This coconut curry whole roasted cauliflower is deeply flavorful and surprisingly simple. A whole head of cauliflower roasts in a silky coconut curry sauce, then gets finished with bright herbs and toppings for a satisfying, delicious meal.
Dinner just got a lot more exciting.
This whole roasted cauliflower braised in coconut curry makes for a gorgeous weeknight main or an impressive side. Spoon it over jasmine rice to soak up every bit of the sauce — it’s comforting and addictive.
The base of this dish is a familiar favorite: full-fat canned coconut milk, red curry paste, garlic, ginger, peppers, scallions and cilantro. I use this combination for curries with seafood, vegetables or beans, but I hadn’t tried roasting an entire head of cauliflower in the curry until now.
The result is deeply fragrant and silky. Roasting softens the cauliflower while the curry reduces into a glossy, flavor-packed sauce that clings to the florets. When you spoon some of that sauce over the head and return it to the oven briefly, the flavors intensify and everything becomes even more luscious.
I like using a small to medium head of cauliflower so it cooks through in about 40 minutes. If your cauliflower is very large, it will take longer and the curry will reduce more, so watch the pan and adjust the liquid if needed.
How to make it:
First, prep the cauliflower by trimming the stem just enough so the head sits flat, removing outer leaves but keeping the head intact. Rub or spray with olive oil and season with salt, pepper and garlic powder.
Next, make the curry: heat coconut oil in a large oven-safe skillet or Dutch oven, sauté sliced red pepper with garlic, grated ginger and a pinch of salt until slightly softened. Stir in red curry paste and toast briefly, then add full-fat coconut milk and a splash of water or stock to loosen the sauce. Nestle the prepared cauliflower into the center of the curry, transfer to the oven, and roast uncovered.
After roasting 35–40 minutes (depending on size), spoon some of the reduced sauce over the top and return to the oven for another 5–10 minutes to deepen the flavor. The cauliflower should be tender and glossy with sauce.
Finish with fresh herbs and garnishes: cilantro and plenty of green onions are my go-tos. For extra texture and brightness, try toasted almonds, lemon or lime zest, fresh mint or basil — whatever you usually love with a coconut curry. Serve warm over jasmine rice to catch every drop of sauce.
This is a flexible dish that works as a main course, a side, or a shareable appetizer. It’s fragrant, cozy and majorly crave-worthy.
Coconut Curry Whole Roasted Cauliflower
Coconut Curry Whole Roasted Cauliflower
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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
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Preheat the oven to 425°F. Remove the stem and outer leaves from the cauliflower, keeping the head intact. Rub or spray all over with olive oil and season with salt, pepper and garlic powder.
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In a large oven-safe skillet or Dutch oven, heat the coconut oil over medium heat (you can use olive or avocado oil if preferred). Add the red pepper, garlic, ginger and a pinch of salt and pepper. Cook 2–3 minutes until slightly softened.
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Stir in the red curry paste and cook 2–3 minutes to marry the flavors. Add the coconut milk and the water or stock, stirring to combine into a smooth sauce.
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Place the cauliflower in the center of the curry and transfer the uncovered pan to the oven. Roast 35–40 minutes, or until the cauliflower is tender. Spoon some of the reduced sauce over the cauliflower and return to the oven 5–10 minutes more.
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Remove from the oven and top with cilantro, green onions and any other garnishes you like. Slice and serve the cauliflower over rice, or break into florets and mix into the sauce.
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Serve with jasmine rice and enjoy.
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Majorly crave-worthy.