Coconut Cauliflower Recipes

COCONUT CURRY CAULIFLOWER SOUP

Coconut Curry Cauliflower Soup image

When I'm in need of comfort food, I stir up a velvety batch of this Asian-spiced soup. Then I finish it with a sprinkle of cilantro over the top. -Elizabeth DeHart, West Jordan, Utah

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1 medium onion, finely chopped
3 tablespoons yellow curry paste
2 medium heads cauliflower, broken into florets
1 carton (32 ounces) vegetable broth
1 cup coconut milk
Minced fresh cilantro, optional

Steps:

In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, 2-3 minutes. Add curry paste; cook until fragrant, 1-2 minutes. Add cauliflower and broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; cook, covered, about 20 minutes., Stir in coconut milk; cook an additional minute. Remove from heat; cool slightly. Puree in batches in a blender or food processor. If desired, top with minced fresh cilantro.

Nutrition Facts : Calories 111 calories, Fat 8g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 532mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.

COCONUT CAULIFLOWER

Coconut Cauliflower image

Braised cauliflower simmered in coconut milk with thai curry. A truly decadent way to enjoy cauliflower. Serve on top of rice or by itself. I recommend freezing any extra curry paste you might have left over; it seems to keep almost indefinitely.

Provided by Aram5262

Categories Curries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

14 1/2 ounces coconut milk
1 small cauliflower floret
2 tablespoons vegetable oil
1 1/2-2 tablespoons green curry paste (I use Maesri brand)
2 tablespoons chopped cilantro
1 dash chili powder
salt

Steps:

Coat the bottom of a thick bottomed skillet with vegetable oil.
When hot, add the cauliflower florets and fry them until brown, taking care not to burn them.
Pour in the coconut milk and stir in the curry paste until well integrated.
Simmer gently until the coconut milk is thick and creamy, about 10 minutes.
Just before serving add the cilantro and salt to taste.
Note: I recommend freezing any extra curry paste you might have left over; it seems to keep almost indefinitely.

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