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Coconut-Curry-Whole-Roasted-Cauliflower-Recipe

Coconut Curry Whole Roasted Cauliflower

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This Coconut Curry Whole Roasted Cauliflower delivers a burst of flavor with every bite. Its combination of spices, coconut milk, and fresh ingredients creates a delectable dish perfect for a quick dinner or a healthy meal.

  • Total Time: 1 hour 15 minutes
  • Yield: 2 servings 1x

Ingredients

Scale
  • 1 small to medium head cauliflower
  • olive oil for drizzling or spraying
  • kosher salt and pepper
  • 1 teaspoon garlic powder
  • 1 tablespoons coconut oil
  • 1 red bell pepper, thinly sliced
  • 4 cloves garlic, minced
  • 1 tablespoons grated fresh ginger
  • 3 tablespoons red curry paste
  • 1 (14 ounce) can full-fat coconut milk
  • ½ cup water or chicken/vegetable stock
  • jasmine rice, for serving
  • green onions, for serving
  • fresh cilantro, for serving

Instructions

  1. Preheat the oven to 425°F (220°C) and prepare the cauliflower by removing the stem and outer leaves, keeping it intact. Drizzle or spray olive oil all over the cauliflower, and season with salt, pepper, and garlic powder.
  2. In a large oven-safe skillet or Dutch oven, heat coconut oil over medium heat. Add the sliced red pepper, minced garlic, grated ginger, and a pinch of salt and pepper. Cook for 2 to 3 minutes until slightly softened.
  3. Stir in the red curry paste and mix thoroughly, cooking for an additional 2 to 3 minutes. Then stir in the full-fat coconut milk and combine with water or stock.
  4. Position the cauliflower in the center of the skillet with curry sauce. Place the pan in the oven, uncovered, and roast for 35 to 40 minutes until tender. Occasionally spoon more sauce over the cauliflower.
  5. Once done, remove the cauliflower from the oven and garnish with cilantro, green onions, and any desired toppings. Serve the cauliflower slices over jasmine rice or break it into florets to mix with the sauce.

Last Step:

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Notes

For a spicier dish, add extra red curry paste to taste.
Serve with different grains like quinoa for a nutritious twist.
Leftover cauliflower can be refrigerated and reheated for a quick meal.

  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Dinner
  • Method: Roasting
  • Cuisine: Thai

Nutrition

  • Serving Size: 1 serving
  • Calories: 385
  • Sugar: 4g
  • Sodium: 900mg
  • Fat: 21g
  • Saturated Fat: 18g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 44g
  • Fiber: 6g
  • Protein: 6g
  • Cholesterol: 0mg

Find it online: https://www.deliciousrecipesblog.com/coconut-curry-whole-roasted-cauliflower/