Coconut Curry Whole Roasted Cauliflower.
This coconut curry whole roasted cauliflower is incredibly flavorful and easy! A rich coconut curry bath is where the whole head of cauliflower hangs out in the oven, complete with lots of toppings and herbs. It’s satisfying and delicious!
Dinner is going to be extra delicious tonight!
This whole roasted cauliflower in coconut curry is a satisfying, lovely weeknight meal that makes the whole night a delicious experience. Spoon it over jasmine rice and you will be in heaven.
In my second cookbook, The Pretty Dish, I have this amazing coconut curry chicken recipe. It’s simple and delicious and everyone loves it. My SIL still makes it often, almost ten years after the book came out. And it’s easily one of my favorites too, if only because I love a coconut curry as for dipping.
Who can say no to dipping?!
The flavor is so rich and silky. Canned coconut milk, red curry pasta, peppers, green onions, cilantro – all the flavors I love so much. And while I use this combo often to make my own curries for just about anything (seafood, vegetables, beans!), I have never roasted an entire head of cauliflower in it!
Until now.
Trust me, I’ve made plenty of other cauliflower curries and I’ve even used this base with regular old cauliflower florets. Putting a giant head of cauliflower right the sauce though? Never occurred to me!
Let’s just say that it is absolutely deeeeeelicious.
After the cauliflower roasts for a while, you can spoon the sauce over top and throw it back in the oven. It is divine. Not only does it smell absolutely incredible (!!!) but it tastes fabulous too. The cauliflower becomes so tender – and when it’s coated in the sauce? Oh my gosh.
This is how you make it!
First, prep the cauliflower. This is so it’s ready to go when the sauce is ready. I cut out the stem, make sure it sits nicely and then rub it all over with olive oil. Top it with some seasonings and set it aside.
Next, it’s curry time. The sauce starts with some garlic and ginger and coconut oil. A few peppers too. Then comes the red curry paste. And the best part: full fat coconut milk. Straight from the can. Yum yum yum.
This creates such a fabulous, silky sauce. I can’t get enough. Once the sauce has come together, set the head of cauliflower right down in the center.
Put the whole pan in the oven to roast. I like to use a small to medium head of cauliflower so this takes about 40 minutes or so. If the cauliflower is giant, it will take a much longer time to roast and the sauce will reduce too much.
When the cauliflower is almost finished, you can spoon some of the sauce over top. This makes it next level delicious.
To finish things off, add some toppings. Fresh cilantro, lots of green onions. If you want, you could even add some almonds or lemon zest, something a little extra. Fresh mint or basil works too. Whatever flavors you love in your traditional coconut curry.
I love this best served right over jasmine rice. It’s one of my dream meals.
It’s a fabulous main dish, side dish or just a wonderful eat-any-time dish!
Coconut Curry Whole Roasted Cauliflower
Coconut Curry Whole Roasted Cauliflower
Ingredients
- 1 small to medium head cauliflower
- olive oil for drizzling or spraying
- kosher salt and pepper
- 1 teaspoon garlic powder
- 1 tablespoons coconut oil
- 1 red bell pepper, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoons grated fresh ginger
- 3 tablespoons red curry paste
- 1 (14 ounce) can full-fat coconut milk
- ½ cup water or chicken/vegetable stock
- jasmine rice, for serving
- green onions, for serving
- fresh cilantro, for serving
Instructions
- Preheat the oven 425 degrees F. Remove the stem and outer leaves from the cauliflower gently, keeping the entire thing intact. Spray or rub the cauliflower head all over with olive oil. Season all over with salt, pepper and garlic powder.
- In a large oven-safe skillet or dutch oven, heat the coconut oil over medium heat. You can also use olive or avocado oil. Add in the peppers, garlic, ginger and a pinch of salt and pepper. Cook for 2 to 3 minutes, until slightly softened.
- Stir in the red curry paste. Stir until everything is mixed then cook for 2 to 3 minutes. Stir in the coconut milk. Stir in the water/stock until combined.
- Place the head of the cauliflower right in the center of the curry. Put the pan in the oven, uncovered. Roast for 35 to 40 minutes, or until the cauliflower is tender. Spoon some of the sauce over the cauliflower (it will have reduced a bit) and return to the oven for 5 to 10 minutes.
- Remove the cauliflower from the oven. Top with cilantro, green onions and anything else you’d like. Slice and serve the cauliflower over rice, or you can even break the cauliflower down into florets and mix it more into the sauce.
- Serve with rice and enjoy!
Did you make this recipe?
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One Comment on “Coconut Curry Whole Roasted Cauliflower.”
This was SO SO good! The cauliflower was melt in your mouth tender and the sauce was drinkable. Perfect level of spice. We devoured it!!