Ginger Curry Cauliflower
Transform your dinner routine with this vibrant and flavorful Ginger Curry Cauliflower recipe! Roasted golden cauliflower florets are tossed in a creamy, spiced curry sauce made with rich coconut milk, aromatic fresh ginger, and warming spices like turmeric, cumin, and curry powder. This plant-based dish is bursting with bold, earthy flavors and features a touch of citrusy brightness from fresh lemon juice. Ready in just 45 minutes, it’s an easy yet elegant option for weeknight meals or entertaining guests. Garnished with fresh cilantro and served over fluffy rice or alongside warm naan, this vegan curry is a comforting, nutrient-packed crowd-pleaser. Perfect for those craving a wholesome, spice-filled meal!
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Recipe Information
Ingredients
- 1 head Cauliflower
- 3 tablespoons Olive oil
- 1 tablespoon Fresh ginger
- 3 cloves Garlic
- 1 teaspoon Ground cumin
- 1 teaspoon Ground turmeric
- 2 teaspoons Curry powder
- 0.5 teaspoon Chili powder
- 1 cup Coconut milk
- 0.5 cup Vegetable stock
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cilantro
- 1 tablespoon Lemon juice
- Cooked rice or naan (optional, for serving)
Instructions
Preheat your oven to 425°F (220°C).
Cut the cauliflower into bite-sized florets and spread them evenly on a large baking sheet.
Drizzle 2 tablespoons of olive oil over the cauliflower, and season with half the salt and black pepper. Toss to coat.
Roast the cauliflower in the oven for 20-25 minutes, stirring halfway through, until golden and tender.
While the cauliflower roasts, prepare the sauce. In a medium-sized skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
Add the minced garlic and grated ginger to the skillet, and sauté for about 30 seconds until fragrant.
Stir in the cumin, turmeric, curry powder, and chili powder, cooking for another 30 seconds to bloom the spices.
Pour in the coconut milk and vegetable stock, mixing well to combine the spices.
Bring the sauce to a gentle simmer. Allow it to cook for 5-7 minutes, stirring occasionally, until slightly thickened.
Season the sauce with the remaining salt, black pepper, and lemon juice.
Once the cauliflower is roasted, transfer it to the skillet with the curry sauce. Toss to coat the florets evenly in the sauce.
Let the cauliflower simmer in the sauce for 3-5 minutes on low heat to absorb the flavors.
Garnish with freshly chopped cilantro before serving.
Serve hot over cooked rice or alongside warm naan for a hearty meal.
Nutrition Facts
Calories |
843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4986 mg | 217% | |
| Total Carbohydrate | 96.9 g | 35% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 31.3 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2559 mg | 54% | |
*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.
