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.

Cauliflower with Coconut Curry | www.sweetteasweetie.com

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!

Coconut Curry Cauliflower | www.sweetteasweetie.com 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. Coconut Curry Cauliflower | www.sweetteasweetie.com

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. Coconut Curry Cauliflower | www.sweetteasweetie.com

Cauliflower with a Coconut Curry Sauce


  • 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


  1. Spread cauliflower on a baking sheet.
  2. Drizzle with olive oil and sprinkle with a pinch of salt.
  3. Roast at 400 for 20 minutes, turning halfway.
  4. If you have a Vitamix, combine remaining ingredients in the blender, select the hot soup option and let it run.
  5. If you do not have a Vitamix, combine ingredients on the stove top and simmer until well combined.
  6. Pour warm sauce over roasted cauliflower.

What spices are you using right now?

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