Coconut Curry Whole Roasted Cauliflower Recipe
This Coconut Curry Whole Roasted Cauliflower recipe features a tender, whole cauliflower head slow-roasted in a fragrant and creamy coconut curry sauce infused with red bell peppers, garlic, ginger, and red curry paste. Served over jasmine rice and garnished with fresh cilantro and green onions, this dish is a flavorful and impressive vegetarian entree perfect for a cozy meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 2 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Thai
- Diet: Vegetarian
Ingredients
Cauliflower
- 1 small to medium head cauliflower
- Olive oil for drizzling or spraying
- Kosher salt and pepper, to taste
- 1 teaspoon garlic powder
Curry Sauce
- 1 tablespoon coconut oil
- 1 red bell pepper, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 3 tablespoons red curry paste
- 1 (14 ounce) can full-fat coconut milk
- ½ cup water or chicken/vegetable stock
To Serve
- Jasmine rice
- Green onions, sliced
- Fresh cilantro, chopped
Instructions
- Preheat and prepare cauliflower: Preheat the oven to 425°F (220°C). Remove the stem and outer leaves from the cauliflower carefully, keeping the entire head intact. Rub or spray the cauliflower all over with olive oil. Season evenly with kosher salt, pepper, and garlic powder to flavor the exterior.
- Sauté aromatics and peppers: Heat the coconut oil in a large oven-safe skillet or Dutch oven over medium heat. Add the sliced red bell pepper, minced garlic, grated ginger, and a pinch of salt and pepper. Cook for 2 to 3 minutes until the peppers are slightly softened and the aromatics are fragrant.
- Add curry paste and liquids: Stir in the red curry paste and cook for 2 to 3 minutes, blending flavors. Next, add the coconut milk and water or stock, stirring until well combined to create the curry sauce base.
- Roast the cauliflower in curry: Place the whole cauliflower head in the center of the skillet, nestling it into the curry sauce. Transfer the pan to the oven uncovered and roast for 35 to 40 minutes, until the cauliflower becomes tender when pierced with a fork. Spoon some of the reduced sauce over the cauliflower and continue roasting for an additional 5 to 10 minutes.
- Finish and garnish: Remove the skillet from the oven. Sprinkle chopped cilantro and sliced green onions on top of the roasted cauliflower for a fresh finish. You can slice the cauliflower into wedges or break it into florets to mix with the curry sauce.
- Serve: Serve the coconut curry roasted cauliflower over cooked jasmine rice to soak up the delicious sauce. Enjoy this comforting and flavorful vegetarian meal warm.
Notes
- You can substitute vegetable stock or chicken stock depending on your preference or dietary needs.
- Full-fat coconut milk is recommended for a richer and creamier sauce.
- To make the dish spicier, increase the amount of red curry paste.
- If you prefer, break the cauliflower into florets before roasting to reduce cooking time and increase surface area for sauce absorption.
- This recipe is vegetarian and can be made vegan by ensuring the stock used is vegetable-based.
