We ate a lot of curry growing up – okra, eggplant, chickpeas..but I don’t think I ever had cauliflower curry.
Cauliflower is one of those surprising vegetables that can be made into “wings”, curry, cheez sauce and soups to name a few. It’s so versatile and so delicious. I love making this recipe ever so often. It’s so full of flavour, warming and delicious!
I’ve paired this curry with tofu and chickpeas in the past. You could also add some greens like spinach and kale at the end. Rather than using potatoes you could also sub it for sweet potatoes!
I think since becoming plant based I LOVE cooking more than ever. I’m more conscious of the different spices out there and what can be used for what vegetable or dish to make it more enticing. Cauliflower was definitely one of those hidden gems in cooking that I love converting to yummy food. I’ve even cut it up into bite sized pieces and sprinkled it on top of nachos.
Chop up cauliflower into small to medium sized pieces (bite size but not too tiny either). wash and pat dry and set aside.
in a bowl put together dry spices:
1 tsp of cumin.
1 tsp of onion powder
1/2 tsp of salt
1 tsp of garlic powder.
toss florets inside and toss within the bowl to coat.
add 1 cup of coconut milk and set aside to set for 10 – 15 minutes.
afterwards, turn your oven to bake and bake on 375 for 10 minutes and then broil for 2 minutes on low.
I also chop two medium potatoes and bake them with some spices separately
4 large tomatoes: roasted at 400F for 30 minutes. Peel and blend with juice of 1/2 lemon. Keep inside the blender
1 medium onion, diced
1/2 tsp cumin
1/2 tsp coriander powder
1 vegetable bouillon
1/2 tsp salt
1/2 tsp tumeric powder
1 tsp coriander paste
1 tsp of fresh roasted garlic paste
2 bay leaves
Caramelize your onions until golden brown. Add in your spices. Stir until fragrant. Add in 1 – 1.5 cups of coconut milk. Stir until it comes to a gentle boil.
Slowly transfer blender with tomato juice and blend until smooth.
Return back to pot.
Add in 1.5 cups of cauliflower curry. Stir until it comes to a gentle boil. Turn off heat.
Add: cauliflower, potatoes
Taste for: Lemon, salt and pepper.
BUTTER CAULIFLOWER CURRY
- 1 tbsp cumin
- 1 tbsp onion powder
- ½ tbsp salt
- 1 tbsp garlic powder
- 1 Cup coconut milk and set aside to set for 10 – 15 minutes
- 1 medium onion, diced
- ½ tbsp cumin
- ½ tbsp coriander powder
- 1 vegetable bouillon
- ½ tbsp salt
- ½ tbsp tumeric powder
- 1 tbsp coriander paste
- 1 tbsp fresh roasted garlic paste
- 2 bay leaves