Red Curried Cauliflower

Elevate your weeknight dinner routine with this vibrant and creamy Red Curried Cauliflower recipe! Roasted to golden perfection, tender cauliflower florets are enveloped in a luscious red curry sauce made from fragrant red curry paste, rich coconut milk, and a hint of fresh ginger and garlic. Sweet and savory notes from brown sugar and soy sauce balance the touch of tangy lime juice, while crunchy strips of red bell pepper add texture and a pop of color. This easy, one-skillet dish is perfect served over fluffy jasmine rice and topped with fresh cilantro for a burst of herbaceous flavor. Ready in just 45 minutes, this vegan and gluten-free dinner is as wholesome and satisfying as it is delicious. Perfect for curry lovers looking for a quick, plant-based meal packed with bold flavors!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 head Cauliflower
• 2 tablespoons Coconut oil
• 3 tablespoons Red curry paste
• 1 can (13.5 oz) Coconut milk
• 0.5 cups Vegetable broth
• 1 tablespoon Brown sugar
• 1 tablespoon Soy sauce
• 1 tablespoon Lime juice
• 2 cloves Garlic
• 1 teaspoon Ginger
• 1 medium Red bell pepper
• 0.25 cups Fresh cilantro
• 0.5 teaspoons Salt
• 2 cups Cooked jasmine rice

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the cauliflower into bite-sized florets and place them on a baking sheet.

Step 3

Drizzle 1 tablespoon of coconut oil over the cauliflower, sprinkle with a pinch of salt, and toss to coat evenly.

Step 4

Roast the cauliflower in the preheated oven for 20-25 minutes until tender and golden brown, flipping halfway through.

Step 5

While the cauliflower is roasting, prepare the red curry sauce. Heat the remaining 1 tablespoon of coconut oil in a large skillet or saucepan over medium heat.

Step 6

Add the minced garlic and grated ginger to the skillet and sauté for 1-2 minutes until fragrant.

Step 7

Stir in the red curry paste and cook for another 1 minute to release its flavors.

Step 8

Pour in the coconut milk and vegetable broth, stirring to combine.

Step 9

Add the brown sugar, soy sauce, and lime juice, then simmer the sauce for 5-7 minutes to thicken slightly.

Step 10

Slice the red bell pepper into thin strips and add to the curry sauce. Cook for an additional 3-4 minutes until slightly softened.

Step 11

Once the cauliflower is done roasting, add it to the curry sauce and stir to coat the florets evenly.

Step 12

Taste the sauce and adjust the seasoning with more salt or lime juice, if needed.

Step 13

Serve the red curried cauliflower over warm jasmine rice and garnish with freshly chopped cilantro.

Nutrition Facts

Serving size	1752.7 grams (1752.7g)

Amount per serving	% Daily Value*
Calories	1230

Total Fat 33.50g	43%
Saturated Fat 25.10g	126%
Polyunsaturated Fat 1.10g
Cholesterol 0mg	0%
Sodium 3922mg	171%
Total Carbohydrate 211.00g	77%
Dietary Fiber 19.40g	69%
Total Sugars 56.10g
Protein 28.60g	57%

Vitamin D 0IU	0%
Calcium 277mg	21%
Iron 6mg	32%
Potassium 3100mg	66%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.9%

Protein: 9.1%

Carbs: 67.0%