Coconut Curry Cauliflower
I love my veggies, but cauliflower has always been one that I avoided. That is, until I made this Coconut Curry Cauliflower! Coconut and curry were made for each other and the flavors go so well in this easy side dish. If you wanted to make this a complete meal, you could serve it over rice or quinoa. I also think the additions of some greens, like spinach, would be delicious. I used the full fat canned coconut cream to make this dish extra rich in flavor and texture.
This coconut curry cauliflower is super easy and only contains a small amount of ingredients. It’s vegan, gluten free and paleo approved. I hope you love it as much as we did.
Coconut Curry Cauliflower
Save Print Coconut Curry Cauliflower
Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Serves: 4 servings
Ingredients
- 1 head cauliflower, cut into florets.
- 1 can full fat coconut milk (refrigerated overnight) OR 1 cup coconut cream
- 2 tsp curry powder
- ½ tsp garlic powder OR 2 cloves garlic, minced
- ½ tsp sea salt OR salt to taste
Instructions
- Preheat oven to 400.
- If you are using the full fat canned coconut milk, open it and scoop out the fatty white part. Add it to a large bowl. You can save the remaining water to add to smoothies.
- Mix the florets with the rest of the ingredients. Stir everything until it's coated well.
- Transfer to a medium sized casserole dish.
- Bake for about 45 minutes, stopping every 15 minutes to toss the cauliflower around.
- Serve immediately or refrigerate for later.
Notes This should last about 4-5 days in the fridge. I am sure it could be frozen as well, but I have not tried that. Enjoy!
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