Curried Cauliflower Ala Marianne
Transform your mealtime into a flavorful journey with "Curried Cauliflower Ala Marianne," a vibrant, plant-based dish that's as wholesome as it is aromatic. Roasted cauliflower florets provide a golden, nutty base, soaking up a rich and velvety sauce made with fragrant spices like turmeric, cumin, and curry powder, balanced by the creaminess of coconut cream and a touch of tangy tomatoes. This one-pan wonder is easy to prepare in under an hour, making it perfect for weeknight dinners or an impressive vegan centerpiece. Garnished with fresh cilantro and a squeeze of lime, serve it alongside fluffy rice or warm naan for a satisfying curry experience that’s bursting with flavor. Perfect for lovers of Indian-inspired recipes, this dish is not only delicious but also wonderfully adaptable for gluten-free and dairy-free diets!
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Recipe Information
Ingredients
- 1 head cauliflower
- 2 tablespoons olive oil
- 1 medium, finely chopped yellow onion
- 3 minced garlic cloves
- 1 teaspoon, grated ginger
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 0.5 teaspoon cayenne pepper
- 1 14-ounce can canned diced tomatoes
- 0.5 cup coconut cream
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (for garnish) cilantro
- 4 optional, for serving lime wedges
- 1 optional, for serving cooked rice or naan
Instructions
Preheat your oven to 400°F (200°C).
Cut the cauliflower into bite-sized florets and place them on a baking sheet.
Drizzle the cauliflower with 1 tablespoon of olive oil, then season with salt and black pepper. Toss to coat evenly.
Roast the cauliflower in the oven for 20 minutes, or until tender and slightly golden, stirring halfway through the cooking time.
While the cauliflower roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes, or until softened.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes, until fragrant.
Add the curry powder, turmeric, cumin, and cayenne pepper to the skillet, stirring frequently to toast the spices for about 1 minute.
Pour in the diced tomatoes (with their juice) and bring the mixture to a simmer. Cook for 5 minutes, allowing the flavors to meld.
Add the coconut cream, stirring to combine, and reduce the heat to low. Simmer for an additional 5 minutes.
Once the cauliflower is roasted, add it to the skillet with the sauce. Toss gently to coat the florets in the curry sauce.
Taste and adjust the seasoning with more salt or spices, if needed.
Serve the curried cauliflower hot, garnished with chopped cilantro and optional lime wedges.
Pair with steamed rice, warm naan, or enjoy as-is for a lighter meal.
Nutrition Facts
Calories |
1305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 2848 mg | 124% | |
| Total Carbohydrate | 173.2 g | 63% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 90.8 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 3212 mg | 68% | |
*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.
