Cauliflower Coconut Curry – FlavCity with Bobby

Cauliflower Coconut Curry – FlavCity with Bobby

Hey, guys. It’s Bobby, and today we’re making
a vegetarian dish that is huge on flavor: roasted curried cauliflower. We’re taking
cauliflower, roasting it until it’s golden brown and delicious, and tossing it in a coconut
curry sauce, and finishing it with walnuts and raisins. This is an epic vegetarian vegan
dish, and you’re going to love it. The first thing is, I have 1 head of cauliflower
here that I cut into bite-size pieces. I’m going to do about 1 or 2 tablespoons of olive
oil and then a good teaspoon of kosher salt and a couple cracks of fresh pepper. Now would
be a great time to preheat your oven to 450 degrees. Let’s just toss these up so they
get nice and coated. By roasting these at a really high temperature, they get nice and
caramelized on the outside, but we’re going to stop it so it’s still al dente or has a
nice bite in the middle. Now dump it onto a sheet tray, spread it out, and put these
guys in the oven for 25 minutes. All right, let’s work on the sauce, because
it is definitely the boss. I’m preheating a pan over medium heat. I’m going to add a
shot or two of olive oil. Now for the base of our sauce, I’m starting with half an onion
finely diced. To that, I’m going to go with about a half a teaspoon of kosher salt and
a couple cracks of pepper. Let’s cook this for about 3 minutes. Then we’ll add some aromatics. My favorite way to break down ginger is to
first peel it. Then instead of slicing it, just use my microplane zester here and go
back and forth. That way, all the tough fibers kind of stay on the outside. Like right here,
you don’t want to bite into that. Otherwise, you’re going to get some serious dental-floss
action going. When I lift up the microplane, you’ll see it comes through nice and fine
there. Then for the garlic, actually leave the paper
on and just grate it. Not only does the paper stay on this side, but it protects my fingers
from getting grated. Then when I lift up the microplane, it comes through perfectly on
the other side. This actually saves me time from having to peel and chop the garlic or
biting into a big hunk of it. Now just mix that into the onions. We’re going to let that
cook for a few more minutes. Now it’s time to add some curry powder. Look
for one that’s bright yellow from turmeric. If you can’t find one, just add a tablespoon
of turmeric to your curry powder. Here’s one really good tip about cooking curry powder,
is you actually want to bloom it in the oil. You don’t want to just add it to your sauce
later on. You want to cook it. That way, the oil and the heat brings out the essential
oils and what’s called blooms the curry powder. I’m also going to add 1 pinch of red pepper
flakes for heat. Ah, it’s just starting to smell amazing. I wish I could invent that
smellovision already and waft this into you, especially if you’re on the bus going to work
in the morning. That way, everyone can smell curry first thing in the morning and start
their day right. Now I’m going to add 1 can of coconut milk
to the pan. Just stir it up and watch that delicious potion come to life. Ah, those colors
are awesome. It’s like an edible mandala or something. Okay, now bring this to a simmer,
and let it reduce by half. I’d say about 7 to 10 minutes. Now would be a good time to
add a pinch of salt because that coconut milk is bland. Now that it’s reduced by half, I’m
going to add a half a cup of low-sodium veggie stock, low sodium because I want to control
the amount of salt in the dish. Now let’s really amp up the flavor of the
sauce. I’m going to take the zest of 1 whole lime. The lime zest and juice are going to
cut through the richness of that coconut milk and really round out the sauce perfectly.
We’re going to add some sweetness. I’d say about 1 or 2 tablespoons of sugar. The sugar
is really going to balance the heat. It’s all about that sweet, salty, spicy, sour thing.
This is perfect. Now the sauce still needs to reduce another, I’d say, 5 minutes until
it’s nice and thick, but this is the most important part of the recipe. We have to check
it for seasoning. Mmm, that’s really creamy. The curry spices are great, but it needs more
salt. It needs more lime juice, and it definitely needs more sugar, so 3 for 3. What a stingy
lime I’ve got here. Jeez. I want my money back. Check out this cauliflower. This is the definition
of roasty and toasty, and that’s going to have so much flavor. All right, so the cauliflower
goes into a pan over medium-low heat. Now we’re going to add our sauce and really let
it infuse into the cauliflower. I’m going to use a strainer because I don’t want those
pieces of onions and garlic to come through here. Just take a spoon and push it through.
That way, all of the garlic and the onions stay on this side here. That just makes the
sauce really silky and smooth. Now all I’m going to do is cook this for a few minutes. All right, now I’m going to kill the heat.
I’m going to add about a quarter cup of raisins. The sweetness of the raisins is once again
going to balance the heat of the sauce and bring a nice textural bite to the dish. Then
for a little bit of freshness, I’m going to chop some cilantro. I always like to take
my fresh herbs like this, roll it into 1 big cigar. That way, my knife blade goes through
as many leaves as possible. The cilantro is just going to add a nice pop of freshness.
Just give it 1 little mix up here. We’ll plate it, and we’ll devour. To add some really nice
texture, I’m going to add some chopped and toasted walnuts. That’ll give a nice pop.
Then garnish with a little more chopped cilantro. There it is, guys: roasted and curried cauliflower
with raisins and walnuts. Hey, guys, the cauliflower is roasted, but
it still has a bite. That sauce is sweet, tangy, spicy, and a little sour, and I’m loving
that pop of the walnuts and raisins. This is not only vegan and vegetarian, but it is
huge on flavor and really is such a great meal. If you guys want the recipe, it is below
in the description box. Let me know what you think of it. Also, subscribe to my channel,
because every week, I am cranking out new recipes just like this for all my fellow home
cooks. If you want to see some awesome recipes, click below me right now, but until next week,
keep on cooking. See you.


  1. I've been binge watching your videos all day long and I gotta say not only do you make killer recipes like this one but you also just crack me up! Keep up with the awesome work and content, cheers from a new subbie from Portugal 🙂

  2. I love the way you explain your recepies, made me finally understand how to season the food. Now i want to create my own recepies even more, thank you for your amazing videos 🙂

  3. I just made this, it was so good – it was gone within minutes by my family, and they all had already eaten a huge spaghetti dinner! 🤣 honestly didn’t even leave the pan. Spoons everywhere 🤣 can’t wait to try more, thankyou Bobby!!!!!

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