Curried Cauliflower Ala Marianne

Transform your mealtime into a flavorful journey with "Curried Cauliflower Ala Marianne," a vibrant, plant-based dish that's as wholesome as it is aromatic. Roasted cauliflower florets provide a golden, nutty base, soaking up a rich and velvety sauce made with fragrant spices like turmeric, cumin, and curry powder, balanced by the creaminess of coconut cream and a touch of tangy tomatoes. This one-pan wonder is easy to prepare in under an hour, making it perfect for weeknight dinners or an impressive vegan centerpiece. Garnished with fresh cilantro and a squeeze of lime, serve it alongside fluffy rice or warm naan for a satisfying curry experience that’s bursting with flavor. Perfect for lovers of Indian-inspired recipes, this dish is not only delicious but also wonderfully adaptable for gluten-free and dairy-free diets!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 head cauliflower
• 2 tablespoons olive oil
• 1 medium, finely chopped yellow onion
• 3 minced garlic cloves
• 1 teaspoon, grated ginger
• 2 teaspoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 0.5 teaspoon cayenne pepper
• 1 14-ounce can canned diced tomatoes
• 0.5 cup coconut cream
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon black pepper
• 2 tablespoons, chopped (for garnish) cilantro
• 4 optional, for serving lime wedges
• 1 optional, for serving cooked rice or naan

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the cauliflower into bite-sized florets and place them on a baking sheet.

Step 3

Drizzle the cauliflower with 1 tablespoon of olive oil, then season with salt and black pepper. Toss to coat evenly.

Step 4

Roast the cauliflower in the oven for 20 minutes, or until tender and slightly golden, stirring halfway through the cooking time.

Step 5

While the cauliflower roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.

Step 6

Add the chopped onion to the skillet and sauté for 3-4 minutes, or until softened.

Step 7

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

Step 8

Add the curry powder, turmeric, cumin, and cayenne pepper to the skillet, stirring frequently to toast the spices for about 1 minute.

Step 9

Pour in the diced tomatoes (with their juice) and bring the mixture to a simmer. Cook for 5 minutes, allowing the flavors to meld.

Step 10

Add the coconut cream, stirring to combine, and reduce the heat to low. Simmer for an additional 5 minutes.

Step 11

Once the cauliflower is roasted, add it to the skillet with the sauce. Toss gently to coat the florets in the curry sauce.

Step 12

Taste and adjust the seasoning with more salt or spices, if needed.

Step 13

Serve the curried cauliflower hot, garnished with chopped cilantro and optional lime wedges.

Step 14

Pair with steamed rice, warm naan, or enjoy as-is for a lighter meal.

Nutrition Facts

Serving size	(1476.3g)

Amount per serving	% Daily Value*
Calories	1305.0

Total Fat 62.8g	0%
Saturated Fat 26.8g	0%
Polyunsaturated Fat 6.4g
Cholesterol 7.9mg	0%
Sodium 2848.5mg	0%
Total Carbohydrate 173.2g	0%
Dietary Fiber 25.3g	0%
Total Sugars 90.8g
Protein 23.9g	0%

Vitamin D 0IU	0%
Calcium 358.3mg	0%
Iron 14.0mg	0%
Potassium 3212.5mg	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: 41.8%

Protein: 7.1%

Carbs: 51.2%