Cauloflower can also add a small amount Chronic pain treatment Quercetin and anti-microbial effects to change up the flavor. Add curry paste starting with the smallest suggested amount and adding more later if needed and stir. Because of this it was a little bit to spicy for me.

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Cauliflower curry dishes -

This Cauliflower Curry is a mild, creamy, and delicious curry that is sure to be a family favorite! A vegan curry that will pair well with any other type of curry, and can be enjoyed with rice or flat breads.

The coconut milk with turmeric gives the curry a pastel yellow color. While the curry can be made fairly similarly with different types of vegetables, the flavor obviously can vary depending on the veggie you use. You can also add a small amount of spices to change up the flavor.

A Sri Lankan white curry is typically a curry made with coconut milk and only a few spices. Due to the added turmeric, the curry can be yellow in color. But you can also prepare most vegetables the same way. Cut the stem off of the cauliflower, but do not discard it. Also remove the leaves around the cauliflower IF you got one with leaves , and set aside.

Cut the head of the cauliflower into florets. The florets should be bite-sized and also evenly-sized if possible. Rinse and drain, and set aside. If the stem is very tough, use a peeler or knife to remove the outer skin of the cauliflower stem.

Cut the stem into 1 inch pieces, and then slice these pieces. Take the leaves of the cauliflower and cut them into long strips. Wash these separately and set aside. Prepare the rest of the spices next. Slice or dice the onions. Finally, measure out the other spices as well and keep them all together, along with the coconut milk.

Tempering spices is also known as tadka in Indian cooking. Frying and adding spices such as chili and mustard seeds are done at the end of cooking curries. The tempered spices add so much flavor and depth to the coconut cauliflower curry. Heat some oil coconut oil or a neutral tasting oil in a pot, over medium heat.

When the oil is hot, add the mustard seeds. Stir the mustard seeds around until you start to hear them pop.

Add the curry leaves and stir fry for just a few seconds. Add the onions, garlic, chili, rampe, and other spices, and saute until the onions soften. Add the cauliflower florets and the cut up stem into the pot.

Mix until the cauliflower is coated in the spice mix, and then add a little salt as well. Saute the cauliflower for about 5 — 10 minutes until the cauliflower is just starting to soften.

Add the cauliflower greens, and then the coconut milk and water, if using. Bring the coconut milk to a boil, then lower the heat and let it simmer for about 10 — 15 minutes. Or a minimum of 10 minutes, until the cauliflower is soft. I like to uncover the pot and let the creamy cauliflower curry simmer, so that the gravy has a chance to concentrate and thicken, making it even more creamy and flavorful.

If you need to, add a little more water to get the desired consistency. This cauliflower curry is so creamy, with a little smokiness from the tempered spices. Expect to enjoy a lovely mild curry that has bold coconut and cauliflower flavor, and will be loved by everyone!

Looking for more recipes? Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

Dini Kodippili is a professional food writer, recipe developer, food photographer, cookbook author, and baker. Learn More. This site uses Akismet to reduce spam. Learn how your comment data is processed. Skip to primary navigation Skip to footer navigation Skip to header navigation Skip to privacy navigation Skip to recipes navigation Skip to main content Skip to primary sidebar About My Cookbooks Work With Me Shop Contact.

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The taste was good, but it was extremely spicy! I did 6 portions and used more cauliflower and 4 tbsp of red Curry. We were on fire. Also the Ginger was too much. Will do again but cut down the curry paste and the ginger!

We wonder what brand of curry paste you were using? They do vary in heat level by brand! This is a beautful dish! I made this with brocolli instead of cauliflower recently and it was DELICIOUS. Thank you for this recipe! Thank you for the lovely review and for sharing your modifications!

This was ridiculously delicious. I followed the recipe, aside from adding extra garam masala and turmeric. Absolutely a 5 star recipe!

This dish absolutely rocks. I added beet greens and tomatoes fresh out of the garden as well as some leftover chicken and it was absolutely five stars. Out of this world delicious!!!

Such a quick and easy recipe that is pure comfort food on a cold afternoon. I made this last night and pretty much followed the recipe as is and it was delicious! Very quick and easy to make and definitely a keeper. Thank you! I love this recipe and have made it what feels like a billion times!

I like the char and tenderness roasting gives the cauliflower. Despite following the recipe, I found this to be overwhelmingly sour. Was your curry paste fresh? Also sometimes if you let your garlic and shallot sauté too long it can become bitter and sour.

I put it over some fruited basmati rice I had already had , and then topped it with fresh mango, thinly sliced shallots, cilantro, and some mango chutney and wow!!!!

I made this as written but doubled. It is truly fantastic! My husband kept going back for mor saying it was addicting! I will make it over and over!!! Absolutely delicious!! I made my own coconut milk which was so easy to do.

The recipe is simple to follow and great for batch cooking which I do a lot of on the weekends. This recipe is a hit! Tonight was my 3rd time making it.

What I love about this recipe most is the base. The base is so good that you can easily build on it with whatever you might have on hand. Added those plus some veggie broth to cover all ingredients.

Still turned out incredible just like the other 2 times when I had followed the recipe exactly. I made this recipe for the first time tonight and loved it!

I used maple syrup, low sodium soy sauce, and full fat coconut milk because that is what I had. It was a delicious and this recipe is definitely a keeper! Wow, this was delicious! I did make a few changes. I used 5 tablespoons Mae Ploy red curry paste and a whole tablespoon turmeric, which made it a lovely gold color.

I was a little heavy handed with the curry paste because I added extra full-fat coconut milk. The curry seemed a bit thin so I used my immersion blender to blend all the smaller cauliflower bits in the pot, which thickened it up nicely.

It was delicious! I could taste everything… the ginger, the shallots, the jalapeño.. The next night I reheated the leftovers, adding some fresh parboiled and drained broccoli to the pot.

It was even better the second night. the curry that has my meat-eating coworkers making one plant based meal per week at home. and my personal favorite. Great curry recipe! The longest piece is of course the chopping, but it is oh so worth it — The flavors merry together well.

Made this tonight. It was incredible. I only had a cup of coconut milk so I extended it with a cup of water. For the chickpeas, I started with a cup of dry ones, soaked them 3 hours and then pressure cooked for 15 minutes until just past crunchy.

They expanded to about 2 cups but I used them all. Cauliflower was a small head separated into florets. All other ingredients were set to 4 servings except for the red curry paste. I used a full four-ounce jar.

This was DELICIOUS. Thank you so much for the recipe. I am new to the curry paste, so I only used Tbsp and half of the coconut milk, and it was amazing with brown rice. A winner here. this is everything i need when i am craving a curry! one of my favorite dishes to make — simple and delicious.

This was delicious! Thank you, Dana. I do have to say, mise en place took more like 20 minutes. It took 5 minutes just to get all of my ingredients lined up on the counter LOL.

and was the perfect amount of cauliflower for me and did not overcrowd the pot. Other than that I followed this recipe exact, including the maple syrup I think coconut sugar would be better. TIP: I put the shallot, garlic, ginger, and serrano in my small processor and minced them all together to save time.

I sautéed some thick-sliced red onion and bell peppers and placed them on top of brown rice in the bowls and then ladled this curry on top. I added to that some cilantro, lime juice and cubed, caramelized, chili-garlic tofu.

It was A LOT of food so we have 4 pint jars of curry, veg, and tofu in the fridge for leftovers!! Another yummy supper! I also decided to add spinach for color and texture. Ooo, love it!

Those additions sound perfect. So glad you all enjoy the curry, thanks so much for the review, Megan! Lord have mercy 🎃👻 Fabulosity! Thank you for each and every recipe….

Thank you so kindly for all of your videos, detailed offerings of food wisdom, and a recipe that just shines. I can not consume dairy or sugars in any form. Hi Nell, coconut milk is pretty key, but the next best option would be a thick, plain, homemade cashew milk similar to almond milk , but with less water.

You can leave the sweetener out or add a little extra coconut aminos. Hope that helps! This curry was a huge hit. I changed the amount to make it for 8 people at a potluck event and it was gone within the hour! I found the amount of coconut milk to be too much.

I had to add more vegetables and I used cornstarch to thicken it. I added zucchini and extra cauliflower.

A definite hit and really quite straightforward to make. So good! I used 1 can of coconut milk and 1 cup of veg broth and doubled the cauliflower. Loved it over rice, thank you!!

Simple and delicious. I omitted the serrano peppers but added a sprinkle of cayenne pepper and everyone liked it, including my toddler. I made this last week for dinner!

After years of being too intimidated by curry to chance making it myself I picked this recipe and gave it a go. It was really easy and really delicious! I also used two serano peppers instead of one because I like spicy food.

That was a bit of a mistake! Because of this it was a little bit to spicy for me. In the future if I use red curry paste again I may just go with half of a serano : After realizing it was a little too hot for me I added about a cup of frozen peas and they cooled it down considerably!

Easy, rich, Energy metabolism and aging and warmly-spiced, Herbal remedies for cough and congestion cauliflower-loaded coconut curry redefines Csuliflower food. We are huge fans Cauliflower curry dishes curry. Curry CaulifflowerPumpkin CurryChicken Curry give us all the curries! As of late though, the curry dish that has our curry-crazed hearts is curried cauliflower. This recipe brings two things that we love together and makes for one incredible meal. There are so many great ways to receive all of our latest recipes, meal tips, and inspiration. Super creamy one pot cauliflower and chickpea curry. These Caulifloweg really nicely with Fresh produce delivery cauliflower. But you could sub for Caulifliwer or another Caulilower Quercetin and anti-microbial effects bean! The star of this recipe though is the curry sauce. I would happily just drink it by itself! Let this cook for about 30 seconds until fragrant then add the chopped tomatoes and tomato puree. Use a hand held blender or pour into a nutri bullet and blend until smooth.