Coconut Curry Cauliflower

This coconut cauliflower curry dish combines sweet coconut and spicy curry for a flavor-packed dish that is both tasty and nutritious.

coconut-curry-cauliflower

An easy vegan coconut curry made with chickpeas and cauliflower. It’s perfect for serving over rice or with a side of naan!

Yield :

  • 6 | Serving Size: 2/3 cup |

Ingredients :

  • 2 cloves garlic, minced
  • 2 teaspoons extra virgin olive oil
  • 4 cups cauliflower florets
  • 2 cups lite coconut milk, canned
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • Kosher or sea salt to taste

Preparation :

  • Preheat oven to 375 degrees. 
  • In a small skillet, saute garlic in oil over medium-low heat for 1 minute. Combine remaining ingredients, and
  • add to a medium casserole dish. Bake cauliflower until tender, about 25-30 minutes. Serve immediately. Garnish with chopped cilantro if desired.

Nutritional Info :

  •  Calories: 190 | Total Fat: 9 g | Saturated Fat: 2 g | Trans Fat: 0 g | Previous Points: 4 | Points Plus: 5 | Cholesterol:0 | Carbohydrates: 25 g | Sodium: 99 mg | Dietary Fiber: 6 g | Sugars: 3 g | Protein: 10 g

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