Coconut Curry Cauliflower

5 from 2 votes

Who knew cauliflower and coconut would make such a tasty team?

This Coconut Curry Cauliflower dish combines coconut milk with spicy curry for a flavor-packed dish that is both tasty and nutritious. The combination of superfood ingredients provides your body with valuable nutrients, like calcium, iron, potassium, vitamins A, C, K and many more. It’s as good for your body as it is for your soul!

We chose spices that can be adjusted for taste and create a perfect blend of flavors for cold, winter nights, or summer barbecues. You can use any type of curry powder you like, but we like yellow curry the best. It has a mild spice presence for those sensitive to spicy food. Plus, you get the health benefits of turmeric, one of the main ingredients in yellow curry, so it’s win-win!

Choosing a Coconut Milk for Coconut Curry Cauliflower

For this recipe, we chose canned light coconut milk. You’ll notice there are a variety of coconut milks in the grocery store: light and regular varieties in the canned section and the boxed options the alternative milk aisle. We choose the canned kind for a very important reason: flavor.

Canned coconut milk is not only thicker than the kind you’ll find in the carton, but it also has a richer flavor. This is especially true when compared to the refrigerated boxes of coconut milk. When in doubt, opt for the coconut milk in the can. Just be sure to check the ingredients to make sure the brand you’re buying only contains coconuts and water.

5 from 2 votes

Coconut Curry Cauliflower

Spices and coconut milk come together to make this delicious, vegan side dish. Get plenty of vitamins from this recipe's superfood ingredients.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Yield 6
Serving Size 6 oz
Course Side Dish
Cuisine American
Author SkinnyMs.

Ingredients

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

Instructions

  • 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.

Notes

Enjoy Coconut Curry Cauliflower hot or cold--perfect for summer barbecues!

Nutrition Information

Serving: 6oz | Calories: 88kcal | Carbohydrates: 6g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Sodium: 79mg | Potassium: 207mg | Fiber: 2g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 32mg | Calcium: 19mg | Iron: 1mg |
SmartPoints (Freestyle): 6
Keywords Plant-Based, Vegetarian

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Gale Compton

Gale co-founded SkinnyMs. with a goal to provide women with delicious recipes, fitness routines, and ways to reach their ideal weight. Gale has been featured on the Today Show in which she won a cook off for the best Lasagna. Be sure to search for her winning recipe, Skinny Lasagna Rolls.

Guided by her firm belief in healthy eating and the power of exercise, Gale has written two cookbooks and several fitness ebooks. She earned her Fitness Training Certification from, National Exercise & Sports Trainers Association. Gale loves to run with her dog Maggie and has completed numerous half-marathons.

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33 Comments

  1. 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…

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

      1. 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?

  2. Lauren, I’m not too sure about the taste of almond milk. Keep us posted if you try it. πŸ™‚

  3. 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!

    1. 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. πŸ™‚

    1. 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.

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

  4. 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?

  5. 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.

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

    1. 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.

  7. 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

  8. 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.

  9. Loved this recipe served over brown rice. Slight change – added handful of red peppers and couple of handfuls of baby spinach and added about 1/2 cups of shrimp. Only added 1/4 tsp of pepper flakes and 1/4 tsp of pepper. Also added 1/2 tsp of maple syrup.

  10. Looked for a recipe with cauliflower and coconut milk (as that’s all I had in the house) found this one and LOVED it!!!
    Quick to make. I will be making this all the time.

  11. Nice dish but the recipe says 30 minutes at 375 in the oven. This temperature and time resulted in my cauliflower still hard as a rock and so I put it in a covered saucepan to actually cook at medium. Strictly in the oven, the cauliflower might take one or two hours!

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