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4.80 from 5 votes
SkinnyMS

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

Ingredients

US Customary - Metric
  • 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

Serving: 6oz | Calories: 88kcal | Carbohydrates: 6g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 79mg | Potassium: 217mg | Fiber: 2g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 33mg | Calcium: 20mg | Iron: 0.5mg |
SmartPoints (Freestyle): 6
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SmartPoints (Freestyle): 6
SmartPoints (Freestyle): 6