This vegan curry dish infuses cauliflower with flavorful spices to make a delicious, savory, and family-friendly meal. Enjoy with some rice and a side of naan!
Heat a medium-size pot, rimmed cast-iron, or metal skillet over medium heat. Once hot, add water, onion, garlic, and ginger.
Sauté for 2-3 minutes, stirring frequently.
Add curry paste and stir. Cook for 2 minutes more. Add coconut milk, turmeric, garam masala, black pepper, maple syrup or coconut sugar (optional), tamari, and stir. Bring to a simmer over medium heat.
Once simmering, add cauliflower and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low heat.
Cover and cook for 10-15 minutes, stirring occasionally, to soften the cauliflower. Keep at a simmer – lower heat if boiling.
At this time, taste and adjust the flavor as needed.
Serve over rice, greens, or on its own! Garnish with desired toppings such as sesame seeds, cilantro and/or lime.
Video
Notes
Store leftovers in the refrigerator up to 5 days or in the freezer up to 1 month.