I can eat curry every day and never get tired, so I’m always coming up with new vegan and gluten-free curry recipes, and this vegan cauliflower recipe is my latest.
After all, curries are quick and easy to prepare, easy to feed a crowd, healthy, packed with flavors and so difficult to spoil. Check out my favorite curry recipes, Zucchini And Green Peas Coconut Curry, Tofu Curry, and more Vegan Curry Recipes.
Cauliflower Curry
Due to my Jamaican background, most of my curry recipes will have herbs and spices that are typically found in a Jamaican recipe, like thyme, spring onions or scallions, allspice or pimento, and Scotch bonnet pepper. The flavor combination is incredibly delicious and flavorful, and so easy to make at home.
If you are intimidated by the tons of spices in typical Indian curry recipes, then you should try a Jamaican curry, which has more fresh herbs rather than spices.
Cauliflower Curry Ingredients
- Coconut oil – gives a rich coconut flavor if you use cold-processed coconut oil.
- Onion, Garlic, Ginger – a great flavor base in all my Jamaican curries.
- Thyme – used instead of cilantro in Jamaican recipes.
- Curry Powder – the kind of curry powder you use will affect the outcome of your recipe, so for an authentic Caribbean flavor, use , or for a simple curry that you can prepare at home, then my Easy Curry Powder Recipe is simple and flavorful.
- Allspice – Also known as pimento, Jamaica pepper, Jamaican pimento, it has a flavor combination of cinnamon, nutmeg, and cloves. When added to the curry it gives a depth of flavor that is well rounded but not overpowering. It basically eliminates the need for the use of several individual spices.
- Green Onions – popular in Jamaican recipes.
- Tomato – helps to build a rich curry sauce
- Coconut Milk – also results in a flavorful, rich and creamy sauce. If you don’t like coconut milk, then substitute with vegetable broth or bouillon.
- Scotch Bonnet Pepper – gives a unique flavor and spicy flavor to your curry. I have found only a few peppers that can compare to the flavor of Scotch bonnet pepper, one of which is the Pimento pepper grown in the Caribbean, especially Trinidad. You can also substitute with habanero pepper or ground cayenne pepper. I usually leave my pepper whole, because I like the flavor more than the heat.
How To Prepare Cauliflower Curry
- Heat oil in a large saucepan over medium heat. Add onion and cook until soft, about 2-3 minutes. Stir in garlic, ginger, and thyme, and cook until fragrant. Add curry powder and allspice, and cook for 1 minute.
- Stir in green onions and tomato, and cook until a paste is formed. Stir in the cauliflower florets to coat. Add coconut milk, water, Scotch bonnet pepper, and salt.
- Bring the curry to a boil, then reduce heat and simmer for 20 minutes, or until sauce is thickened.
What To Serve With Cauliflower Curry?
- Jasmine Rice
- Jamaican Rice And Peas
- Yucca With Garlic Sauce
- Boil Dumplings
- Roast Breadfruit
- Jamaican Festival
If you make this recipe, snap a photo and hashtag #healthiersteps — we love to see your recipes on Instagram, Facebook & Twitter!
Also please leave a star rating ;-)
Need some encouragement on your Healthier Steps journey?
Join our Facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips, etc., from our members. Please join us and invite your friends Gluten-Free and Vegan For Beginners and Vegan Recipes With Love.
Nutrition
(Per serving
)Cooking Time
Ingredients
- 1 medium cauliflower, cut into florets
- 2 tablespoons coconut oil
- 1 medium onion
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 sprigs fresh thyme
- 2 tablespoons curry powder
- 1/4 teaspoon allspice
- 2 green onion, chopped
- 1 medium tomato, chopped
- 1 (14-ounces) coconut milk
- 1/4 cup water, or vegetable broth
- 1 medium Scotch Bonnet peppers, or 1/4 teaspoon cayenne pepper
- 3/4 teaspoon salt, or to taste
Instructions
- Heat oil in a large saucepan over medium heat. Add onion and cook until soft, or about 2-3 minutes. Stir in garlic, ginger, and thyme, and cook until fragrant. Add curry powder and allspice, cook for 1 minute.
- Stir in green onions and tomato, and cook until a paste is formed. Stir in the cauliflower florets to coat. Add coconut milk, vegetable broth, or water, Scotch bonnet pepper, and salt to taste
- Bring the curry to a boil, then reduce heat and simmer for 20 minutes, or until sauce is thickened.
