Curry Cauliflower Bake
Transform your weeknight dinner routine with this vibrant and creamy Curry Cauliflower Bake, a one-dish wonder that's as nourishing as it is flavorful! Roasted to golden perfection, tender cauliflower florets are smothered in a rich homemade curry sauce made with aromatic garlic, warming curry powder, and a luscious blend of coconut milk and Greek yogurt. A touch of chickpea flour adds a velvety thickness, while zesty lemon juice brightens every bite. This easy vegetarian bake is packed with wholesome ingredients, ready in under an hour, and perfect for cozy meals or meal prep. Garnish with fresh cilantro for an extra pop of color and flavor, and serve it as a hearty main dish or a stunning side!
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 1 tablespoon Curry powder
- 3 Garlic cloves, minced
- 1 cup Coconut milk (unsweetened)
- 0.5 cup Greek yogurt (plain)
- 2 tablespoons Chickpea flour (or all-purpose flour)
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh cilantro leaves (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or casserole with a bit of olive oil.
Cut the cauliflower into bite-sized florets and place them in a large mixing bowl.
Add 2 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of ground black pepper, and 1 tablespoon of curry powder to the cauliflower. Toss well to ensure the florets are evenly coated.
Spread the seasoned cauliflower evenly in the prepared baking dish and roast in the oven for 20 minutes, stirring halfway through, until slightly tender and golden in spots.
While the cauliflower is roasting, prepare the sauce. In a medium saucepan over medium heat, sauté the minced garlic in a small drizzle of olive oil until fragrant, about 1 minute.
Add the chickpea flour to the saucepan and cook, stirring continuously, for 1 minute to create a light roux.
Slowly whisk in the coconut milk until the mixture is smooth. Simmer for 2-3 minutes until lightly thickened.
Remove the saucepan from the heat and stir in the Greek yogurt, lemon juice, and an additional pinch of salt if needed.
When the cauliflower is done roasting, pour the curry sauce evenly over the florets. Toss gently to coat and return the dish to the oven.
Bake for an additional 15-20 minutes, or until the cauliflower is tender and the sauce is bubbling and slightly golden around the edges.
Remove the dish from the oven, garnish with fresh cilantro if desired, and serve warm.
Nutrition Facts
Calories |
1170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.7 g | 115% | |
| Saturated Fat | 56.3 g | 282% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 5704 mg | 248% | |
| Total Carbohydrate | 74.1 g | 27% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 28.2 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3438 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.
