When we were in St. Lucia (photos to come soon), I sort of fell in love with coconut. This was super surprising to me. I always hated coconut growing up. When I was little my mom would make Ambrosia salad with marshmallows instead of coconut because I just couldn’t stand the stringy texture of the store bought coconut. Fresh, just chopped open coconut after an incredible hike, is a whole different ball game than the dried shredded stuff that I was used to. Ever since then, I keep trying to find ways to incorporate coconut into recipes and coconut milk is a really great alternative. This cauliflower with a coconut curry sauce helps curb that craving for some island time.
When we finally invested in a Vitamix (Totally worth it! Its a game changer! More on that later…) and I saw this Vitamix recipe that incorporated coconut milk and allowed me to use the curry that we picked up in Martinique, it was sort of a no brainer to try it! Don’t worry, I included instructions on how to make it whether you have a Vitamix or not. This is such a powerhouse dish. Tons of antioxidants from the curry, vitamins from the coconut milk, and good fiber from the cauliflower. Plus its delicious and can be made in 20 minutes!
I always get the unsweetened kind of coconut milk. There is no need to add in extra sugar. The powerhouse flavor of the curry does well without it.
When I made this sauce I was surprised to see that it didn’t turn out the usual bright yellow curry color. I kind of love the bright pop of color on my plate. I was concerned that it wouldn’t have a strong flavor, but when I tasted it, the flavor was there. It was nice that the curry wasn’t too strong because cauliflower is a mild flavor. The sauce wasn’t competing with any other flavors on the plate. If you want it to be a little stronger, ease back on the coconut and double the amount of curry used.
- 2 Cups of Cauliflower
- 1 Tablespoon of Olive Oil
- 2/3 Cup of Coconut Milk
- 1/2 Teaspoon of Curry Powder
- 1/4 Teaspoon of Salt
- 1/8 Teaspoon of Cracked Pepper
- Spread cauliflower on a baking sheet.
- Drizzle with olive oil and sprinkle with a pinch of salt.
- Roast at 400 for 20 minutes, turning halfway.
- If you have a Vitamix, combine remaining ingredients in the blender, select the hot soup option and let it run.
- If you do not have a Vitamix, combine ingredients on the stove top and simmer until well combined.
- Pour warm sauce over roasted cauliflower.