Curried Coconut Butter Cauliflower

Try this quick and healthy dish perfect for family meals. The cauliflower is marinated in a mix of coconut milk, garlic, and ginger then roasted before being added to the coconut butter sauce. The coconut butter cauliflower is served over fluffy rice and topped with fresh coriander.

Substitute:

  • No cauliflower? Try with romanesco instead. 
  • No coconut oil? Use olive oil instead. 

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 2

Ingredients:

1 Cauliflower

1 Can coconut milk

3 Garlic clove

Ginger (3cm, grated)

1 Onion (chopped)

1 tsp Garam masala

1 tsp Curry powder

1 tsp Ground turmeric

1 tbsp Tomato paste

2 tbsp Coconut oil

a bunch of Coriander leaves (1/4)

Steamed rice (for serving)

Recipe:

  1. Pre-cook the cauliflower: Preheat the oven to 200 C/180 fan/6 gas mark. Cut the cauliflower into florets - do not discard the leaves. In a large bowl, combine the cauliflower, coconut milk, 1 tablespoon grated ginger, and a pinch of salt.
  2. Let sit for 10 minutes, then spread the cauliflower in an even layer on a large baking tray (without the coconut sauce). Transfer to the oven and cook for 10 minutes. 
  3. Cook the cauliflower leaves: Toss the cauliflower leaves in a little oil, season with salt and pepper. Place the leaves on a baking tray, and roast for 5 minutes. 
  4. Make the coconut butter sauce: While the cauliflower is in the oven, heat up a large frying pan with 2 tbsp of coconut oil. Cook the onion for 5 minutes, then add the garlic, the rest of the ginger, tomato paste, curry powder, turmeric powder and garam masala. Cook for 2-3 minutes, then pour the reserved coconut milk from the marinade. Mix well to combine. 
  5. Finish and serve: Add the roasted cauliflower to the sauce, mix well to coat and cook over medium heat for 5-10 minutes, until the cauliflower is tender. If the sauce is too thick, add a little water. Serve over steamed rice, and top with cauliflower leaves and fresh coriander. 
served curried coconut butter cauliflower with white rice on a plate

How to store

Store in an airtight container in the fridge, for up to 4 days. Store in the freezer for up to 3 months.

Leftovers

Make a curried cauliflower puree: Add the cooked cauliflower and coconut butter sauce to a food processor. Blend until puree and season to taste with a little lime juice.