Coconut Curry Cauliflower

Coconut Curry Cauliflower
Coconut Curry Cauliflower

Coconut Curry Cauliflower

Cauliflower is all the rage right now. But not everyone is a big fan.

This version is guaranteed to please the pickiest eater.

Packed with healthy turmeric and Vitamin C (anti-inflammatory) and a punch of potassium (helps lower blood pressure), it's a great option for a side dish or appetizer.

You could even use as a filler for a wrap or for vegetarian Indian-inspired tacos! The Indian spices in this recipe can be bought at your local Indian store or grocery store.

Servings: Makes 6 servings


  • Cauliflower- 1 medium head, broken into bite-size pieces
  • Coconut milk- 1/2 cup
  • Unsweetened shredded coconut dehydrated- 3/4 cup
  • Almond meal flour Bob's Red Mill- 1/2 cup
  • Turmeric powder- 1/2 tsp
  • Sea salt- 1/2 tsp
  • Cayenne pepper- to taste (1/4 tsp if you like a little heat)
  • Coriander powder- 1/2 tbsp
  • Garam masala powder- 1 tsp


  1. Place shredded coconut, almond meal and all the spices in a bowl. Mix well. 
  2. Pour coconut milk into another bowl.
  3. Prep a baking sheet with aluminum foil and pre-heat oven to 350 degrees.
  4. Dip cauliflower pieces in coconut milk and then place in dry ingredient mixture to coat them. 
  5. Space apart on the baking sheet and bake for 30 minutes
  6. At very end, place on broil for a few minutes, watching closely to only brown the cauliflower and not burn it. 

Nutrition for 1 serving:

  • Calories: 186
  • Fat: 14.9 g
  • Net Carbohydrates: 6 g
  • Fiber: 5 g
  • Protein: 4.8 g

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