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This Indian roasted cauliflower curry is one of my favorite healthy recipes that’s also insanely delicious.
Not only does this gluten-free recipe have a rich, aromatic sauce for the tender, roasted cauliflower florets, but it’s on a bed of my favorite rice in the whole entire world – coconut rice.
It’s January, and that means two things: we try to eat healthier, and it’s also cold AF so all we want is comfort food. It’s like, we’ll have a great, clean start to the week and then boom! Snow day!
But there’s hope, my friends. This delicious cauliflower curry recipe is here to give you all those warm and cozy vibes without throwing you off the healthy wagon.
What is curry, anyway?
Let’s first dispel a myth – the term curry doesn’t actually refer to one particular spice. Curry is the term used to describe a variety of sauces in Indian cooking that contain a combination of spices.
What’s in this Indian Roasted Cauliflower Curry
Our vegan curry has three parts: the cauliflower, the curry and the rice.
- Fresh garlic
- Fresh ginger
- Serrano pepper. If you can’t find a serrano pepper, a jalapeño pepper is a good substitute
- Coconut milk. Go for canned, full-fat coconut milk, which has a lower water content than the kind you find in a carton.
The Coconut Rice
How to Make Indian Cauliflower Curry
Roast the Cauliflower
The first step is to toss the fresh cauliflower florets in the fragrant mix of Indian spices.
Then, drizzle the curried cauliflower with a little bit of olive oil and roast it in the oven.
Make the Indian Curry
In a large skillet, saute the onions, ginger and garlic with some olive oil.
Once they’re softened and sizzling, pour in the coconut milk and let the sauce simmer until it thickens.
Now, place your roasted cauliflower into the skillet and coat it in the curry.
Make the Coconut Rice
Bring the coconut milk, vegetable broth, sugar and salt to a boil in a medium sized saucepan. Then, stir in the rice.
Cover the pot and let the rice simmer until it fully absorbs the liquid. The cooking time should be about 20 minutes.
How to Serve Indian Cauliflower Curry
Spoon the coconut rice onto serving plates. Then, put the gobi curry over the rice. If you’re a cilantro lover like me, it’s nice to sprinkle some over top as garnish.
How to Store Leftover Indian Cauliflower Curry
Store any leftovers in an airtight container in the refrigerator. They’ll stay fresh for several days.
The next time you want to enjoy your homemade Indian food, simply reheat it in the microwave.
South Indian Cauliflower Recipes
Leave it to Indian cuisine to come up with some pretty amazing cauliflower recipes. If you get hooked on this creamy cauliflower curry and want to try another cauliflower recipe, here are some popular ones:
- Gobi Manchurian – a cult favorite, this cauliflower dish is deep fried and served in a spicy sweet-and-sour sauce. Enjoy it as an appetizer or main dish.
- Cauliflower Kurma – like other kurma recipes, South Indian Cauliflower Kurma is made with coconut milk (unlike its North Indian cousin Korma, which is made with yogurt). This vegan dish uses fennel seeds, poppy seeds and nuts to flavor its curry.
- Cauliflower Poriyal – this is a tasty side dish made with a mix of spices that includes mustard seeds and ginger-garlic paste. It’s a simple recipe that everyone can feel successful making.
When you make this Indian roasted cauliflower curry, I’d love to hear about it! Drop a star rating or leave a comment below. Enjoy!
For more Indian-inspired recipes, try these:
- Ultimate Chicken Tikka Masala
- Indian Ginger Chicken and Rice
- Raita (Indian Yogurt Dip for Naan & Biryani)
For more vegetarian main dishes, try these:
- 30 Minute Saucy Ginger Sesame Noodles with Vegetables
- Vegan Stuffed Bell Peppers
- Zucchini Rollatini with Summer Marinara
Indian Roasted Cauliflower Curry with Coconut Rice
- 1 head cauliflower
- 1 yellow onion diced
- 1 14 oz. can coconut milk
- 4 Tbsp. extra virgin olive oil divided
- 3 Tbsp. fresh ginger minced
- 6 cloves garlic minced
- 1 serrano pepper sliced
- 2 Tbsp. curry powder
- 1/2 tsp. turmeric powder
- 1/2 tsp. coriander powder
- 1 Tbsp. garam masala powder
- 1 1/2 tsp. salt divided
The Coconut Rice
- 2 cups uncooked Jasmine or basmati rice
- 2 cups coconut milk
- 3 cups vegetable broth
- 4 tsp. sugar
- 2 tsp. kosher salt
- Preheat oven 425 degrees. Cut the cauliflower into bite-sized florets. Arrange in a single layer on a large baking sheet.
- In a small bowl, combine the turmeric, coriander, garam masala, curry powder and 1/2 tsp. of salt. Sprinkle evenly over the cauliflower. Drizzle with 2 Tbsp. of olive oil. Then, toss the cauliflower so that it is coated in the oil and spice blend. Roast for 25-30 minutes.
- Heat the remaining 2 Tbsp. of olive oil in a heavy nonstick skillet over medium heat. Saute the onions, garlic, ginger, serrano peppers and 1 tsp. of salt until tender, about 5 minutes. Lower the heat, stir in the coconut milk and simmer over a low flame until smooth. Stir in the cauliflower and gently toss to coat.
- Make the coconut rice: Bring coconut milk, broth, sugar and salt to a boil in a saucepan. Stir in the rice. Lower the heat and simmer, covered, 15-20 minutes, until liquid is absorbed, stirring occasionally. Fluff with a fork.