Curried Cauliflower is a showstopper of a dish that’ll make you fall in love with this humble veggie all over again. With a perfect blend of Indian spices, coconut milk, and a zingy lemon twist, it’s a flavor fiesta in every bite.
About the Recipe
You’ve got to try this curried cauliflower recipe. It takes the humble cauliflower and transforms it into something spectacular. The spice blend is just magical, and the creamy coconut milk ties all the flavors together beautifully. Plus, that pop of lemon juice at the end? Chef’s kiss.
Why You’ll Love This Recipe
Where do I start? This curried cauliflower is an absolute flavor bomb. The spices are so fragrant and perfectly balanced. The cauliflower gets beautifully tender while still having a nice bite. And that creamy, coconutty sauce? To die for. It’s an easy veggie dish that feels like a real treat.
Curried Cauliflower
Cooking Tips
For the best texture, steam or blanch the cauliflower first so it stays a little firm in the sauce. And don’t skimp on those spices – they’re the real stars here. Finally, a squeeze of fresh lemon juice right before serving brightens up all the flavors.
Serving and Storing Suggestions
This curried cauliflower makes a fantastic main dish for 4 people, or you can serve it as a side. It’s great with some basmati rice or naan bread to soak up that delicious sauce. Leftovers keep well in the fridge for 3-4 days. Just reheat gently with a splash of water or broth. Total prep time: 30 minutes.
Similar Recipes
- Chana Masala (Chickpea Curry)
- Aloo Gobi (Potato and Cauliflower Curry)
- Vegetable Korma
- Palak Paneer (Spinach and Cheese Curry)
Nutrient Benefits
Cauliflower is packed with vitamins, minerals, and antioxidants. This dish also gets a boost from the turmeric, chili powder, and other spices – all known for their anti-inflammatory properties. The coconut milk provides healthy fats too. It’s a nutritious vegetarian meal.
Curried Cauliflower
Ingredients
- 1 tbsp Gram Flour
- 1/2 cup Water
- 1 tsp Chilli Powder
- 1 tbsp Ground Coriander
- 1 tsp Ground Cumin
- 1 tsp Mustard Powder
- 1 tsp Ground Turmeric
- 4 tbsp Vegetable Oil
- 6 to 8 Curry Leaves
- 1 tsp Cumin Seeds
- 1 Cauliflower (broken in florets)
- 3/4 cup Thick Coconut Milk
- Juice of 2 Lemons
- Salt as per taste
- Lime Wedges (to serve)
Instructions
- Put the gram flour in a small bowl and stir-in enough of the water to make a smooth paste.
- Add the chilli, coriander, cumin, mustard, turmeric and salt.
- Add the remaining water and keep mixing to blend all the ingredients well.
- Heat the oil in a frying pan and add the curry leaves and cumin seeds. Add the spice paste and simmer for about 5 minutes, stirring frequently. If the sauce has become too thick, add a little hot water.
- Add the cauliflower florets and the coconut milk.
- Bring the mixture to the boil and then reduce the heat. Cover with a lid and cook until the cauliflower is tender but still retains a bit of a crunch.
- Add the lemon juice, mix well and serve the curry hot with the wedges of lime to squeeze over.
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Frequently Asked Questions
Can I make this curried cauliflower vegan?
Surely. Just substitute the thick coconut milk for a plant-based alternative like coconut cream or cashew cream. The dish will still turn out deliciously creamy.
My family isn’t a fan of very spicy food. Can I tone down the heat?
You bet. Start with just 1/2 tsp of chili powder instead of 1 tsp. You can always add more heat if desired. Or leave out the chili powder entirely for a mild curry.
What are some good toppings or garnishes?
Fresh cilantro, sliced green onions, toasted coconut flakes, and squeeze of lime juice would all make lovely toppings for this curried cauliflower.
Can I use frozen cauliflower florets instead of fresh?
Frozen cauliflower works great in a pinch. Just thaw it completely before adding to the curry sauce so it cooks evenly.
How do you suggest serving this dish for guests?
Without a doubt make some basmati rice or naan bread to go alongside. You could also offer up some chutneys, raita (yogurt sauce), or a fresh salad to round out the meal.
