Recipes
Creamy Thai Curried Cauliflower
Serves 4
| Prep Time: 10 mins
| Cook Time: 20 mins
| Total Time: 30-40 mins
You may need: Thai Curry
Discover The Recipe
If you’re looking for a healthy and delicious plant based dish, look no further than this creamy Thai Curried Cauliflower! Silky coconut milk, tangy lime, fresh greens and a fragrant mix of spices all blend together in a truly mouthwatering entrée. Authentic Thai dishes usually contain a fair number of chilis to amp up the heat. One of the benefits of making this dish at home is that you can control the heat and customize the ingredients to your liking (or clear out the fridge full of fresh veggies).
Cauliflower is a perfectly delicious vegetable when it’s cooked plain, but once it soaks up this creamy Thai curry sauce, it’s on another level! Seasoned with fragrant spices and classic Thai aromatics including coriander, galangal, cumin, lemongrass and cinnamon, you won't believe how easy it is to make an authentic tasting creamy Thai Curried Cauliflower dish at home. Serve with an assortment of fresh herbs, lime, and steamed white (long grain) rice.
Ingredients
1 Tbsp oil
1 small head cauliflower florets
2 cloves garlic, minced
2 tsp ginger, grated
½ onion, minced
1 (15 oz) can coconut milk (full fat preferred; light coconut milk is OK)
2 Tbsp Piquant Post Thai Curry
1 tsp turmeric (optional, for extra color)
pinch of cayenne pepper or chili powder (optional)
1 cup of baby spinach, chopped
Salt and pepper to taste
1 lime, juiced (~1 tbsp)
1/4 cup Thai basil
1/4 cup cilantro leaves
1 lime cut into wedges
Notes
This dish is very mild, but it can take some heat! If you like a little kick to your food add fresh sliced chiles like jalapeño or serrano peppers. Or, add cayenne pepper powder if that’s what you have on hand.
For a pop of color add tomatoes or bright red peppers to the veggie mix.
You can also oven roast the cauliflower and add it to the sauce if you’d prefer.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Instructions
Heat 1 tablespoon of oil in a large skillet. Add the cauliflower florets to the pan and sauté for 10 minutes on medium heat until the cauliflower is tender and golden brown. Add the garlic, ginger and onion and sauté 2-3 more minutes.
Add the coconut milk to the pan, along with the Piquant Post Thai Curry, turmeric, chili powder, baby spinach, and salt and pepper.
Bring to a simmer and cook until the coconut milk has thickened and become creamy. Add the lime juice and stir.
Serve the curried cauliflower over Jasmine or basmati rice, and garnish with Thai basil, cilantro and lime wedges.
Alternatives & Substitutions
Feel free to substitute other greens in place of the spinach. Baby kale would be delicious and even more packed with nutrients!
Try this with quinoa or brown rice for a healthy whole-grain alternative.
Try our authentic Thai Green Curry recipe. Make it with chicken as our recipe suggests, or sub in your favorite ingredients (shrimp, beef, or veggies).
For another authentically tropical Thai alternative, try our Thai Coconut Curry recipe. Again, it's super easy to customize to your personal tastes.
Need another idea? Use the Piquant Post Thai Curry spice to make our fabulous Tom Kha Gai Coconut Chicken Curry and our tasty Thai Curry Stuffed Acorn Squash Recipe.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Creamy Thai Curried Cauliflower
Serves
4
Prep Time
10 mins
Cook Time
20 mins
Total Time
30-40 mins
Piquant Post spice you'll need: Thai Curry
Ingredients
1 Tbsp oil
1 small head cauliflower florets
2 cloves garlic, minced
2 tsp ginger, grated
½ onion, minced
1 (15 oz) can coconut milk (full fat preferred; light coconut milk is OK)
2 Tbsp Piquant Post Thai Curry
1 tsp turmeric (optional, for extra color)
pinch of cayenne pepper or chili powder (optional)
1 cup of baby spinach, chopped
Salt and pepper to taste
1 lime, juiced (~1 tbsp)
1/4 cup Thai basil
1/4 cup cilantro leaves
1 lime cut into wedges
Instructions
Heat 1 tablespoon of oil in a large skillet. Add the cauliflower florets to the pan and sauté for 10 minutes on medium heat until the cauliflower is tender and golden brown. Add the garlic, ginger and onion and sauté 2-3 more minutes.
Add the coconut milk to the pan, along with the Piquant Post Thai Curry, turmeric, chili powder, baby spinach, and salt and pepper.
Bring to a simmer and cook until the coconut milk has thickened and become creamy. Add the lime juice and stir.
Serve the curried cauliflower over Jasmine or basmati rice, and garnish with Thai basil, cilantro and lime wedges.
Notes
This dish is very mild, but it can take some heat! If you like a little kick to your food add fresh sliced chiles like jalapeño or serrano peppers. Or, add cayenne pepper powder if that’s what you have on hand.
For a pop of color add tomatoes or bright red peppers to the veggie mix.
You can also oven roast the cauliflower and add it to the sauce if you’d prefer.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
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