Whole30 Cauliflower Curry

Nutriscore Rating: 64/100

Dive into the vibrant flavors of this Whole30 Cauliflower Curry, a hearty and wholesome dish that's both satisfying and nourishing. Perfectly tender cauliflower florets are simmered in a creamy, spice-infused coconut milk base, enriched with diced tomatoes, fresh ginger, and a medley of aromatic curry spices like cumin and coriander. Baby spinach adds a fresh, nutrient-packed touch, while a dash of cilantro and a squeeze of lime brighten every bite. This one-pot recipe is not only gluten-free and dairy-free but also customizable for various dietary needs, making it an ideal choice for clean eating enthusiasts. Ready in under 45 minutes, it's a simple yet flavorful meal that’s perfect for weeknight dinners or meal prep.

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

16 items

• 1 head large cauliflower
• 2 tablespoons coconut oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 can (13.5 oz) canned coconut milk
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 2 cups baby spinach
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped
• 1 lime, cut into wedges

📝 Instructions

12 steps

1. Cut the cauliflower into bite-sized florets and set aside.

2. In a large sauté pan, heat the coconut oil over medium heat.

3. Add the diced onion and cook until it becomes translucent, about 3-4 minutes.

4. Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.

5. Add the curry powder, ground cumin, and ground coriander, stirring well to coat the onions, garlic, and ginger with the spices.

6. Pour in the coconut milk, diced tomatoes with their juices, and vegetable broth. Stir well to combine.

7. Add the cauliflower florets into the sauce, ensuring they are submerged.

8. Bring the mixture to a simmer and cook until the cauliflower is tender, about 15-20 minutes.

9. Stir in the baby spinach until it wilts into the curry.

10. Season with salt and black pepper to taste.

11. Remove from heat and garnish with freshly chopped cilantro.

12. Serve hot with lime wedges on the side for squeezing over the curry.

Nutrition Facts

1 serving (545.7g)

Calories		362
% Daily Value*
Total Fat		27.3 g	35%
	Saturated Fat	22.9 g	115%
	Polyunsaturated Fat	0.0 g
Cholesterol		0 mg	0%
Sodium		1727 mg	75%
Total Carbohydrate		27.8 g	10%
	Dietary Fiber	7.6 g	27%
	Total Sugars	10.9 g
Protein		8.7 g	17%
Vitamin D		0.0 mcg	0%
Calcium		117 mg	9%
Iron		7.6 mg	42%
Potassium		1090 mg	23%

*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.

Source of Calories

Fat: 990 cal (62.8%%)

Protein: 139 cal (8.8%%)

Carbs: 448 cal (28.4%%)