Cauliflower Curry – Food Faith Fitness

Impress your dinner guests with this bright and zesty Indian classic.

While some people don’t like cauliflower, I’m a big fan! It’s so versatile—you can make practically anything with it (even gluten-free pizza crust). One of my favorite ways to serve it is in cauliflower curry, an aromatic Indian dish. The warm array of spices soak into the cauliflower perfectly, and each bite is more satisfying than the last.

The first time I ever ate this dish was at an Indian buffet-style restaurant with my old partner, and we went back for seconds twice. When we left, I exclaimed, “We’ve got to learn how to make this!” If you’re like me and you love to try new dishes with your loved ones, this is a great pick. And hey, it saves a lot of money to make it at home instead of going out like we did.

Since it only takes one pot to cook in and less than an hour of your time, cauliflower curry is a dinner that dazzles. Between the rich flavors and whole food ingredients, this dish is sure to inspire and impress your guests or family. Serve it with some turmeric rice, and you’ve got a golden meal fit for a maharaja!

Is Cauliflower Curry Healthy?

Cauliflower curry is quite wholesome, and it’s also 100% vegan and gluten-free (just check your vegetable broth is gluten-free, too). It’s a great dish to make if you’re looking to cut back on eating meat but still want something satisfying. It’s full of fiber, with a bit of protein from the chickpeas. All around, this is a wonderfully nourishing meal.

How Did Cauliflower Come To Be?

Cauliflower is often judged harshly for its pale color and slightly bitter flavor. But when it’s cooked properly, it becomes nice and tender, perfect for breading and seasonings of all kinds. Cauliflowers have been recorded since as far back as the 15th century, when they were frequently grown in the Mediterranean, especially around southern Italy and Sicily. They are said to have evolved from the wild cabbage as a result of selective breeding, making cauliflower part of the Brassica vegetable family, alongside broccoli, cabbage, and kale. Since they’re similar, broccoli and cauliflower make a lovely vegetable roast, but there are so many delicious ways to serve it.

INGREDIENTS

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 1/2 tablespoons yellow curry powder
• 3/4 teaspoon turmeric
• 2 teaspoons cumin
• 1/4 teaspoon ground coriander
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (optional)
• 1 large head cauliflower, cut into florets
• 1 can (14 ounces) diced tomatoes
• 1 can (14 ounces) chickpeas, drained and rinsed
• 2 cans (14 ounces) coconut milk
• 1/2 cup vegetable broth
• Salt to taste
• 1 tablespoon lime juice
• Lime wedges, for serving
• Fresh cilantro, chopped for garnish

INSTRUCTIONS

Sauté
Cook onions, garlic, and ginger; add spices.

Combine
Add cauliflower, tomatoes, chickpeas, broth, and coconut milk.

Simmer
Cook until cauliflower is tender; garnish with cilantro and lime wedges.

Devour!

FAQs & Tips

Serving Suggestions

A classic and simple way to enjoy cauliflower curry is with a side of sweet Coconut Rice, but you can also try it with Vegan Coconut Sweet Potato Curry Noodles for a mix of curry-tastic flavors.

To keep the Indian inspiration going (plus add some meat options), serve it with some Butter Chicken Dip with Gluten-Free Naan, Indian Chicken Kebab, or Naan Pizza.

Recipe