Curried Coconut Cauliflower

Curried Coconut Cauliflower

The creamy coconut curry sauce is the perfect compliment to slightly crunchy cauliflower.

In this recipe you’ll see I’ve dehydrated the cauliflower and tomato, but if you don’t have a dehydrator, you can still make this recipe.  Instead of dehydrating leave the cauliflower and tomato to marinate for a couple of hours, which will make it soften.  You can of course use the oven on a really low heat for 30 mins or so.

The coconut curry sauce can be made with water and coconut butter, as per the recipe, but you can also make it with your favourite coconut milk.  If you’re in the UK, the Rude Health Coconut Drink works well.

Recipe

1 head cauliflower
3 large tomatoes
1 tablespoon garam masala
2 tablespoons olive oil
1 tablespoon tamari
1 teaspoon salt
Juice of 1 lime

  1. Cut the cauliflower into small florets and the tomatoes into similar size chunks.
  2. Toss everything in a bowl, making sure all of the cauliflower gets covered.
  3. Dehydrate on a nonstick sheet at 115 degrees f (46 degrees c) for 3 to 4 hours, until the cauliflower has started to soften.

3 tablespoons coconut manna/butter*
1 cup water or vegetable stock*
½ cup cashews
2 teaspoons of your favourite curry powder
1 teaspoon apple cider vinegar
½ teaspoon salt

*Or 1 cup of your favourite coconut milk.

  1. Blend all ingredients together until smooth.

2 large handfuls spinach
¼ cup coriander (cilantro)

  1. Massage the spinach until it’s slightly wilted.
  2. Place in a bowl alongside ½ of the cauliflower mixture.
  3. Pour over the coconut milk sauce.
  4. Top with the fresh coriander (cilantro).

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