Coconut Curry Cauliflower

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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.

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 Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Keyword: Plant-Based, Vegetarian
Servings: 6
Calories: 88kcal
Author: SkinnyMs.


  • 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


  • 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!


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

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33 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…

    • 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! 🙂

      • 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?

        • SkinnyMs  March 25, 2014

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

  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. 🙂

  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!

    • 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. 🙂

  4. Jacqueline Segura  June 26, 2013

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

    • 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.

    • SkinnyMs  March 4, 2014

      Yes, you should be able to do so.

  5. Terry  August 11, 2013

    Do you cover the casserole dish when baking?

    • 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. 🙂

  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?

  7. Mel  August 30, 2013

    does it have to be canned coconut milk?

    • 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.

  8. Debbie  October 13, 2013

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

    • Skinny Ms.  October 14, 2013

      Debbie, A slight Indian curry…very slight.

  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.

  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.

    • 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.

  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

  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.

    • SkinnyMs  June 23, 2015

      Thanks for the tip!

  13. Shannon  August 23, 2015

    What kind of curry? Green? Yellow? Red?

    • SkinnyMs  August 24, 2015


  14. Lynn  September 26, 2017

    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.

  15. Azania  October 15, 2017

    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.

    • Gale Compton  October 16, 2017

      I’m so happy you enjoyed the recipe. It’s one of my all time favorites. 🙂

    • Jennifer Hanford  October 16, 2017

      That’s fantastic! So glad you enjoyed this recipe!

  16. Dee  November 6, 2019

    This sounds delicious! Will it hold in the fridge for 4 days if i make this forf meal prep?

    • Nichole Furlong  November 9, 2019

      Hi Dee, it will hold for four days, however it’s best to serve this recipe immediately.

  17. Shoiley  June 9, 2020

    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!

    • Gale Compton  June 10, 2020

      Possibly a difference in oven temperature. The cauliflower should be tender but not hard


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