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Creamy Curried Cauliflower

Creamy Curry Cauliflower 1

Cauliflower is a really misunderstood vegetable. It’s often thought of as boring and flavorless, but can be pretty amazing if you know what to do with it. It’s also a winter vegetable, which means its in season right now (just in case you didn’t know it was winter already by the freezing temperatures and snow outside).

Even though cauliflower is in abundance now, it’s been rather hard to find in Kokshetau. I had to go to two or three different stores. I can’t really remember the exact number because I’ve been traipsing all over town looking for ingredients. Either way, I worked my butt of to get this stuff. And, I did it all for you because I know how badly you’re looking for a new cauliflower recipe.

Creamy Curried Cauliflower 3

This particular recipe doesn’t take very much work at all – most of the time it’s just simmering away in the pot. So you can prepare whatever else you want to serve – rice, chicken, tofu, who knows… It’s beautifully creamy, and the cauliflower florets soak up the sauce making each bite just that much more satisfying.

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Creamy Curried Cauliflower


  • Author: Melissa Belanger
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
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Ingredients

  • 1 head cauliflower, chopped into florets
  • 2 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon coriander seeds
  • 2 whole cloves
  • 2 garlic cloves, minced
  • 1 teaspoon cinnamon
  • 1 tablespoon curry powder
  • 1/2 cup fat-free half-and-half
  • 2 teaspoons tomato paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup fresh chopped cilantro (optional)

Instructions

  1. In a large skillet over medium heat, sauté cumin seeds, coriander seeds and garlic in olive oil until fragrant – about 30 seconds.
  2. Add half-and-half, tomato paste, cinnamon, curry powder, and salt and pepper – stirring to combine.
  3. Add cauliflower and reduce heat to medium-low.
  4. Cover skillet and simmer for 15 minutes, stirring occasionally.
  5. Remove cloves and top with cilantro before serving.

Nutrition

  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

Recipe adapted from Kalyn’s Kitchen.

Last Updated on

  • Reply
    theStylistQuo
    January 13, 2014 at 9:23 am

    I LOVE cauliflower, especially with an Indian treatment. I can veganize this in a snap – definitely pinning to try!

  • Reply
    shannon@Lady's Little Loves
    January 13, 2014 at 3:46 pm

    I love curry! AND I am trying to incorporate more veggies into my family’s diet, so this is going on the list!
    Thanks!

  • Reply
    gaston hammer (@84__gaston)
    January 16, 2014 at 1:38 pm

    Doctor’s order-Vegetable every day(California) chicken soup including tapioca
    rice add a dash of MAGGI. Voilà !!

  • Reply
    Melissa Belanger
    April 15, 2015 at 10:24 am

    Definitely! I am almost positive it was a link for a while. It must have forgotten to re-link when I was changing my recipe format for the new design. I swear I would never intentionally NOT give credit 🙂

  • Reply
    Cauliflower Chowder - Simply Whisked
    November 7, 2016 at 11:32 am

    […] a vegetable that needs a lot of enhancement and added flavor to be good – like in my creamy curried cauliflower or creamy sweet potato and cauliflower soup – but it can definitely serve as the base for a […]

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