This Cauliflower Curry Recipe is a warming vegetarian plant-based meal. Cauliflower and potatoes are cooked with a creamy curry sauce that is full of warm spices. You can customize this recipe based on what you have on hand by adding things like chickpeas, additional vegetables or greens. 
CAULIFLOWER CURRY RECIPE
One of my favorite spices to use in cooking is yellow curry powder.
I love it in today’s Cauliflower Curry Recipe, Slow Cooker Chicken Curry, Slow Cooker Beef Curry, Chickpeas with Curry, Pumpkin Curry, Curry Meatballs or this Curry Chicken Salad.
I am always looking for a healthy vegetarian dish for our weekly dinners that have a lot of flavor and this is one of those dishes.
If you like warm, rich spices and Indian cuisine then this Cauliflower Curry Recipe is for you.
It is similar to Aloo Gobi if you are familiar with that dish.
I think curry, turmeric, ginger and chili powder work so nicely together.
When I make this dish I like to stir in the Greek yogurt at the end to help create a creamier curry sauce.
If you want to skip the dairy you can use full-fat coconut milk instead to make a coconut curry sauce.
I like to serve this dish over brown rice or white rice.
Other nice options would be bulgur wheat, farro, basmati rice, jasmine rice or quinoa.
I also always serve this with naan bread to soak up all the juices.
I love cauliflower recipes like this because they taste hearty and filling while still being healthy.
The best part of this recipe is that the leftovers taste even better a day or two later!
WHAT INGREDIENTS ARE IN THIS CAULIFLOWER CURRY RECIPE?
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CAULIFLOWER
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POTATOES
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SERRANOS {OPTIONAL}
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ONION
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GARLIC
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SPICES: The spices used in this recipe are curry, fresh grated ginger, cumin, turmeric and chili powder.
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ROMA TOMATOES
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VEGETABLE BROTH
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GREEK YOGURT
HOW DO YOU MAKE CAULIFLOWER CURRY?
ROAST THE CAULIFLOWER AND POTATOES: To start this recipe you will roast the cauliflower and the potatoes.
If you are adding the serranos for spice add those as well and roast them all in the oven.
SAUTE THE ONION AND GARLIC: In a skillet heat the avocado oil {or try olive oil or coconut oil} and sauté the onion and the garlic over medium-high heat.
ADD THE SPICES: Add the spices in and continue to sauté to let the spices bloom.
ADD THE TOMATOES, BROTH AND SIMMER: Add the tomatoes and the broth and simmer on medium heat.
STIR IN THE YOGURT: Add the cauliflower and potatoes to curry and stir in the Greek yogurt. Garnish with cilantro and serve warm!
HOW CAN I MODIFY THIS CAULIFLOWER CURRY?
BEANS: You could add beans into this dish. I especially like chickpeas or white beans.
VEGETABLES: Adding additional vegetables would be great. Some suggestions are bell pepper, broccoli, green beans, snow peas, carrots or celery.
POTATOES: I used baby potatoes but you can use any potatoes you like. I like red potatoes or even sweet potatoes.
GREENS: Stir in some greens at the end of cooking. I love adding spinach or kale.
SPICES: You can add other spices like paprika, coriander or garam masala. Depending on the spice level you like you can add crushed red pepper or cayenne pepper.
LENTILS: Lentils would be a nice addition to this curry. You could add red lentils or green lentils.
You would need to simmer the curry sauce with the lentils until the lentils are soft before adding in the cauliflower.
RED CURRY PASTE: If you have red curry paste that would be a nice addition to this dish. You can add 1 to 2 tablespoons of it to the sauce and stir.
CITRUS: If you want to add a bit of tang and citrusy flavor to this dish add lime juice. It is a nice touch of sweetness too.
TOMATOES: I used fresh roma tomatoes but feel free to use diced tomatoes, crushed tomatoes or a tomato puree instead.
WHAT SHOULD I SERVE WITH THIS CAULIFLOWER CURRY RECIPE?
SALAD: Salads are always a great pairing. I really like this Mediterranean Bean Salad, Lemon Arugula Salad with Pine Nuts, Summer Orzo Pasta Salad or this Easy Lebanese Salad.
SIDE DISHES: If you like to pair vegetable side dishes with this dish. You should try Lebanese Green Beans, Turmeric Roasted Cauliflower or these Mediterranean Roasted Vegetables
POTATOES: Another great addition to this meal is potatoes. I often make Gouda Smashed Potatoes, Air Fryer Twice Baked Potato, Spicy Lebanese Potatoes or Lemon Cilantro Roasted Potatoes. Another great thing to serve this chicken over is Creamy Polenta.
OTHER CAULIFLOWER RECIPES YOU MIGHT LIKE:
MEDITERRANEAN CHICKPEA CAULIFLOWER
Cauliflower Curry Recipe
This Cauliflower Curry Recipe is a warming vegetarian plant-based meal. Cauliflower and potatoes are cooked with a creamy curry sauce that is full of warm spices. You can customize this recipe based on what you have on hand by adding things like chickpeas, additional vegetables or greens.
Ingredients
- 1 small head cauliflower, cut into florets
- 1 pound baby new potatoes, cubed
- 2 serranos, halved {optional}
- 1 tablespoon avocado oil {or olive oil}
- 1/2 teaspoon sea salt
FOR THE CURRY
- 2 tablespoons avocado oil or olive oil
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 2 tablespoons curry powder
- 1 tablespoon grated ginger
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 3 or 4 roma tomatoes, chopped
- 1/4 cup vegetable broth
- 1/4 cup Greek yogurt {or sub in 1 cup full-fat coconut milk}
- 1/2 teaspoon sea salt
Instructions
- Preheat oven to 425° F.
- Place the cauliflower florets, cubed potatoes, and halved serranos on a baking sheet and drizzle with the avocado oil or olive oil and sprinkle with the sea salt.
- Transfer to the oven and roast for 20-25 minutes or until the potatoes are tender and the cauliflower is starting to char. Remove from the oven and set aside.
- Heat the 2 tablespoons avocado oil or olive oil in a large skillet over medium high heat. Once hot, add in the onion and cook for 3-4 minutes until translucent.
- Add in the garlic, fresh ginger, and serrano and cook another 2 minutes before adding in the spices. Add the spices and cook, stirring, for another minute to bloom the spices.
- Add in the tomatoes, vegetable broth and bring to a simmer.
- Cook until the tomatoes have turned into a thick sauce, about 10-15 minutes.
- Stir in the roasted cauliflower and potatoes.
- Add the yogurt. Taste and adjust seasoning. Garnish with fresh cilantro and Raita sauce.
- Serve immediately.
