I had to admit I was pretty surprised to see that I have never blogged a Cauliflower Curry before.

I have taken pictures before, I have folders and folders of them on my Mac, but I guess it just seems too simple to post. Let’s face it, Cauliflower is never going to be the sexiest vegetable.

However if you have a huge cauliflower and a husband that dislikes Cauliflower cheese, then maybe this recipe will also be helpful for you too!

Veggies for Cauliflower Curry

This recipe uses Cauliflower florets and leaves, and yes, you can eat cooked Cauliflower leaves.

Cauliflower Curry

~ makes 2, easily multiplied.

  • 1 tablespoon of rapeseed oil
  • 1 handful of cauliflower florets
  • 1 onion, diced
  • 2 cauliflower leaves
  • Other veggies: I used 1/2 a bell pepper and a handful of button mushrooms
  • Curry paste, use as much as directed
  • 200 ml of tinned tomatoes
Heat the oil under a medium flame adding the onions for 2 minutes until they start to go translucent, then add the cauliflower florets.

The thickness of your florets will determine the cooking time, so you may want to half or quarter them. (When I have been really pressed for time I have microwaved them for 3 or 4 minutes before adding to the pan).

After another 5 minutes add the other veggies and the curry paste. Coat all the veggies with the paste evenly. Then add the tinned tomatoes, once it starts to bubble turn down to a simmer and leave for another 5-10 minutes.

Quick Cauliflower Curry. I even served with #lowcarb cauliflower rice for a double cauli hit!!

Before serving check that a knife easily slices into the thickest cauliflower stalk, when it does you are ready!

Serve with rice or cauliflower rice.

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