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 favorite coconut milk. If you’re in the UK, the Rude Health Coconut Drink works well.
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Curried Coconut Cauliflower
The creamy coconut curry sauce is the perfect compliment to slightly crunchy cauliflower.
Nutrition (For one serving)
Calories: 1318.89kcalCarbohydrates: 112.25gProtein: 46.22gFat: 87.08gSaturated Fat: 17.35gSodium: 4871.88mgPotassium: 5928.27mgFiber: 36.12gSugar: 32.72gVitamin A: 9346.97IUVitamin C: 681.22mgCalcium: 988.06mgIron: 36.61mg
- 1 head cauliflower
- 3 tomatoes large
- 1 tbsp garam masala
- 2 tbsp olive oil
- 1 tbsp tamari
- 1 tsp salt
- 2 tbsp lime juice
Coconut milk sauce
- 3 tbsp coconut manna or butter
- 1 cup water or vegetable stock
- 1/2 cup cashews
- 2 tsp curry powder
- 1 tsp apple cider vinegar
- 1/2 tsp salt
- 1 cup spinach
- 1/4 cup coriander cilantro
- Cut the cauliflower into small florets and the tomatoes into similar size chunks.
- Toss all the remaining main ingredients in a bowl, making sure all of the cauliflower gets covered.
- Dehydrate on a nonstick sheet at 115 degrees f (46 degrees c) for 3 to 4 hours, until the cauliflower has started to soften.
- Blend all the coconut milk sauce ingredients together until smooth. You can substitute the coconut manna and water with 1 cup of your favourite coconut milk if you have one.
- When serving, massage the spinach until it’s slightly wilted.
- Place in a bowl alongside ½ of the cauliflower mixture.
- Pour over the coconut milk sauce.
- Top with the fresh coriander (cilantro).
Cauliflower is a cruciferous vegetable that is naturally high in fiber and B-vitamins.
Did you make this recipe?Tag @therawchef on Instagram or hashtag it #therawchef!
4 thoughts on “Curried Coconut Cauliflower”
I made this today. It was an easy dish to make. I broke down the recipe by making the spice mix the night before so I could combine with the cauliflower and tomatoes in the morning and pop it into the dehydrator. The coconut sauce can be made ahead, too. The coconut cream sauce was delicious. I also liked the mix of the coconut sauce with the spinach. The seasoning for the cauliflower/tomatoes was a bit heavy for me so I plan to reduce down the seasoning in the spice mix. I think this would also be good with mushrooms and spinach, This dish was very filling.
Hi Beth, thanks for coming back and letting me know. I’m really happy you enjoyed the recipe.
Thanks Russell for the great recipes! I like the taste of raw cauliflower, so in this recipe i didn’t put it in dehydrator. I’ve just made it and it was so delicious. Thanks again.
Nice! Glad you enjoyed it! 🙂