Best 7 Spicy Cauliflower Curry Recipes

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Tantalize your taste buds with a culinary journey to India! Embark on an aromatic adventure with our Spicy Cauliflower Curry recipe, a delightful vegetarian dish that bursts with vibrant flavors. This satisfying curry features tender cauliflower florets enveloped in a rich and creamy tomato-based sauce, infused with a harmonious blend of aromatic spices and fresh herbs.

Alongside this tantalizing main course, we present a collection of complementary recipes to elevate your culinary experience. Prepare a refreshing Cucumber Raita, a cooling yogurt-based condiment that perfectly complements the warmth of the curry. For a side dish that adds a touch of crunch and texture, try our flavorful Carrot Stir-Fry, featuring crisp carrot slices sautéed with aromatic spices.

Enhance your meal with a side of Steamed Jasmine Rice, a delicate and fragrant accompaniment that absorbs the delectable curry sauce. To satisfy your sweet cravings, indulge in our delectable Mango Lassi, a refreshing and creamy yogurt-based drink infused with the tropical flavors of mango.

Whether you're a seasoned cook or just starting your culinary journey, our Spicy Cauliflower Curry and its accompaniments will guide you through a delightful and flavorful exploration of Indian cuisine.

Here are our top 7 tried and tested recipes!

CAULIFLOWER CURRY RECIPE



Cauliflower Curry Recipe image

Easy Indian cauliflower curry made with onions, tomatoes, spices and curry leaves. It goes well with rice, naan or roti.

Provided by Swasthi

Categories     Side

Time 30m

Number Of Ingredients 15

250 grams cauliflower florets ((2 heaped cups))
2 tablespoon oil
¼ teaspoon mustard seeds ((optional))
½ teaspoon cumin seeds
1 sprig curry leaves (or bay leaf (optional))
1¼ cup onions (chopped finely (2 medium))
1 green chili (slit or chopped (optional))
1 tablespoon ginger garlic chopped finely (or 1 tsp paste )
¾ to 1 cup tomatoes (- pureed or fine chopped (2 medium))
¾ to 1 teaspoon salt ((adjust to taste))
¼ teaspoon turmeric ((or haldi))
½ to ¾ teaspoon red chilli powder ((I used 1 tsp kashmiri chilli powder))
1 teaspoon garam masala (or curry powder (I used 1½ tsp))
½ teaspoon coriander powder ((optional))
¾ to 1 cup water (or coconut milk (I used 1¼ cup))

Steps:

  • Clean cauliflower and chop the florets to desired sizes. Optional - heat 3 cups water in a large bowl, add cauliflower florets to the slightly hot water. Leave it for some time. Rinse them under running water and drain them.
  • Heat oil in a pan. Add mustard and cumin. When they begin to sizzle add the curry leaves and fry for 30 seconds.
  • Add onions and green chilli. Saute until pink or golden.
  • Stir in ginger garlic and saute till a nice aroma comes out for about 30 to 60 seconds.
  • Then add tomatoes and salt. Saute until the tomatoes turn soft and mushy.
  • Add turmeric, red chilli powder, garam masala and coriander powder. Saute for 30 to 60 seconds until the masala smells aromatic.
  • Then add cauliflower florets and saute for 1 to 2 mins.
  • Pour ½ to 1 cup water or coconut milk and give a good mix. I used 1 cup water at this step. Young cauliflower releases lots of moisture, so be careful not to add a lot of water at one time.
  • Cover and cook until the cauliflower is tender but not mushy.
  • If needed add more water or coconut milk to bring the curry to a desired consistency. I added half cup coconut milk at this stage.
  • Taste the curry and add more salt if needed. Garnish cauliflower curry with coriander leaves.

Nutrition Facts : Calories 230 kcal, Carbohydrate 16 g, Protein 4 g, Fat 18 g, SaturatedFat 8 g, Sodium 678 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

CURRY SPICED WHOLE ROASTED CAULIFLOWER



Curry Spiced Whole Roasted Cauliflower image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 20

3 ounces butter
3 tablespoons olive oil
1 tablespoon chopped garlic
1 teaspoon curry powder
1 head cauliflower
Kosher salt and freshly ground black pepper
1/2 cup almonds, chopped
1/2 cup golden raisins
1 lime, zested and juiced
1/2 cup Greek yogurt
3 tablespoons olive oil
2 tablespoons tahini
1/4 cup dill, minced
1/2 teaspoon ground cumin
1 clove garlic, minced
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1 cup cilantro leaves
1 cup mint leaves
1 Fresno chile, sliced

Steps:

  • For the cauliflower: Preheat the oven to 450 degrees F.
  • Heat the butter and olive oil in a small saucepan over medium heat until the butter melts. Add the garlic and curry powder and cook until fragrant, about 1 minute.
  • Make a small foil ring wide enough to hold up the base of the cauliflower a little. Put the foil ring in a large saute pan and place the cauliflower on top. Season the cauliflower with salt and pepper. Pour all but 1/4 cup of the curry butter over the cauliflower. Roast the cauliflower for 10 minutes, then baste with some of the curry butter on the bottom of the pan. Continue to roast and baste until the cauliflower is tender, about 45 minutes.
  • Meanwhile, add the almonds and raisins to the remaining curry butter in the saucepan and cook over medium heat until the nuts are toasted and the raisins are plump, about 3 minutes. Stir in the lime juice.
  • Remove the cauliflower to a serving platter and drizzle with any remaining butter from the saute pan. Top with the nut, raisin and curry butter mixture and sprinkle with the lime zest.
  • For the yogurt-tahini sauce: Whisk together the yogurt, olive oil, tahini, dill, cumin, garlic and lemon juice in a medium bowl. Season with salt and pepper.
  • Drizzle the cauliflower with the yogurt-tahini sauce and garnish with the cilantro, mint and chiles.

SPICY CAULIFLOWER CURRY



Spicy Cauliflower Curry image

If you enjoy a good and spicy curry, try this cauliflower recipe! It is so good you'll want to eat the entire batch!

Provided by Kris

Categories     Main Dish Recipes     Curries     Vegetarian

Time 1h15m

Yield 8

Number Of Ingredients 17

1 teaspoon salt
2 medium heads cauliflower, cut into florets
2 tablespoons ghee (clarified butter)
1 medium onion, finely chopped
4 cloves garlic, minced
1 tablespoon ground cumin
1 ½ teaspoons cayenne pepper
1 teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground turmeric
1 (15 ounce) can tomato sauce
¾ cup heavy whipping cream
2 teaspoons ground paprika
½ teaspoon curry powder, or more to taste
1 (15 ounce) can mushrooms, sliced
2 teaspoons white sugar
½ teaspoon salt

Steps:

  • Fill a large pot with about 1 inch of generously salted water. Place a steamer in the bottom and bring water to a boil. Add cauliflower florets; cover and steam until tender, 6 to 8 minutes.
  • Remove from the heat, uncover, and allow to cool for 5 minutes. If cauliflower is not cooked to your preference, leave the cover on while it sits.
  • Meanwhile, heat ghee in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Stir in cumin, cayenne pepper, ginger, 1 teaspoon salt, cinnamon, and turmeric; saute for 2 minutes.
  • Stir in tomato sauce and bring to a boil. Reduce heat to low and simmer for 10 minutes. Mix in cream, paprika, and curry powder; cook and stir for 1 minute. Add mushrooms and return to a simmer. Cook, stirring often, until sauce has thickened, 10 to 15 minutes.
  • Add steamed cauliflower to the sauce. Mix lightly until completely coated. Taste and add sugar and up to 1/2 teaspoon salt, if needed.

Nutrition Facts : Calories 178.2 calories, Carbohydrate 16.2 g, Cholesterol 38.8 mg, Fat 12.2 g, Fiber 5.6 g, Protein 4.9 g, SaturatedFat 7.2 g, Sodium 979.4 mg, Sugar 7.6 g

HURRY CURRY CAULIFLOWER



Hurry Curry Cauliflower image

Provided by Alton Brown

Categories     appetizer

Time P7DT25m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon canola oil
1 teaspoon cumin seed
1 teaspoon coriander seed
2 teaspoons curry powder
1 teaspoon fresh ginger, minced
1 whole clove garlic, smashed
1 head cauliflower, cut into florets
1 cup water
1 cup rice wine vinegar
1/2 cup cider vinegar
3 tablespoons sugar
1 teaspoon pickling salt

Steps:

  • Heat the canola oil in a heavy skillet over medium heat. Crush the cumin seed with the coriander seed and add to the pan. Add the curry powder, ginger, and garlic to the pan. Cook these spices, stirring until the oil colors and the spices are fragrant. Add the cauliflower florets to the pan and toss to coat.
  • In a lidded plastic container, combine the water, rice wine vinegar, cider vinegar, sugar, and pickling salt. Shake to combine.
  • Once the cauliflower is slightly tender, add it to a glass jar. Pour the pickling liquid over the cauliflower, filling to the top of the jar. Cool, chill, and store the pickles for 1 week to allow the flavors to develop thoroughly.

SPICY CAULIFLOWER



Spicy cauliflower image

This superhealthy curry side dish is a Punjabi staple. Deliciously spicy, it's also a good source of vitamin C

Provided by Roopa Gulati

Categories     Dinner, Side dish

Time 30m

Number Of Ingredients 7

6 tbsp vegetable oil
large piece ginger, finely chopped
2 tsp chilli flakes
2 tbsp cumin seed
2 tsp turmeric
1¼ kg (after trimming and removing leaves) cauliflower, broken into pieces
small bunch coriander, chopped

Steps:

  • Heat the oil in a big pan or wok with a lid, then add the ginger and spices. Swirl everything around for a few secs until the spices are aromatic. Reduce the heat, then stir in the cauliflower and some seasoning. Put the lid on and cook for 10 mins or until softened, stirring occasionally. Sprinkle over the coriander before serving.

Nutrition Facts : Calories 145 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.05 milligram of sodium

SPICY CAULIFLOWER & HALLOUMI RICE



Spicy cauliflower & halloumi rice image

Make this spicy cauliflower, spinach and halloumi rice for a speedy, simple supper. Nourishing and balanced, it's ideal for busy weeknights

Provided by Esther Clark

Categories     Dinner

Time 25m

Number Of Ingredients 11

1 small head cauliflower (500g), broken into medium florets
150g baby spinach
1 tbsp rapeseed oil
1 red onion, sliced
120g halloumi, cut into cubes
1 garlic clove, crushed
1 thumb-sized piece ginger, finely grated
1 tsp ground turmeric
1 tbsp medium curry powder
2 x 250g pouches brown basmati rice
1 red chilli, finely sliced

Steps:

  • Bring a large pan of salted water to the boil and cook the cauliflower for 5 mins over a high heat, adding the spinach for the final 2 mins. Drain and set aside.
  • Heat the oil in a large frying pan or shallow casserole dish and fry the onion over a medium heat for 5 mins. Turn up the heat, add the halloumi, cook for a further 5 mins, then add the garlic, ginger, turmeric and curry powder, and cook for 1 min more. Stir through the rice, cauliflower and spinach to warm everything through, adding 1 tbsp water if it looks a little dry. Season and scatter over the chilli.

Nutrition Facts : Calories 337 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 1.01 milligram of sodium

PAN-ROASTED SPICED CAULIFLOWER WITH PEAS



Pan-Roasted Spiced Cauliflower With Peas image

This dish is inspired by a trip to Curry Hill, a neighborhood in New York dotted with stores selling saris, Indian restaurants, Pakistani cafes and hole-in-the-wall spice shops. When I got home from my shopping spree, a cauliflower was screaming for Indian spices, garlic and ginger. Better still, I knew I could knock together a pan-roasted meal in about 20 minutes.

Provided by David Tanis

Categories     dinner, easy, quick, weekday, main course, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 14

3 tablespoons ghee, clarified butter or vegetable oil
1 small cauliflower about 1 1/2 pounds, cored, in 1/2-inch slices
Kosher salt and black pepper
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
2 teaspoons grated fresh turmeric or 1 teaspoon ground turmeric
2 to 3 makrut lime leaves (optional)
1 (1-inch) piece of ginger, peeled and slivered or finely grated
3 garlic cloves, finely chopped
2 serrano chiles, finely chopped, or to taste
1 pound fresh English peas, shucked about 1 cup or frozen peas, or 1/2 pound snow peas or sugar snap peas, trimmed
2 to 3 scallions, slivered
Cilantro sprigs, for garnish
Lime wedges, for serving

Steps:

  • Heat a large sauté pan or cast-iron skillet over medium-high. Add the ghee or oil, and when it is hot, add the cauliflower. Stir until the cauliflower begins to color, 1 to 2 minutes. Season with salt and pepper. Continue stirring until the cauliflower is half-cooked, about 5 minutes, lowering the heat if necessary to keep it from browning too quickly.
  • Add the cumin, mustard seeds, turmeric and makrut lime leaves, if using. When they begin to sizzle, add the ginger, garlic and chilies. Stir well and add the peas, along with a sprinkle of salt. Cover to let the peas steam until tender, 2 to 4 minutes. Sprinkle with the slivered scallions and cilantro. Serve with lime wedges.

Nutrition Facts : @context http, Calories 113, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 327 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

  • Use fresh, high-quality ingredients: This will make a big difference in the flavor of your curry. Look for cauliflower that is firm and white, with no brown spots. Use fresh ginger and garlic, and a good quality curry powder.
  • Don't be afraid to adjust the spices: This recipe is a starting point, so feel free to add more or less of any spice to suit your taste. If you like it hot, add more chili pepper. If you prefer a milder curry, reduce the amount of chili pepper or omit it altogether.
  • Cook the cauliflower until it is tender but still has a little bit of crunch: You don't want to overcook it, or it will become mushy. About 10 minutes of simmering should be enough.
  • Serve with your favorite sides: This curry goes well with rice, quinoa, or naan bread. You could also serve it with a side of yogurt or raita to cool things down.

Conclusion:

This spicy cauliflower curry is a delicious and healthy vegan dish that is perfect for a weeknight meal. It is easy to make and packed with flavor. The cauliflower is roasted until tender and then simmered in a creamy tomato-based sauce. The curry is then finished with a sprinkle of fresh cilantro. Serve it with your favorite sides and enjoy!

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