Photo Credit: Aaron Colussi

Root Vegetables with Cauliflower Curry Sauce over Spiralized Zucchini

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Coconut milk and cauliflower make a delicious dairy-free curry.

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cauliflower curry recipe

Root Vegetables with Cauliflower Curry Sauce over Spiralized Zucchini

Coconut milk and cauliflower make a delicious dairy-free curry.
Course: Side Dish
Cuisine: Indian
Keyword: cauliflower, curry, root vegetables, spiralized zucchini
Servings: 4
Author: Ryan Elledge

Ingredients

  • 1 medium head cauliflower, cut into small florets, divided
  • ½ sweet potato, diced
  • 2 small carrots, diced
  • 1 small parsnip, diced
  • 3 tablespoons coconut oil, divided
  • ¼ medium sweet onion, chopped
  • 1½  cloves garlic, minced
  • 2 tablespoons curry powder (or try recipe in the sidebar)
  • 1 can (14 ounce) coconut milk, divided
  • Sea salt and pepper
  • Juice of 1 lime
  • 2 medium zucchinis, spiralized
  • 3 ounces baby spinach
  • Cilantro, for garnish

Instructions

  • Preheat oven to 375°. Line two baking sheets with parchment paper. Place half of cauliflower florets and all sweet potatoes, carrots and parsnips on trays; roast 45 minutes, until vegetables are soft and slightly caramelized. Stir vegetables partway through to be sure they don’t burn. Set aside when done.
  • Make cauliflower curry sauce: Heat 2 tablespoons coconut oil in a medium saucepan over medium heat. Add onion; sauté 5–10 minutes, until translucent. Add garlic; sauté 1 minute, or until fragrant.
  • Add remaining cauliflower and curry powder. Cook 5–10 minutes, until cauliflower starts browning and begins to soften.
  • Add ¾ cup + 2 tablespoons coconut milk; simmer 10 minutes, until a fork easily pierces cauliflower.
  • Place in a blender; blend until smooth. Use remaining coconut milk to thin sauce to desired consistency. Season to taste with salt and pepper.
  • Combine cauliflower curry sauce with roasted root vegetables in a medium skillet. Let simmer 10 minutes. Season to taste with lime juice, salt and pepper.
  • Melt remaining 1 tablespoon coconut oil in a large skillet. Add zucchini; sauté 3–5 minutes, until softened. Stir in spinach to wilt. Season to taste with salt and pepper.
  • Toss root vegetables with zucchini noodles and spinach. Garnish with cilantro.
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