add the florets to the skillet, stirring to coat them thoroughly in the curry sauce.
Cook for an additional 3-5 minutes on low heat to warm the cauliflower and allow the flavors to meld.
Chop the cilantro and juice the lime.
Remove the curried cauliflower from the heat and garnish it with fresh cilantro and a squeeze of lime juice before serving.
Nutrition Facts
Calories |
164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1582 mg | 69% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 10.3 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 829 mg | 18% | |
*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.
