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 adding to the coconut butter sauce. Serve with fluffy rice and top with fresh coriander.


  • No cauliflower? Try with romanesco. 
  • No coconut oil? Swap for olive oil. 

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 2


1 Cauliflower

1 Can coconut milk

3 Garlic cloves

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)


  1. Preheat the oven to 200 C/180 fan/gas mark 4. Cut the cauliflower into florets (keep the leaves to one side), then add to a bowl with the coconut milk, 1 tbsp grated ginger, and a pinch of salt. Mix well.
  2. Leave to sit sit for 10 minutes, then lay the cauliflower evenly on a large baking tray (without the coconut sauce). Cook in the oven for 10 minutes. 
  3. Toss the cauliflower leaves in a little oil, season with salt and pepper. Put them on a baking tray and roast for 5 minutes.
  4. While the cauliflower is in the oven, heat 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 in the leftover coconut milk from the marinade. Mix well to combine. 
  5. 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. Add a little water if the sauce is too thick, then 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.


Make a curried cauliflower puree by blending the cooked cauliflower and coconut butter sauce in a food processor. Season to taste with a little lime juice.

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