Cauliflower curry recipe

Cauliflower curry is the perfect dish to warm you up on a chilly day. It’s rich, creamy, and loaded with tender cauliflower florets that are coated in a warmly-spiced coconut curry sauce. Not only is it delicious, but it’s also vegan and can be made in just 30 minutes! This easy and comforting recipe is sure to become a new favorite in your dinner rotation.


  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 3 tablespoons yellow curry powder
  • 2 teaspoons cinnamon
  • 2 teaspoons cumin
  • 2 teaspoons sea salt
  • ⅛ teaspoon cayenne pepper
  • 1 (14-ounce) can diced tomatoes
  • 3 (14-ounce) cans coconut milk or unsweetened coconut cream
  • 1 large head of cauliflower, cut into florets
  • Cooked rice, for serving (optional)
  • Minced cilantro, for serving (optional)
  • Warmed naan, for serving (optional)


  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté until it is translucent, about 5 minutes.
  2. Add the garlic and ginger and cook for an additional 1-2 minutes, stirring frequently.
  3. Add the curry powder, cinnamon, cumin, sea salt, and cayenne pepper to the pot and stir until the spices are fragrant, about 1 minute.
  4. Add the diced tomatoes, coconut milk or cream, and cauliflower florets to the pot and stir well.
  5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the cauliflower is tender.
  6. Serve the cauliflower curry over rice, if desired, and garnish with minced cilantro. Warm naan is also a great addition to this dish. Enjoy!

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