Curried Cauliflower Recipe
I learned how to make this from a friend and a client at CO2Fit. She invited me to a ladies night, and said, “I’ll make something healthy, maybe a cauliflower dish.” And secretly I thought, “WHAT!? Who wants to eat cauliflower for a ladies night!?” But being a fitness & nutrition coach and being privileged enough to help her get to her current rocking body, I had to say, “Sure!”
Then I watched her make this easy, simple dish (no measuring, no fuss) in her kitchen with a few glasses of wine. And it was so delicious, I ate three servings!
I’ve been making this dish almost every week now. So thanks Laura for introducing me to this recipe!
One head of cauliflower, one medium onion, garlic, curry powder, salt, coconut oil
Cut cauliflower into bite size chunks, put in 9×13 pyrex baking dish.
Sprinkle LIBERALLY with curry powder and salt. The key here is to put generous amount of curry powder and salt.
Sorry guys, I don’t keep track of measuring spoons, etc. I usually add enough salt, then add some more to be safe.
You can also add salt after tasting it, once it goes into the oven.
Cook chopped onion with a heaping spoonful of minced garlic and a golf-ball sized glob of coconut oil. I add a pinch or two of salt here too.
Don’t worry about the fat here – it’s healthy fat, and you need enough oil to coat the cauliflower. Cook until onions are soft.
Pour everything over the cauliflower, and mix well to make sure the cauliflower florets are all nicely covered with spices and oil mixture.
Stick in the oven at 350 degrees for 20-30 minutes.
Cook until it looks like the bottom photo.
Halfway through, I stir them around and taste it. I add more salt if needed here.
Serve with lean meat, quinoa or brown rice. Or serve by itself.
I keep it in a air-tight container and it keeps for 5 days. I add it to scrambled eggs for breakfast and it’s delicious that way too!