Coconut Curry Cauliflower

This coconut cauliflower curry dish combines sweet coconut and spicy curry for a flavor-packed dish that is both tasty and nutritious. Coconut Curry Cauliflower is made with superfoods that are packed with nutrients like, calcium, iron, potassium, vitamins A, C, K and many more, so it is as good for your body as it is for your soul. Our coconut curry recipe is made with light coconut milk and spices that can be adjusted for taste and is perfect for Summer barbecues.

Also, be sure to try some of our other curries, like:
Slow Cooker Beef Curry
Slow Cooker Eggplant, Potato, and Mushroom Curry
Garbanzo Curry Burgers

Coconut Curry Cauliflower

Coconut Curry Cauliflower

Yields: 6 | Serving Size: 2/3 cup | Calories: 190 | Total Fat: 9 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol:0 | Carbohydrates: 25 g | Sodium: 99 mg | Dietary Fiber: 6 g | Sugars: 3 g | Protein: 10 g | SmartPoints: 6

Ingredients

  • 2 cloves garlic, minced
  • 2 teaspoons extra virgin olive oil
  • 4 cups cauliflower florets
  • 2 cups lite coconut milk, canned
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • Kosher or sea salt to taste

Directions

Preheat oven to 375 degrees.

In a small skillet, saute garlic in oil over medium-low heat for 1 minute. Combine remaining ingredients, and add to a medium casserole dish. Bake cauliflower until tender, about 25-30 minutes. Serve immediately. Garnish with chopped cilantro if desired.

Enjoy Coconut Curry Cauliflower hot or cold...perfect for summer barbecues.

http://skinnyms.com/coconut-curry-cauliflower/

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25 Comments on "Coconut Curry Cauliflower"

  1. Pat  May 2, 2013

    Quick question. Does the curry make things hot(spicy)? I don't care for anything spicy. I use very little pepper because of this. Other than that this recipe sounds delish…

    Reply
    • Skinny Ms.  May 3, 2013

      Pat, The red pepper flakes add the spice. Your might want to reduce the curry to 1 teaspoon. The curry really makes the dish! :)

      Reply
      • job  March 18, 2014

        I think this looks really good. But I made something with curry and my husband (who can't eat anything spicy) complained about how spicy it was. I'd love to try this but am concerned that I'd ruin the recipe if I only sprinkled a tiny bit of curry powder on it and would have to omit the red pepper flakes. Do you think it would even be worth trying if I had to alter it like this?

        Reply
        • SkinnyMs  March 25, 2014

          Yes, definitely. A yellow curry powder will be milder.

          Reply
  2. Skinny Ms.  May 19, 2013

    Lauren, I’m not too sure about the taste of almond milk. Keep us posted if you try it. :)

    Reply
  3. debbie  May 30, 2013

    Is there a step missing in the directions? once you combine the rest of the ingredients- are you suppose to saute for while longer and if so- how long? or just straight tot he casserole dish? thx!

    Reply
    • Skinny Ms.  May 30, 2013

      Debbie, Just as the directions say, saute garlic for 1 minutes, combine all ingredients and add to casserole dish. There is no need to saute the additional ingredients. :)

      Reply
  4. Jacqueline Segura  June 26, 2013

    I do not have an oven, can I cook this in a crock pot?

    Reply
    • Skinny Ms.  June 27, 2013

      Jacqueline, You can cook it onto top of the stove for about 20 minutes. Or, if you only have a slow cooker, cook on low for 1-2 hours or until tender.

      Reply
    • SkinnyMs  March 4, 2014

      Yes, you should be able to do so.

      Reply
  5. Terry  August 11, 2013

    Do you cover the casserole dish when baking?

    Reply
    • Skinny Ms.  August 12, 2013

      Terry, No, not if you want it to brown. If browning isn’t important, then cover loosely with foil before putting in the oven. :)

      Reply
  6. Stephanie Reeve  August 30, 2013

    Is the carb count right? If so, where are the carbs coming from? Cauliflower and spices are pretty carb free, and my can of coconut milk doesn't have that many carbs in it. Maybe it should be 25 grams of carbs for the entire dish, not per serving?

    Reply
  7. Mel  August 30, 2013

    does it have to be canned coconut milk?

    Reply
    • Skinny Ms.  August 31, 2013

      Mel, I only use canned. I suppose you can use the carton variety but it does have a lot of additives.

      Reply
  8. Debbie  October 13, 2013

    Does this have an Indian curry flavor , or Thai curry flavor?

    Reply
    • Skinny Ms.  October 14, 2013

      Debbie, A slight Indian curry…very slight.

      Reply
  9. Fiona  February 23, 2014

    Delicious – even my veg hating husband enjoyed it – the sauce was a bit thin though. I made bananas dipped in lemon and rolled in coconut as a side and these thickened the sauce nicely.

    Reply
  10. Mary  April 30, 2014

    Do you steam the florets first? I made this and after 25 minutes the cauliflower was no where near tender.

    Reply
    • SkinnyMs  May 9, 2014

      Add 1/2 cup chicken broth to coconut milk mixture and cover with foil while baking. The florets will steam and should cook through. Remove foil carefully at the end of cooktime.

      Reply
  11. Kaz Barlow  December 7, 2014

    I made a few adjustments to this recipe and it was delicious.
    Exchanged Olive Oil for Coconut Oil.
    Added 1 tbsp. Red Curry Paste
    Added quartered Roma tomatoes for the last five minutes of cooking.
    Served over quinoa with a spoon full of black chia seeds

    Reply
  12. Zarineh  June 23, 2015

    Just a small tip. I make coconut curry all the time and always blend the caned or powdered coconut to give a smooth texture to the curry.

    Reply
    • SkinnyMs  June 23, 2015

      Thanks for the tip!

      Reply
  13. Shannon  August 23, 2015

    What kind of curry? Green? Yellow? Red?

    Reply
    • SkinnyMs  August 24, 2015

      Yellow.

      Reply

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