Paleo Curried Cauliflower

 My recent post sharing my recipe for Smashed Sweet Potato with Garlic Aioli was very popular. Its drool worthy on its own, but it is also a very tasty side dish. I decided I needed to share some more side dishes with you.
This dish was inspired firstly by my families love for curries, and secondly by my need to give the cauliflower a new twist. We eat cauliflower quite often, usually its steamed or as caulirice. Its delicious, but lets face it, cauliflower is a very plain flavoured vegetable. This dish gives it flavour and makes it the star of a meal instead of the boring addition.

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Paleo Curried Cauliflower

Ingredients

  • 2 cloves garlic
  • 2 tablespoon extra virgin olive oil (or coconut oil)
  • 1 medium to large whole cauliflower
  • 2 cups coconut milk
  • 1 1/2 teaspoons curry powder
  • Himalayan salt and black pepper to taste (approx. 1/2 teaspoon each)
  • 1/4 teaspoon chilli powder
  • 1 tablespoon of tapioca flour

Directions

Preheat oven to 180 degrees.
Cut the cauliflower into florets. Try to keep them roughly the same size and smaller so they will all cook evenly.
Arrange them in a medium baking dish evenly.
In the TM bowl, place the garlic cloves and blitz on speed 4 until finely chopped. You may need to scrap down the sides and repeat a few times.
Add the olive oil and sauté the garlic for 1.5 minutes/100 degrees/speed 1.
Add the remaining ingredients, and mix together speed 3 for 10 seconds to combine.
Pour over the cauliflower in the casserole dish.
Cover with foil and bake cauliflower 30 minutes. Remove the foil and stir the cauliflower through the sauce. Cover the baking dish with the foil again and bake for a further 20 minutes.
Serve immediately.

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This could also be served, as a main for a vegetarian option. However you want to try it, please do, and leave a comment below to let me know what you thought, or how you served it. Share the inspiration.

Brooke x

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One thought on “Paleo Curried Cauliflower

  1. Another yummy recipe perfect paleo creamy cauliflower dish…we had it with your gorgeous sweet potato smash spuds! Thanks again! Kate

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