Fat Tommy’s Curried Cauliflower Recipe

Fat Tommy’s Curried Cauliflower Recipe
Staff Writer

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

This is a very tasty dish that is satisfying, filling, and relatively low in calories. I served it over brown rice. It is vegan and gluten-free. Go figure.

Click here to see My Short Life as a Gluten-Free, Alcohol-Free Vegan story.

Ingredients

  • 1 large head of cauliflower, stems removed and florets broken into bite-sized pieces
  • 3 tablespoons coconut oil
  • 2 teaspoons kosher salt
  • 1 cup chopped sweet onion
  • 3 cloves of garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 2 tablespoons fresh lemongrass, minced
  • 2 ½ cups organic vegetable broth
  • 1 ½ cups light coconut milk
  • 1 rounded teaspoon curry powder (I used hot)
  • ¼ teaspoon ground cinnamon
  • ½ cup golden raisins
  • ¼ cup cider vinegar
  • Black pepper and/or cayenne and salt, to taste
  • 1 cup fresh cilantro, finely chopped, for garnish (optional)

Directions

Preheat oven to 450 degrees.

Put the cauliflower pieces with 2 tablespoons of the coconut oil and 1 teaspoon salt into a roasting pan and cook for 10-15 minutes or until florets start to brown. Stir florets and roast for about 10 minutes more or until just tender. Remove from oven.

While cauliflower is roasting, sauté onions in a large skillet with the other tablespoon of coconut oil for about 2 minutes over medium heat. Add garlic, ginger, lemongrass, and the other teaspoon of salt. Cook until onions are soft but not burned. 

Add the vegetable broth and reduce by about 1/3. Then add coconut milk, curry powder, cinnamon, and raisins and simmer for about 5 minutes stirring frequently so that spices are thoroughly mixed. After 5 minutes, carefully add the roasted cauliflower florets and simmer for 5-10 minutes more until the sauce is the consistency of a thickish soup. Correct for seasonings then add the cider vinegar and simmer 1 minute more, stirring constantly.

Spoon curry over hot brown rice and sprinkle fresh, chopped cilantro on top unless you are from that half of humankind that hates it.

Cauliflower Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Cauliflower Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.