Curry Coconut Cauliflower

Your vegan, dairy-free but not even a tiny bit flavor-free dinner has arrived.

I’ve been loving Indian cuisine lately, and saw this Indian Coconut Butter Cauliflower on Half Baked Harvest that had to be on my dinner table. This curry sauce is so creamy, so spiced, and so savory you’re going to want this on everything. Something very important to note, I make my coconut curry sauce without any added heat. You can add up to 1 teaspoon of cayenne pepper, but I love to let the flavors of the sauce shine through on their own without too much heat to cover them up.

Curry powder, turmeric, garam masala…these spices have such strong warm flavor you’ll want that those to be the stars of this show.

This coconut curry cauliflower is the feel-good meal of the summer. Feel satisfied by roasted cauliflower in a thick coconut curry sauce and topped with crispy chick peas. What is not to love about this?

Serve over Basmati or Jasmine rice and warm naan. You’ll be adding this into your dinner rotation!

For the Cauliflower
-1 head of cauliflower, chopped into medium to small pieces
-1 tablespoon olive oil
-2 cloves garlic, grated
-1 teaspoon ground ginger
-1 15.50z can chick peas, drained
-1/2 tablespoon oil
-Dash salt

For the Sauce
-2 tablespoons olive oil
-1/2 white onion, diced
-2 cloves garlic, grated
-1 teaspoon ground ginger
-1 13.6oz can full fat coconut milk
-1 6oz can tomato paste
-1 tablespoon water
-1 tablespoon + 1 teaspoon garam masala
-2 and 1/2 teaspoons curry powder
-1/2 teaspoon turmeric
-1/2 teaspoon garlic powder
-1/2 teaspoon white sugar
-1 teaspoon salt
– Optional 1 teaspoon cayenne pepper

  1. Heat the oven to 450 degrees. Place the chopped cauliflower in a bowl and stir with the 1 tablespoon olive oil, 2 cloves grated garlic, and 1 teaspoon ground ginger, pour onto a large baking sheet. Drain the chick peas and place in a separate bowl, coat with the 1/2 tablespoon olive oil and a few dashes of salt and pour onto the baking sheet with the cauliflower. Roast everything for 20 minutes.
  2. While the cauliflower and chick peas are roasting, begin making the sauce. Heat the 2 tablespoons of oil over medium heat and pour in the diced onion. Saute for 5 minutes, then stir in the 2 grated garlic cloves and the teaspoon of ground ginger, cook for another minute then pour in the garam masala, curry, turmeric, and garlic powder. Stir to combine then stir in the coconut milk, stir so all the spices have blended together. Pour in the tomato paste, the salt, sugar, and the 1 tablespoon water and using a whisk, stir until the tomato paste has completely blended into the coconut milk. Simmer until the cauliflower and chick peas are done roasting.
  3. Once everything is done roasting, pour the cauliflower into the sauce and stir until all the pieces are coated. Place the naan in some foil and place in the oven for about 1-2 minutes so it can get warmed.
  4. To serve, fill a bowl with the rice, top with the curry cauliflower sauce, then the roasted chick peas. Serve with warm naan.


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