Whole30 Cauliflower Curry

Dive into the comforting flavors of this Whole30 Cauliflower Curry, a wholesome and satisfying dish that's bursting with bold spices and creamy textures. Perfect for health-conscious eaters, this recipe combines tender cauliflower florets with a luscious coconut milk and tomato-based sauce, infused with earthy curry powder, ground cumin, and fresh ginger. A handful of baby spinach adds a pop of color and nutrition, while a sprinkle of cilantro and a squeeze of lime provide the perfect finishing touch. Ready in just 45 minutes, this one-pan vegan curry is both gluten-free and dairy-free, making it an ideal choice for those following Whole30 or plant-based diets. Serve it on its own or pair it with cauliflower rice for an extra dose of veggie goodness!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 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

Directions

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 9

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

Step 10

Season with salt and black pepper to taste.

Step 11

Remove from heat and garnish with freshly chopped cilantro.

Step 12

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

Nutrition Facts

Serving size	(2216.0g)

Amount per serving	% Daily Value*
Calories	1617.2

Total Fat 126.6g	0%
Saturated Fat 104.3g	0%
Polyunsaturated Fat 1.2g
Cholesterol 0mg	0%
Sodium 7752.3mg	0%
Total Carbohydrate 121.5g	0%
Dietary Fiber 31.2g	0%
Total Sugars 48.3g
Protein 36.7g	0%

Vitamin D 0IU	0%
Calcium 576.6mg	0%
Iron 33.7mg	0%
Potassium 4333.8mg	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: 64.3%

Protein: 8.3%

Carbs: 27.4%