Roasted Cauliflower Curry
Roasted Cauliflower Curry is a vegetarian recipe loaded with flavor. Crisp cauliflower florets, peppers, and onions swim in a delicious sauce made of curry paste and coconut milk. This quick and easy dinner recipe is the perfect choice for your next family meal!
Servings: 4 servings
Calories: 110kcal
Ingredients
Roasted Cauliflower
- 1 head cauliflower (cut into florets)
- 1 tablespoon extra virgin olive oil
- salt
- pepper
- 1 tablespoon curry powder
Curry
- 1 13.66 ounce can coconut milk (full fat)
- 2 tablespoons curry paste we use Massaman curry paste
- 1 onion (sliced thin)
- 2 cloves garlic (minced)
- 2 bell peppers (sliced thin, any combination of red, orange, yellow, or green)
Instructions
Roasted Cauliflower
- Preheat oven to 425°F.
- Add the cauliflower to a medium bowl and drizzle on the olive oil. Season with salt, pepper, and the curry powder. Toss to coat evenly with the seasonings.1 head cauliflower, 1 tablespoon extra virgin olive oil, salt, pepper, 1 tablespoon curry powder
- Spread the cauliflower out onto a baking sheet.
- Roasted for approximately 20 minutes, turning halfway, or until fork-tender.
- While the cauliflower is roasting, prepare the remainder of the curry.
Curry
- Mix together the coconut milk and curry paste in a large Dutch oven or pot. Bring to a simmer over medium heat.1 13.66 ounce can coconut milk, 2 tablespoons curry paste
- Lower the heat some and add the onions and garlic. Continue to simmer for about 10 minutes to soften the onions.1 onion, 2 cloves garlic
- Add the peppers and cook an additional 5 minutes.2 bell peppers
- Once the cauliflower is done roasting, add it to the pot and mix well. Continue to cook a couple more minutes to meld the flavors.
- Serve over rice, or as desired.
- Garnish with fresh, minced cilantro and/or chopped peanuts, if desired.
Notes
Tips and Techniques
- While you don't have to roast the cauliflower, it does help it keep more of a crisp texture and adds more depth of flavor. If you'd rather cook the cauliflower in with the curry, add it with the peppers and be careful not to overcook it, as it can become mushy.
- While fresh is best, frozen cauliflower can be used. Be aware that the roasting time may need to be increased.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days.
- This recipe can be frozen, though there is the possibility the sauce may turn grainy when thawed and reheated and the cauliflower texture will be very soft. To freeze, allow the curry to cool and transfer to a freezer bag or container with a lid. Freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 110kcal | Carbohydrates: 15g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 339mg | Potassium: 627mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3060IU | Vitamin C: 149mg | Calcium: 63mg | Iron: 2mg