How is the cauliflower prepared for this curry?

The cauliflower florets are first pan-roasted in a cast-iron skillet until golden, then steamed with a bit of vegetable broth until tender.

What gives the curry sauce its creamy texture?

The sauce achieves its creamy texture by cooking flour in the skillet, then blending it with coconut milk until smooth before simmering.

How is the sweetness balanced in this curry?

This curry uses three large chopped dates to provide a natural sweetness that complements the savory garam masala and red chili flakes.

Can I adjust the spice level in this recipe?

Yes, the spice level can be adjusted by increasing or decreasing the 1/4 teaspoon of red chili flakes to suit your preference.

What is the recommended serving suggestion for this dish?

This Roasted Cauliflower Coconut Curry is best served hot over cooked brown rice and garnished with fresh cilantro.

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Roasted Cauliflower Coconut Curry
[Vegan]

Name: Roasted Cauliflower Coconut Curry [Vegan]
Cook time: 30 min
Yield: 4 servings
Ingredients: 1 medium head cauliflower; 1 1/2 cups vegetable broth, divided; 3 tablespoons whole wheat pastry or all-purpose flour; 2 teaspoons garam masala; 1 (14-ounce) can coconut milk; 3 large dates, seeded and chopped; 1/2 teaspoon sea salt; 1/4 teaspoon red chili flakes; 1/2 cup cilantro; Brown rice, cooked and hot

ZD By: Zsu Dever

Author Bio

Zsu Dever is the author of the cookbooks; Aquafaba, Vegan Bowls, and Everyday Vegan Eat:... Read More

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A vibrant bowl of Roasted Cauliflower Coconut Curry, featuring golden cauliflower florets in a creamy orange sauce, served over brown rice and garnished with fresh green cilantro.

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Roasted Cauliflower Coconut Curry [Vegan]

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This coconut milk-based curry is delicious and only takes 30 minutes to make! Cauliflower is roasted, tossed on top of a bed of brown rice, and then enveloped in a creamy white sauce. The few dates in the curry lend the sweetness that it needs. Add some fresh cilantro as... Read More

Ingredients You Need for Roasted Cauliflower Coconut Curry [Vegan]

1 medium head cauliflower
1 1/2 cups vegetable broth, divided
3 tablespoons whole wheat pastry or all-purpose flour
2 teaspoons garam masala
1 (14-ounce) can coconut milk
3 large dates, seeded and chopped
1/2 teaspoon sea salt
1/4 teaspoon red chili flakes
1/2 cup cilantro
Brown rice, cooked and hot

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How to Prepare Roasted Cauliflower Coconut Curry [Vegan]

Begin preparing the rice as desired.
Heat a large cast-iron skillet over medium heat. Chop the cauliflower into florets and add it to the hot skillet. Cover and cook for 3 minutes. Stir, cover, and cook for another 3 minutes. Repeat until the cauliflower is golden. Add 1/2 cup broth, cover, and steam until the broth evaporates and the cauliflower is tender. Remove and set aside in a bowl.
Add the flour to the skillet and stir. Cook for 2 minutes and add the garam masala. Stir and cook until the masala is aromatic. Add the coconut milk to a blender and add the cooked flour. Blend until smooth.
Transfer the coconut mixture to the skillet, add the dates, the salt, red chili flakes, and the remaining 1 cup of broth. Stir to combine and add the cauliflower. Bring to a simmer and cook until the sauce is thickened and the dates are tender, about 3 minutes. Taste and adjust seasoning.
Serve with the brown rice and garnish with the cilantro.