Curried Snowball
Transform your dinner table into a vibrant celebration of flavor with this stunning Curried Snowball recipe! Featuring a whole roasted cauliflower as the star, brushed with olive oil and roasted until golden perfection, this dish is elevated by a luscious coconut curry sauce. Infused with fragrant spices like turmeric, cumin, and curry powder, the sauce is rich, creamy, and irresistibly aromatic. The roasted cauliflower is served smothered in this golden cascade, creating a visually stunning centerpiece that’s plant-based, gluten-free, and packed with nutrients. Perfect as a vegetarian main or a bold side dish, the Curried Snowball pairs beautifully with steamed rice or warm naan bread. Whether you’re hosting a dinner party or looking for an exciting new way to enjoy cauliflower, this recipe will delight both the eyes and the palate.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 Whole cauliflower
- 2 tablespoons Olive oil
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 2 teaspoons Curry powder
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 can (400ml) Coconut milk
- 1 cup Vegetable broth
- 2 tablespoons Tomato paste
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro, chopped (optional)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Remove the leaves and trim the stem of the cauliflower so it can sit flat, but ensure the head stays intact.
Brush the cauliflower with 1 tablespoon of olive oil and season with a pinch of salt and black pepper.
Place the cauliflower on a baking dish and roast it in the oven for 30-35 minutes, until it is golden and slightly tender when pierced with a knife.
While the cauliflower is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion and sauté for 5 minutes until translucent.
Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add the curry powder, turmeric, and cumin, stirring for 1 minute to toast the spices.
Pour in the coconut milk, vegetable broth, and tomato paste, stirring until combined.
Bring the sauce to a simmer and let it cook for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Stir in the lime juice and adjust seasoning with additional salt and pepper as needed.
Once the cauliflower is roasted, transfer it carefully to a serving platter.
Ladle the curry sauce over the top of the cauliflower, letting it cascade down the sides like a 'snowball' with a golden curry drizzle.
Garnish with chopped fresh cilantro, if desired, and serve the Curried Snowball warm, either as a main dish or alongside rice or naan bread.
Nutrition Facts
Calories |
200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 774 mg | 34% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 14.4 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 794 mg | 17% | |
*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.
