Red Curried Cauliflower
Elevate your weeknight dinner routine with this vibrant and creamy Red Curried Cauliflower recipe! Roasted to golden perfection, tender cauliflower florets are enveloped in a luscious red curry sauce made from fragrant red curry paste, rich coconut milk, and a hint of fresh ginger and garlic. Sweet and savory notes from brown sugar and soy sauce balance the touch of tangy lime juice, while crunchy strips of red bell pepper add texture and a pop of color. This easy, one-skillet dish is perfect served over fluffy jasmine rice and topped with fresh cilantro for a burst of herbaceous flavor. Ready in just 45 minutes, this vegan and gluten-free dinner is as wholesome and satisfying as it is delicious. Perfect for curry lovers looking for a quick, plant-based meal packed with bold flavors!
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Recipe Information
Ingredients
- 1 head Cauliflower
- 2 tablespoons Coconut oil
- 3 tablespoons Red curry paste
- 1 can (13.5 oz) Coconut milk
- 0.5 cups Vegetable broth
- 1 tablespoon Brown sugar
- 1 tablespoon Soy sauce
- 1 tablespoon Lime juice
- 2 cloves Garlic
- 1 teaspoon Ginger
- 1 medium Red bell pepper
- 0.25 cups Fresh cilantro
- 0.5 teaspoons Salt
- 2 cups Cooked jasmine rice
Instructions
Preheat your oven to 400°F (200°C).
Cut the cauliflower into bite-sized florets and place them on a baking sheet.
Drizzle 1 tablespoon of coconut oil over the cauliflower, sprinkle with a pinch of salt, and toss to coat evenly.
Roast the cauliflower in the preheated oven for 20-25 minutes until tender and golden brown, flipping halfway through.
While the cauliflower is roasting, prepare the red curry sauce. Heat the remaining 1 tablespoon of coconut oil in a large skillet or saucepan over medium heat.
Add the minced garlic and grated ginger to the skillet and sauté for 1-2 minutes until fragrant.
Stir in the red curry paste and cook for another 1 minute to release its flavors.
Pour in the coconut milk and vegetable broth, stirring to combine.
Add the brown sugar, soy sauce, and lime juice, then simmer the sauce for 5-7 minutes to thicken slightly.
Slice the red bell pepper into thin strips and add to the curry sauce. Cook for an additional 3-4 minutes until slightly softened.
Once the cauliflower is done roasting, add it to the curry sauce and stir to coat the florets evenly.
Taste the sauce and adjust the seasoning with more salt or lime juice, if needed.
Serve the red curried cauliflower over warm jasmine rice and garnish with freshly chopped cilantro.
Nutrition Facts
Calories |
1486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4307 mg | 187% | |
| Total Carbohydrate | 268.8 g | 98% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 66.0 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 3900 mg | 83% | |
*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.
