Coconut Pepper Curry with Cumin Roasted Cauliflower
A delicious curry that's infinitely better on day three making it great for meal-prep.
If saucy meals + leftovers are your jam, you’re in the right spot. I swear, day three leftovers are where it’s at with this one. Cauliflower is such a great blank canvas, sort of like tofu. As it sits in the sauce it gets richer and richer. I can’t get enough.
One of my favorite dishes recently has been the Haitian roasted cauliflower at Kann here in Portland. It’s charred to perfection with Jerk seasonings and served with a perfectly tart sour coconut cream that’s quite honestly drinkable.
Cauliflower is simply the perfect canvas. For this recipe, I started by roasting the cauliflower with a cumin-heavy spice blend. A quick roast in the oven or air-fryer will do the trick.
Next, the curry sauce comes together pretty quickly. You’ll start by sautéing the onion, peppers, and garlic with the spices then blending half until smooth with the coconut milk.
Simmer everything together for a few minutes and you’ll have a delicious and vegetable-heavy meal.
I like to serve this with plain white rice, some spicy pickles (usually a blend of onion, serrano, and habanero - pineapple is great added in too), and plenty of fresh lime.
Coconut Pepper Curry with Cumin Roasted Cauliflower
Ingredients
- 1 large head cauliflower
- 3 tablespoons avocado oil
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 2 tablespoons dairy-free unsalted butter
- 1 large white onion, thinly sliced
- 3 bell peppers, thinly sliced (red, yellow, and green)
- 6 cloves garlic, pressed
- 1 serrano, thinly sliced
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
- 1/2 large bunch cilantro, stems and leaves
- 1 (13.5-ounce) can full-fat coconut milk
- Juice and zest of 1 small lemon or lime
- Cooked rice
- Pickles
- Hot sauce
- Plenty of cut limes
Instructions
Notes
Store any leftovers in an airtight container in the refrigerator for up to 4 days. I swear, the leftovers on day three is where the sweet spot is. The cauliflower has had time to soak up all the fragrant spices and sauce - this is a must for meal-prep.