I’m cooking cauliflower again, in a one-pot recipe again. Cauliflower is quite versatile, and using it in different ways is good for keeping life interesting. This is a recipe where you have to hang in the kitchen for about 20 minutes to cook it, but at the same time it doesn’t require that much attention. You can obviously add chicken to this dish or serve over chicken. This recipe is based off a half of a large head of cauliflower, I would estimate 4 to 6 cups of florets. If you want to use a whole larger head, double the recipe.
What you need:
- Deep pot or stock pot (at least 4 to 6 quarts).
- 1/2 large head of cauliflower florets (4 to 6 cups).
- 1 can of coconut milk (light or regular).
- 1 tbsp coconut oil.
- 1/2 cup cashew halves.
- 1/2 cup sunflower seed butter or cashew butter.
- 1 tsp chili paste.
- 1 tsp red pepper flakes.
- 1 to 2 Tbsp of curry powder of choice, start with less as you can always add more. I use this spice blend.
How you make it:
- Add your coconut oil to your pot and set head to medium.
- Once oil is hot, add your cashew pieces and stir well. The goal is to lightly toast them in the oil and get them to release their oils. You may have to increase your heat. Add a few pinches of your curry powder to the cashews while toasting them.
- Add your cauliflower florets, coconut milk, curry powder, and chili paste. Stir well.
- Bring your coconut milk to a light simmer and then back the head down and c
- ook on medium for up to 10 minutes, until cauliflower is tender and sauce has reduced slightly.
- Add your sunflower or cashew butter and stir well. Cook until sauce is desired consistency from reduction.
- Garnish with additional chopped cashews and red pepper flakes. Enjoy!
Looks awesome! I am so over cauliflower “rice” and so I always love new ways to cook cauliflower. Thanks!!
I made this last night. It was sooo good!
Thank you Jason! This is just delicious! Even my husband, who usually dislikes curry, liked it a lot 🙂 We don’t have the cashew butter here in Saigon, but also tastes great with peanut butter.
We’ve been eating Paleo for 9 weeks now (just finished the 8 week Paleo Plan – ref.:http://timreviews.com/paleo-recipe) and eating healthy became addictive for us, after we realized all the benefits of a healthy life style 🙂
Greetings from Saigon,
Ngoc
I really enjoyed this recipe, but I did alter it slightly. By itself it was very creamy, and I loved the blend of the sunflower seed butter with the curry. I added a couple tablespoons of balsamic to kind of cut the creaminess and give it a little acidity. For me, it helped make this dish more well rounded. Also, I love the one pot recipes! Great for people like me who don’t have a dishwasher or time. 🙂 Thank you for all your hard work and great recipes!
So delicious! Thank you!
Looks delicious!! Just watch the sugar in the TJ’s Sunflower Seed Butter…it has corn syrup in it! :/
I like this alot and will make again. I feel it’s missing something though and I’m not sure what. I may try a curry paste instead of powder and about 1/2 the sunflower seed butter.
I made this tonight.delicious I did use red Thai curry paste instead of powder.great recipe
Oh my god, I cannot stop making/eating this. One of my favorite curry dishes ever now. Thank you! Also, my girlfriend gracefullplate.com loves it too!
This was FANTASTIC. I am not a fan of cauliflower but I am a big fan of curry. I had everything on hand except the cashew butter. I decided to use almond butter and it worked just as well (I was too hungry to take the time to make my own cashew butter!).
So delicious, healthy, and filling! Thanks for a great and EASY recipe!
Also: My veggies were frozen so I steamed them first then just added them to the curry mix.