My favourite way to eat cauliflower is when it’s roasted with spices and put into a wonderfully creamy and flavourful sauce that just brings your taste buds alive.
What makes this cauliflower curry so incredible?
When I asked my older daughter some of the favourite things I make, this was on the top of her list!
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 every 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!
The combination of flavours and spices to create this curry
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.
Keep in mind that there are a few steps in this curry but trust me, it is SO WORTH IT! You’ll wow any dinner guests you make this for!
How to make your delicious curry
We start with the star of the show: cauliflower!
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, coconut cream and fresh lemon juice:
What you’ll have after all this is mixed a luxurious marinade to coat the cauliflower with.
Toss florets inside and shake within the bowl to coat. Then set aside for at least an hour or, preferably, overnight.
Afterwards, turn your oven to bake and bake the florets on 375F for 10 minutes and then broil for 2 minutes on low. They should be tender but still crispy on the outside. They will go into your curry at the very end so no further cooking will be required. Now you can set those cauliflower chunks aside while you make the curry!
Next, I wash and roast 4-5 large tomatoes. Roasting is an extra step but I love the flavour profile it brings to the dish! I roast it for 30 minutes, remove the skin from tomatoes when cooled (an extra step) and blend it with the juice of 1/2 lemon. Then throw those tomatoes in the blender and keep them there for a bit. We’ll be coming back to those later.
And the potatoes? You could also roast/bake your potatoes (if desired) along with the tomatoes, keeping in mind not to burn them or let them get too mushy. Alternatively I’ve cooked my potatoes inside the curry until soft as well. Both methods are fine!
Caramelize your onions until golden brown*. Add in your diced garlic and spices your spices. Stir until fragrant. Add in 1 – 1.5 cups of full fat coconut cream/milk. Stir until it comes to a gentle boil. Remove bay leaves.
Slowly transfer this coconut mixture to a blender with the roasted tomatoes and blend until smooth. Return this blended mixture back into your cooking pot to finish off the curry.
Bring it to a gentle boil once again. Shut off the heat and add in your cauliflower and potatoes (if using). Taste for lemon and salt. You’re done!
What You Should Serve with Cauliflower Curry:
This 30 minute meal can be paired with rice or naan. Garnishes can include a green chili pepper (if you like spice!), a wedge of lime, toasted spiced chickpeas, and a sprinkling of cilantro leaves. I add some extra cumin seeds as well to the rice and sauce.
A few helpful tips to make this cauliflower curry recipe a success
- I mention to caramelize your onions until golden brown. I find that when the onions are slightly brown (note – NOT burnt) they enhance the colour of the curry to make it look like a deep shade of orange rather than red or yellow).
- Marinate your cauliflower for at least an hour or, better yet, overnight. You wouldn’t believe how much flavour can get infused into them.
- I roast my tomatoes and blend them up with lemon juice and spices. It’s an extra step and you can just as well use raw tomatoes. But the roasted tomatoes adds a bit of smokiness to the dish! Don’t forget to peel the skin off.
- Coconut cream is a beautiful way to make this a dairy-free recipe. It’s rich and tantalizing and will definitely have you wishing for seconds! I use full fat coconut cream rather than light. You could also use light but the curry may turn out to be too watery or not rich enough.
- Rice or naan or both! I love having my cauliflower with naan. Rice is a wonderful option too.
Will curry freeze well?
Any curry can last up to 5 days in the fridge in an airtight container. You can also freeze it (If you do happen to have leftovers!) for up 6 months. Let the freezer safe container defrost overnight or slowly allow it to defrost in a pan over low heat.
What variations can you do with this curry?
This is my base curry recipe for anything. I use this recipe for eggplants, chickpeas, lentils. You can sub anything for the cauliflower and it’ll still turn out delicious!
Have you made it?
If you do happen to make this recipe and you enjoyed it please do share it with me on social media. I love seeing photos of people’s recreations! Leaving a rating will be so helpful for my blog as well. I appreciate you so much!
Craving more cauliflower? Try these recipes:
Creamy Cauliflower Curry Recipe
- 1 knife
- 1 deep pan or pot
- 1 cutting board
- 1 blender
- 1 oven and stove top
- 1 tbsp cumin
- 1 tbsp onion powder
- ½ tbsp salt
- 1 tbsp garlic powder
- 2 tbsp lemon juice
- 1 Cup coconut milk
Spice mix for frying
- 1/4 tsp cumin seeds
- 3 whole cardomon pods
- 1 small whole cinnamon
- 4 whole cloves
- 1 tbsp olive oil extra virgin
- 5 large tomatoes
- 1/2 lemon juice
- 2 tbsp olive oil extra virgin
- 1 medium onion, diced
- 2 cloves garlic
- 1/2 inch ginger
- ½ tbsp cumin
- 1 tsp garam masala
- ½ tbsp coriander powder
- 1 vegetable bouillon
- ½ tbsp salt
- ½ tbsp tumeric powder
- 1 tbsp tomato paste
- 2 bay leaves
- handful cilantro leaves
Preparing Whole Spices
- Place your spices in a small frying pan with a splash of olive oil. Fry for a few minutes or until fragrant. Leave aside. Alternative you can toast them for 10 minutes.
Preparation for Cauliflower Marinade
- Cut your cauliflower into desired bite size pieces
- Place all your ingredients for cauliflower marinade in a medium bowl.
- Mix your prepared cauliflower into the bowl and coat evenly
- Leave in fridge for at least an hour or overnight
- When caulliflower is ready, preheat your oven to 375F and bake for 10 minutes. Turn oven to low broil, and continue to cook for 2 minutes. Remove from oven and put aside.
Preparation for Tomatoes (optional)
- Bake your tomatoes for 40 minutes at 400F. Let it cool. Discard the skin. Add lemon juice and tomatoes to blender and blend.
Method for Curry
- Coat your deep pan or pot with olive oil and let it warm to low-medium heat.
- Add your chopped onions and let it caramelize to a light brown.
- Lower heat, and add garlic and ginger and let it cook for an additional 5 minutes.
- Add in your powdered spices and cook for an additional few minutes.
- Add in your blended tomatoes and tomato paste and let it come to a boil. If you're not blending, simply chop up the tomatoes and add them in this step. Cover and let the tomatoes sweat and release its juices. They should get very soft and tender.
- Optional step: if you wish to have the curry sauce smooth, you can return the mixture to the blender and blend it. Then return the blended liquid back to the pot.
- Add in your toasted spices.
- Add in your potatoes, if desired, let it cook in the sauce until soft.
- Add in your coconut milk, mixing it until it becomes thick and creamy. Let it come to a gentle boil.
- Lower the heat to low, add in your cauliflower and other additional vegetables or legumes.
- Cook for a few minutes and shut off the heat. Taste for lemon and salt.
- Serve with naan or rice. Garnish with cilantro or toasted chickpeas! Enjoy!
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