Coconut Cauliflower Recipes

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COCONUT CAULIFLOWER



Coconut Cauliflower image

Braised cauliflower simmered in coconut milk with thai curry. A truly decadent way to enjoy cauliflower. Serve on top of rice or by itself. I recommend freezing any extra curry paste you might have left over; it seems to keep almost indefinitely.

Provided by Aram5262

Categories     Curries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

14 1/2 ounces coconut milk
1 small cauliflower floret
2 tablespoons vegetable oil
1 1/2-2 tablespoons green curry paste (I use Maesri brand)
2 tablespoons chopped cilantro
1 dash chili powder
salt

Steps:

  • Coat the bottom of a thick bottomed skillet with vegetable oil.
  • When hot, add the cauliflower florets and fry them until brown, taking care not to burn them.
  • Pour in the coconut milk and stir in the curry paste until well integrated.
  • Simmer gently until the coconut milk is thick and creamy, about 10 minutes.
  • Just before serving add the cilantro and salt to taste.
  • Note: I recommend freezing any extra curry paste you might have left over; it seems to keep almost indefinitely.

COCONUT CURRY CAULIFLOWER SOUP



Coconut Curry Cauliflower Soup image

When I'm in need of comfort food, I stir up a velvety batch of this Asian-spiced soup. Then I finish it with a sprinkle of cilantro over the top. -Elizabeth DeHart, West Jordan, Utah

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 7

2 tablespoons olive oil
1 medium onion, finely chopped
3 tablespoons yellow curry paste
2 medium heads cauliflower, broken into florets
1 carton (32 ounces) vegetable broth
1 cup coconut milk
Minced fresh cilantro, optional

Steps:

  • In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, 2-3 minutes. Add curry paste; cook until fragrant, 1-2 minutes. Add cauliflower and broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; cook, covered, about 20 minutes., Stir in coconut milk; cook an additional minute. Remove from heat; cool slightly. Puree in batches in a blender or food processor. If desired, top with minced fresh cilantro.

Nutrition Facts : Calories 111 calories, Fat 8g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 532mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.

CAULIFLOWER AND COCONUT CURRY



Cauliflower and Coconut Curry image

Yummy curry

Provided by roobarb100

Time 30m

Yield Serves 4

Number Of Ingredients 22

3/4 cup (150g) red lentils
100ml sunflower oil
1.5kg cauliflower, cut into small florets
2 tsp cumin seeds
1 onion, chopped
3cm piece ginger, finely chopped
6 garlic cloves, finely chopped
1 long red chilli, halved, seeds removed, finely chopped
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
1 tbsp good-quality mild curry powder
400ml can coconut milk
200g vine-rippened tomatoes, blanched, skin removed, chopped
1 tbsp lime or lemon juice
Chopped coriander leaves, to serve
TARKA
2 tbsp sunflower oil
1 tsp black mustard seeds
1 tsp cumin seeds
6 cloves
1/4 tsp cayenne pepper

Steps:

  • Place lentils in a pan and cover with 2 cups cold water. Bring to the boil, then reduce heat to low and simmer, stirring occasionally, for 15-20 minutes until thick and creamy. Cover and set aside.
  • Meanwhile, heat 1/4 cup oil in a large saucepan over medium heat, add cauliflower and half the cumin seeds and cook, stirring occasionally, for 2-3 minutes until lightly browned. Remove with a slotted spoon and set aside.
  • Add remaining 2 tbsp oil and cumin seeds to hot pan, then, as soon as seeds start to sizzle, add onion. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes or until onion is soft but not browned.
  • Add ginger, garlic and chilli, and cook for 2 minutes. Stir in ground coriander, ground cumin, turmeric, curry powder, coconut milk, cauliflower and tomato, then simmer, stirring occasionally, for 10 minutes or until cauliflower is just tender.
  • Stir lentils and lime juice into the curry and season to taste with salt. Simmer for a further 2-3 minutes, then stir in coriander. Remove from heat.
  • For the tarka, heat oil in a small frypan over medium heat, add spices and sizzle for a few seconds. Drizzle over the curry, cover and leave for 5 minutes for the flavours to infuse before serving.

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Top Asked Questions

How to cook cauliflower with coconut cream and salt?
Place a non stick frying pan over medium heat, add the coconut oil and allow to heat. Add the shredded coconut and saute for 1 minute. Add the cauliflower and saute for 2 minutes, before adding half of the coconut cream. Continue to cook for 5 minutes before adding the other half of the coconut cream and salt.
What is the best way to cook cauliflower for Curry?
Stir in cauliflower, garlic and ginger and cook for 1 minute longer. Stir in salt, pepper, curry powder, and turmeric. Add coconut milk and crushed tomatoes. Turn down heat to medium-low and let simmer for 20-25 minutes. Remove from heat and sprinkle with lime juice.
How to make low carb coconut cauliflower rice?
A tasty twist on standard Cauliflower Rice, our Low Carb Coconut Cauliflower Rice adds a soothing element to spicy curries and stir fry's. It’s easy to make and tastes just like the authentic Thai side dish. Place a non stick frying pan over medium heat, add the coconut oil and allow to heat. Add the shredded coconut and saute for 1 minute.
How do you thicken cauliflower sauce with coconut oil?
Stir in coconut oil. If the sauce seems thick, thin with 1/2 to 1/2 additional coconut milk or water. Add the cauliflower and any juices on the pan and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro.

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