Coconut Curry Cauliflower
This Coconut Curry Cauliflower is bursting with flavor! A creamy blend of coconut milk and spices makes it the perfect dish for any occasion.
Servings: 4 servings
Ingredients
- 2 cloves garlic minced
- 2 teaspoons extra-virgin olive oil
- 4 cups cauliflower florets
- 2 cups light coconut milk (canned)
- 1.5 teaspoons yellow curry powder (recommended)
- 0.5 teaspoon black pepper
- 0.5 teaspoon crushed red pepper flakes
- Kosher or sea salt to taste
Instructions
- Begin by heating the extra-virgin olive oil in a large skillet over medium heat. Once the oil is hot, add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned.
- Next, toss in the cauliflower florets. Stir well to coat them in the garlic-infused oil. Sauté the cauliflower for about 5 minutes, allowing it to soften slightly.
- Sprinkle in the yellow curry powder, black pepper, and crushed red pepper flakes. Stir continuously for another minute to toast the spices and release their flavors.
- Now, pour in the light coconut milk. Stir everything together, ensuring the cauliflower is well coated in the creamy mixture. Bring it to a gentle simmer.
- Allow the mixture to simmer for about 10-15 minutes, or until the cauliflower is tender and the sauce has thickened slightly. Taste and adjust the seasoning with kosher or sea salt as needed.
- Once the cauliflower is cooked to your liking, remove it from heat. Serve it warm over rice or quinoa, and enjoy this delightful Coconut Curry Cauliflower dish!
Equipment
- Large Skillet or Wok
- Measuring Spoons
- Wooden spoon or spatula
- Chopping board and knife
Notes
- Feel free to add other vegetables like bell peppers or spinach for extra nutrition.
- Adjust the spice level by modifying the amount of red pepper flakes.
- For a nuttier flavor, consider adding toasted cashews or almonds before serving.