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servings
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Ingredients
- 1 head cauliflower cut into florets
- 1 tbsp coconut oil
- 1 clove garlic chopped
- 1 yellow onion small and chopped
- 1 can diced tomatoes 14.5oz
- 1 cup full-fat unsweetened coconut milk
- 1 tbsp garam masala
- 1 tsp sea salt
- quinoa or rice (cooked for serving)
- cilantro for serving
Ingredients
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Rate this recipe!
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Instructions
- Start by adding the cauliflower florets to a stockpot and add enough water to just cover the florets. Bring to a boil and then reduce to a simmer and cook for 7 minutes.
- While the cauliflower is cooking, add the coconut oil, garlic, and onion to a large stockpot over medium heat and saute for about 3 minutes.
- Add the remaining ingredients, minus the cilantro, and cook over low heat for 10-15 minutes or until the sauce starts to thicken.
- Once the cauliflower is cooked, drain and add to the stockpot with the sauce and stir well.
- Serve over a bowl of cooked quinoa or brown rice and garnish with cilantro.
I was surprised by how delicious this was. The only change I made was using no salt added canned tomato sauce instead of diced tomatoes. It gave the sauce a velvety smoothness. I think this would also be good with additional vegetables, such as green beans or potatoes. I used fresh cauliflower as directed but I think frozen could be substituted. If so I would add it toward the end of the cooking time so it does not become too soft.
Thanks so much for sharing your feedback on this recipe, Rachel! We’re so glad you enjoyed it!
So excited to try this – glad to hear about a few other options too to add in Rachel – making this tonight and may add in a potato and some peas.
This was great!
One modification: I steamed the cauliflower instead of boiling.
Two additions: I added fresh grated ginger with the onion and garlic, and a can of chickpeas (drained and rinsed) with the tomatoes.
Love the additions, Hannah! Thanks for sharing!
How much grated ginger did you add? Do you remember?
Hannah, that sounds like a great addition. I have a head of cauliflower in the fridge, so I am going to try this recipe tomorrow. Sounds yummy!
I didn’t have the diced tomatoes so I chopped up a red bell pepper and sautéed that with the onion and garlic ( in hind site mushrooms would probably be good too), added a little extra coconut milk and cinnamon to cut down on the spice. Came out great, my 18 month old ate a whole bowl. 🙂
Bell pepper and mushrooms would be great additions ? And it’s so great that your little one enjoyed this recipe too, Jessica!
Made this earlier this week. It was fantastic! My husband suggested that it would be good with shrimp next time. Will try that soon.
Adding shrimp does sound yummy, Katie! We’re so glad you enjoyed this recipe. ?
This was tasty, added peas and steamed the cauliflower, might add some type of protein next time
Yum!! Love the addition of pees, Mirjana. So glad you enjoyed this recipe!
Made this tonight and added shrimp and a handful of raisins. It was fantastic:)
Wow, how yummy, Amy! Glad you enjoyed this recipe with your delicious and unique additions. 🙂
We had this for dinner last night. It has great flavor and was easy to make. We will certainly make this again.
Loved this! I made it in the pressure cooker and it turned out great! 3 minutes high pressure, quick release.
Made this last night, it was really tasty. What I especially loved is how easy it was to make. I used roasted cauliflower to get a little more flavor and added roasted carrots as well. I also added a can of beans(drained and rinsed) for fiber and protein. Thanks for the dinner inspiration!!
We love hearing how you like this easy recipe, Monica! And what great additions, too. 🙂 Thank you for sharing!