Creamy Coconut Curried Cauliflower


This dish is so nourishing and full of flavour! The delicious blend of spices works so well with the creamy coconut sauce and roasted cauliflower.  

You could serve this with naan or rice and as a main or a side! 


Serves: 2 - 3

You will need:

For the roasted cauliflower:

- 1 large cauliflower
- 1 tbsp olive oil
- 1 tbsp curry powder
- 1/2 tbsp paprika
- salt and black pepper, to taste

For the coconut sauce:

- 1 tbsp olive oil
- 1 onion
- 2 garlic cloves
- 1/2 tsp black pepper
- 2 tsp turmeric
- 1 tsp curry powder
- 2 tbsp tomato puree
- 300ml coconut milk
- 100ml water
- Large handful of spinach


1. Break the cauliflower into small florets.
2. Place the cauliflower in an air fryer (or oven). Drizzle the olive oil on top and sprinkle on the curry powder and paprika. Add salt and pepper to taste.
3. Cook for 20 minutes at 200C or 25 minutes in the oven.
4. Dice the onion and garlic.
5. In a large pan, add the olive oil on medium heat.
6. Once hot, add the onion and garlic and cook until fragrant and the onion is translucent.
7. Add the black pepper, turmeric and curry powder.
8. Add the tomato purée and mix to combine.
9. Pour in the coconut milk and water, stirring to combine and leaving to simmer until the cauliflower has finished cooking.
10. Add the cauliflower to the sauce.
11. Chop the spinach and add it to the sauce, simmering for a further couple of minutes until it has wilted.
12. Serve with naan or rice and enjoy!

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