Curried Cauliflower

Curried Cauliflower

Curried Cauliflower

Cauliflower is so versatile and literally takes on various flavors.  It can be mashed, roasted, grilled, steamed, slow-cooked and sauteed.  My husband loves Indian-inspired dishes with grilled chicken or lamb so this dish is a regular in our household.  The unique spice blend of curried cauliflower adds a warm hue which adds visual interest and an exotic taste.

This version is gluten and dairy free so give it a try!  If you prefer to season the cauliflower and roast or grill it instead – that’s OK too.  It’s delicious either way.

Curried Cauliflower
Serves 4
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  1. 1 cup filtered water
  2. 1 large head cauliflower, separated into florets
  3. 2 Tablespoons coconut oil
  4. 2 Tablespoons extra-virgin olive oil
  5. 1 large onion, diced
  6. 1 teaspoon mustard seed
  7. 2 garlic cloves, minced
  8. 2 teaspoons fresh ginger, peeled & minced
  9. 1 teaspoon coriander
  10. 1 teaspoon cumin
  11. 1 teaspoon turmeric
  12. 1 teaspoon curry powder
  13. Dash of cayenne pepper
  14. Black pepper to taste
  15. 1 Tablespoon fresh lemon or lime juice
  16. 1 cup whole plain dairy-free yogurt
  17. 4 Tablespoons chopped fresh cilantro,for garnish
  1. In a large saucepan, bring water to a boil.
  2. Add cauliflower florets & cook until barely tender, approximately 5 minutes. Drain & set aside.
  3. In a large skillet, heat coconut and olive olive oil over medium-high heat.
  4. When hot, add onion and saute until softened, approximately 5 minutes.
  5. Add mustard seed and stir until the seeds begin to pop, about 1 minute.
  6. Add garlic, ginger, coriander, cumin, turmeric, curry powder, black pepper & cayenne pepper.
  7. Stir and cook until well mixed, approximately 2 minutes.
  8. Reduce heat to low and add lemon or lime juice and yogurt and mix well.
  9. Add the cooked cauliflower & stir until well blended and evenly coated with curry spices.
  10. Taste and adjust seasonings.
  11. Sprinkle with chopped cilantro before serving.
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