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Whether you’re trying a new gluten-free diet or you’re just looking for a great meatless dish, this coconut curry cauliflower’s got something for everyone. There’s spice, citrus, saltiness, and sweetness. Just lose yourself in the harmonious blend of spices and textures. And with the help of a healthy and familiar friend, cauliflower, you can dig in without worrying about ethical or bodily consequences. Guess you really can have it all.

Coconut Curry Cauliflower

What you need for cauliflower

  • 1 large head of white cauliflower, cut into bite size pieces
  • 2 tablespoons olive oil
  • 1½ tsp kosher salt
  • 2-3 tablespoons raisins
  • ¼ cup walnuts, roasted and chopped
  • Fresh cilantro or parsley, chopped
  • Freshly cracked pepper, to taste

What you need for curry sauce

  • ½ sweet onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, finely grated by a microplane
  • 1 small thai chili, finely sliced or a pinch of pepper flakes
  • 1½ tablespoons yellow curry powder
  • ½ cup low sodium veggie stock/broth
  • 14 ounce can coconut milk, light or regular
  • Lime juice and zest from half a lime
  • 1 tablespoon sugar
  • ½ teaspoon kosher salt
  • 3 tablespoon coconut cream
  • 2 tablespoons vegetable oil

What you do

  1. Preheat oven to 450F.
  2. Toss cauliflower with oil, salt, and pepper.
  3. Roast in oven for 25 minutes until charred but still has a bite.
  4. Pre-heat a medium size sauce pan over medium heat with 2 tablespoons of oil. Add onion and garlic along with ½ teaspoon of salt and cook for 5 minutes.
  5. Add curry powder, ginger and chilies and cook another 3 to 4 minutes until everything is soft and the onions are translucent.
  6. Add the coconut milk, bring to a simmer and reduce by half, about 7 to 10 minutes.
  7. Add veggie stock and season with the zest and juice of half a lime, 1 tablespoon sugar, ½ teaspoon of salt. Bring the mixture to a simmer and let it cook for another 10 minutes or until it has a sauce-like consistency. Turn heat down to low.
  8. Add more lime juice, sugar, or salt to taste.
  9. Stir in coconut cream and take off heat.
  10. Strain sauce before serving if you want a smooth texture.
  11. Toss cauliflower with curry sauce in pan gently for 3 minutes.
  12. Shut off element and serve after adding raisins, walnuts and cilantro.

Recipe adapted from Flavcity