Roasted Black Pepper Cauliflower Curry

4.38 from 8 votes

Roasted Black Pepper Cauliflower Curry

Crispy oven roasted cauliflower with black pepper served with a creamy dairy free coconut curry sauce. It’s a great family friendly meal that’s easy make, vegan and so delicious!

Prep Time10

Cook Time35

Total Time45

Course: Dinner

Cuisine: Indian, American

Keyword: black pepper curry, dairy free cauliflower curry, Indian cauliflower curry, Indian roasted cauliflower, Vegan cauliflower curry, vegan curry recipe

Servings: servings

Calories: 427kcal

Author: Elaine S.

Ingredients

For the roasted cauliflower

1 large cauliflower head broken into smaller pieces
1-2 tbsp ground black pepper depending on how spicy you want it
1/4 cup coconut oil melted
2 tsp cornstarch
1 tsp salt

For the curry sauce

1 yellow onion chopped
2 tbsp coconut oil
1 1/2 inch piece of ginger grated
4 garlic cloves thinly sliced
1 tbsp garam masala
7 oz tomato paste
1 13.5 oz can full fat coconut milk unsweetened
1 tsp sugar
2 tbsp lime juice
Salt.+ freshly ground black pepper to taste
Chopped cilantro basmati rice and/or flatbread for serving

Instructions

Preheat the oven to 400º F.
In a large bowl, toss cauliflower florets with oil, cornstarch, pepper and salt. If the cauliflower seems dry, add another tbsp of melted coconut oil.
Spread onto a baking sheet and roast for 35-40 minutes or until crispy and tender, but not falling apart.
While the cauliflower roasts, make the curry sauce. Heat 2 tbsp oil in a large skillet over medium heat. When shimmering, add onion and cook until translucent, about 5 minutes. Add in ginger, garlic and garam masala, cook for another 3 minutes or until fragrant.
Add tomato paste and let toast for another 3 minutes or so before pouring in the coconut milk and sugar. Stir to combine and remove from heat until you’re ready to add the cauliflower.
After the cauliflower has finished roasting, add to the curry sauce along with any crispy bits stuck on the pan and bring to a simmer. Cook at a low simmer for another 10 minutes to allow the flavors to meld. Remove from heat, stir in lime juice and add salt to taste. Serve fresh over white basmati rice with chopped cilantro.

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