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9 ratings

Fat Tommy’s Curried Cauliflower Recipe

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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.