Low Carb Curried Cauliflower
Transform your weeknight meals with this vibrant and flavorful Low Carb Curried Cauliflower recipe, a healthier twist on classic curry dishes. Featuring tender cauliflower florets simmered in a creamy coconut milk base infused with aromatic spices like curry powder, cumin, and coriander, this dish delivers bold, satisfying flavors while staying keto-friendly. Freshly grated ginger and minced garlic lend warmth and depth, while a sprinkle of cilantro and a squeeze of lime add a zesty, herbaceous finish. Ready in just 45 minutes from prep to plate, this one-pan recipe is perfect for busy cooks seeking a nutritious, gluten-free dinner that doesn’t skimp on taste. Pair it with a simple green salad or enjoy it solo—it's as versatile as it is delicious!
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Recipe Information
Ingredients
- 1 large head cauliflower
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 1 tablespoon, freshly grated ginger
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup coconut milk
- 0.25 cup, chopped fresh cilantro
- 1 cut into wedges for serving lime
Instructions
Begin by preparing the cauliflower. Remove the outer leaves and cut the cauliflower into bite-sized florets. Rinse and set aside to drain.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.
Stir in the minced garlic and grated ginger and cook for an additional 1-2 minutes until fragrant.
Add the curry powder, ground cumin, and ground coriander to the skillet. Cook the spices for about 1 minute, stirring constantly to prevent burning.
Add the cauliflower florets to the skillet, stirring to coat them evenly with the spice mixture.
Season with salt and black pepper.
Pour in the coconut milk, ensuring that the cauliflower is mostly submerged. Stir to combine.
Bring the mixture to a gentle simmer, then cover the skillet and reduce the heat to low. Let it cook for about 15-20 minutes, or until the cauliflower is tender but not mushy.
Once cooked, remove the lid and stir in the freshly chopped cilantro.
Transfer the curried cauliflower to serving plates and garnish with lime wedges. Serve hot.
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6529 mg | 284% | |
| Total Carbohydrate | 86.1 g | 31% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 38.8 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 3088 mg | 66% | |
*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.
