Coconut Curry Cauliflower

Cauliflower gets cooked in a coconut curry sauce for a flavorful vegan entrée. It’s perfect served over freshly cooked basmati rice.

Serving size

1

Makes

4

Ingredients

2 tablespoons olive oil

½ medium cauliflower, cut into florets

¼ teaspoon kosher salt

1 teaspoon curry paste or powder

1 (13.5 ounces) can coconut milk

¼ cup cilantro, chopped

Juice of ½ lime

Nutrition Info

Makes:Serving size: 1

Calories

243

Fat

24 g

Saturated Fat

16 g

Trans Fat

<1 g

Cholesterol

0 mg

Carbohydrates

9 g

Sugar

5 g

Fiber

2 g

Protein

3 g

Sodium

150 mg

Calcium

23 mg

Phosphorus

83 mg

Potassium

429 mg

Instructions

  1. Heat the oil in a large skillet over medium heat. Add the cauliflower and salt and cook until the cauliflower softens and starts to brown, 5 to 7 minutes.
  2. Add the curry seasoning and coconut milk, cover the skillet with a lid, and simmer until the cauliflower is tender, about 10 minutes.
  3. Stir in the cilantro and lime juice. Taste and adjust the seasonings to your liking. Serve.

 

Recipe contributed by Aaron Hutcherson

Since the flavor of curry paste or powder can vary depending on the brand, you can taste and adjust the recipe to your liking with other spices, such as black pepper, cumin or cayenne.