Healthy comfort food. Is it an oxymoron? It doesn’t have to be! This Indian Roasted Cauliflower Curry with Coconut Rice 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!
Snow days mean brownies. Or nachos. Or pasta. Take your pick, but snow days definitely don’t mean salads.
But there’s hope, my friends. This Indian Roasted Cauliflower Curry with Coconut Rice is here to give you all those warm and cozy vibes without throwing you so far off the healthy wagon that you can’t even see the road.
I’m actually pretty obsessed with this cauliflower recipe. Let’s get into the deets.
What is curry, anyway?
Let me first dispel a myth – the term curry doesn’t actually refer to one particular spice. Curry is actually the term used to describe a variety of sauces in South Asian cuisine that contain a combination of spices.
The most common dry spices in curry are cumin seeds, red chili powder and coriander leaves.
When you buy curry powder or curry paste, you’re actually buying a combination of spices. Curries range in flavor and heat level too. So, don’t knock it till you try it!
What’s in this Indian Roasted Cauliflower Curry
Our curry has two parts: the dry spices and the sauce. Here are the dry spices we’ll be using:
Together, these simple ingredients make a super aromatic dry spice blend that we will sprinkle onto the cauliflower before roasting. Then, we’ll roast it until it’s super tender.
Once the cauliflower is cooked, we will toss it in the pan sauce. Here’s what you’ll need for the curry sauce:
- Serrano pepper. If you can’t find a serrano pepper, a jalapeño pepper is a good substitute
- Greek yogurt. Even the nonfat version will yield a rich, satisfying sauce. And using a nonfat yogurt will save you some calories.
For the sauce, we’ll saute garlic and ginger with a small amount of serrano pepper for some heat. Then, just stir in the yogurt and a little water until it’s creamy.
How to Serve this Indian Roasted Cauliflower Curry
This easy recipe makes an amazing main course, which is how I recommend you enjoy it. But it also makes a tasty side dish for a main meal consisting of a protein like beef, lamb or chicken. Just cut the cauliflower into larger florets and serve two or three on an appetizer plate beside your main dish.
And no good curry is complete without soft, garlicky naan bread to soak up the extra sauce. So, if you’re inclined, here’s my recipe. You won’t regret it.
South Indian Cauliflower Recipes
Leave it to Indian cuisine to create some seriously delicious recipes using cauliflower. If you get hooked on this Indian Roasted Cauliflower Curry with Coconut Rice and want to try some others, 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.
Don’t skip the Coconut Rice
Could you serve this Indian Roasted Cauliflower Curry over a bed of plain old rice? You could. Would it still be a delicious meal? It would. But. Do yourself a favor, and really do me a favor too, because I really want you to have it all! Make the coconut rice.
It’s as easy as making a regular pot of rice, except instead of plain water, you’re cooking the rice in a combination of vegetable broth and coconut milk. The result is a fluffy, slightly sticky, faintly sweet base that complements this curry in the most delicious way.
I’d love to hear what you think of this vegetarian feast of the senses! When you make this Roasted Cauliflower Curry with Coconut Rice, leave a comment or drop a star rating below. Enjoy!
For more Indian-inspired recipes, try these:
- Ultimate Chicken Tikka Masala
- Tandoori-Spiced Chicken Thighs
- 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 1/2 cups Greek yogurt
- 4 Tbsp. extra virgin olive oil divided
- 1/4 cup fresh ginger minced
- 2 Tbsp. 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
- 1/2 tsp. salt
- 1/4 cup water
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 and curry powder. 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 20-25 minutes.
- Heat the remaining 2 Tbsp. of olive oil in a heavy nonstick skillet over medium heat. Saute the onions, garlic and ginger until they form a smooth paste, about 5 minutes. Lower the heat, stir in the yogurt and water 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 minutes. Fluff with a fork.
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