Curried Cauliflower

Bold, aromatic, and irresistibly creamy, this Curried Cauliflower recipe is a quick and vibrant dish that brings the flavors of the Indian subcontinent to your table in just 45 minutes. Featuring perfectly roasted cauliflower florets coated in a luscious coconut milk curry sauce infused with garlic, ginger, curry powder, and warming spices like cumin and coriander, this recipe strikes the perfect balance between smoky, spicy, and rich. Finished with a sprinkle of fresh cilantro and a bright squeeze of lime juice, it’s a wholesome, vegan-friendly option that’s as delightful on its own as it is served with rice or warm flatbread. Perfect for weeknight dinners or meal prep, this dish is as easy to make as it is to fall in love with.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 head Cauliflower
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 medium Onion
• 3 Garlic cloves
• 1 inch piece Ginger
• 1.5 tablespoons Curry powder
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 cup Coconut milk
• 0.25 cup Fresh cilantro
• 1 Lime

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the cauliflower into bite-sized florets, discarding the core and leaves.

Step 3

In a large bowl, toss the cauliflower florets with 1 tablespoon of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.

Step 4

Spread the cauliflower florets in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes or until they are golden and tender.

Step 5

While the cauliflower is roasting, finely chop the onion, mince the garlic, and grate the ginger.

Step 6

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion and cook until it is translucent, about 5 minutes.

Step 7

Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.

Step 8

Add the curry powder, cumin, and coriander to the skillet. Stir the spices into the onion mixture and cook for 1 minute.

Step 9

Pour the coconut milk into the skillet, stirring to combine with the spices and onion mixture. Season with the remaining 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

Step 10

Allow the coconut milk mixture to simmer gently for 5 minutes, letting the flavors meld together.

Step 11

Once the cauliflower is done roasting, add the florets to the skillet, stirring to coat them thoroughly in the curry sauce.

Step 12

Cook for an additional 3-5 minutes on low heat to warm the cauliflower and allow the flavors to meld.

Step 13

Chop the cilantro and juice the lime.

Step 14

Remove the curried cauliflower from the heat and garnish it with fresh cilantro and a squeeze of lime juice before serving.

Nutrition Facts

Serving size	(1134.0g)

Amount per serving	% Daily Value*
Calories	622.1

Total Fat 31.7g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 6386.8mg	0%
Total Carbohydrate 82.6g	0%
Dietary Fiber 18.6g	0%
Total Sugars 37.2g
Protein 16.1g	0%

Vitamin D 0IU	0%
Calcium 268.1mg	0%
Iron 12.8mg	0%
Potassium 2586.2mg	0%

*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: 41.9%

Protein: 9.5%

Carbs: 48.6%