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Coconut Curried Cauliflower

An easy nicely spicy side dish with great table presence
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4
Author: Viella

Ingredients

  • 2 lb cauliflower florets 1 cauliflower should be all you need
  • 1/2 large onion cut into 1 inch chunks
  • 1 can coconut milk approx. 400 ml
  • 2 tbsp curry powder
  • 1/4 tsp cumin
  • 1/4 tsp coriander
  • 2 tsp kosher salt
  • 2 tsp sherry vinegar

Equipment and Utensils

  • Large bowl
  • Whisk
  • Ovenproof dish

Instructions

  • Place cauliflower florets and onion chunks in a large bowl and set aside.
  • Place coconut milk, curry powder, cumin, coriander, salt and vinegar into a jug or bowl and whisk to combine.
  • Pour mixture over cauliflower and onions.
  • Shake dish around a little to make sure cauliflower and onions are completely coated.
  • Pour dish contents into an ovenproof dish and cover with foil and place in a preheated oven at 425.
  • Cook for 30 minutes, or until cauliflower is tender, but still has some bite.
  • Discard onion chunks and serve cauliflower with lashings of sauce.

Notes

Make sure the foil is fixed tightly round your ovenproof dish to ensure your sauce doesn't dry out while cooking.