"Karma" Cauliflower Curry

Here is a vegan Caribbean cauliflower curry you’ll be proud to serve your family and/or guests. It’s simple and easy enough to make for a weeknight meal but flavorful enough for special occasions.

Curry seasoning harkens back to the days in Jamaica shortly after Emancipation. With no more slaves, plantation owners resorted to bringing in indentured servants and immigrants from countries like India. Indians introduced curry to Jamaican which is how we get staple curry dishes like curry goat. 

I had every intention to make this post about curry goat, but got the call to participate in the annual Black History Month Virtual Potluck around the same time. This year’s theme is vegan recipes, so curry goat became curry cauliflower and it’s really good; like real real good.

Now I got me a new dish, I call it “Karma!” Today is your lucky day; not only do you get this delicious curry dish, but be sure to scroll to the end of this post to see all the other great vegan recipes by my talented food blogger friends.

Cauliflower Curry Ingredients

This is a vibrant dish in both flavor and color, but relies on just a few key ingredients. The key to the curry is the spice mix (curry, paprika, turmeric, salt, and pepper) paired with the fresh aromatics (onions, garlics, ginger, habanero, and thyme). I prefer to blend my spices up together in a small bowl or ramekin before cooking and add portions of it as I go.

How To Make Cauliflower Curry (Step by Step)

Step 1: Saute the aromatics (Vegetables)

Step 2: Make the curry base

Step 3: Finish the dish

Serving Suggestions

I like my curried cauliflower served topped over coconut ginger rice and finished with fresh parsley or cilantro. I enjoy it as a main dish and may add a vegan side or two like:

Braised Collards

Charred Okra with harissa

Expert Cauliflower Curry Cooking Tips

• Choose fresh cauliflower. Blemishes or browning of any sort indicate old cauliflower.
• Chop the florets as small and evenly as possible. Smaller florets cook faster and are easier to chew without having to cut them during eating.
• Time permitting saute the cauliflower on medium-high heat in olive oil for 5 minutes before adding to the curry. This is an optional “level up” step. Don’t fret if you don’t have the time or want to keep things simple, as the recipe is still delicious without the step. 
• Deglaze the pan with the diced tomatoes
• Season at every step
• After about 10 minutes of cooking poke the florets with a fork to test for desired texture. You want tender, but with a little bit of bite to them. You’ll have to check a few times to get to your preferred texture. 
• Add lime zest at the end of cooking to brighten the dish. I also like to add some lime juice with my bowl! 

Frequently Asked Questions (FAQs)

Is Yellow Cauliflower Different than White Cauliflower?

Yes and no. They both taste and feel the same. Orange/Yellow cauliflower is different in that it has a much higher beta-carotene count (about 25X). More beta-carotene means more Vitamin A which is good for immune system, skin, and heart disease. For this recipe color doesn’t matter. I chose yellow because it was available and I wanted it’s color would be perfect visually for the dish.

Is the recipe kept friendly?

Cauliflower is the poster child for keto vegetables! If cauliflower is the poster-child, then coconut milk is its fat cousin  making the combo a great kept combo with the low carb cauliflower and high fat coconut milk.

What are good add in vegetables?

I like the dish with carrots, personally. But I also like broccoli, chickpeas, oddly enough black-eyed peas. At some point I plan to try it with pickled okra. Stay tuned…

For similar recipes try these:

Curried Collard Greens

Smoked Whole Cauliflower

Jerk Roasted Cauliflower

Grilled Whole Cauliflower w/ Alabama White BBQ Sauce

Shrimp Curry

If you make this delicious Cauliflower Curry recipe or any other from the site, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.

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Here is the line-up and recipes for the Virtual Potluck. Be sure to check them out!

Beautiful Eats & Things | Honey Herb Roasted Sweet Potatoes | vegetarian

D.M.R. Fine Foods |Vegetarian Chili | vegetarian

Dash of Jazz |Vegan Buttermilk Biscuits with Spiced Pear Compote | vegan

Dish it with Tisha | Mushroom and Okra Po' Boy |vegetarian

Domestic Dee |Dirty Rice |vegan

Kenneth Temple |Wakanda Cake | vegan

Marisa Moore Nutrition |Spicy Black-Eyed Pea Fritters | vegan

Meiko and the Dish | Cajun Shrooms & Grits | vegetarian

Rosalynn Daniels | Vegan Bread Pudding | vegan

Savory Thoughts | Haitian Black Rice (Diri Djon Djon) | vegan

The Hungry Hutch | Vegetarian Southern-Style Collard Greens | Vegan

Whisk it Real Gud | Vegan Jollof Rice | vegan

A Little Food | Southern Sweet Fried Corn | vegan

AGirlCalledAdri | Pound Cake | vegetarian

Baum Ass Foods | Slow Cooked Black-eyed Peas + Greens | vegan

Collards Are the Old Kale | Red Beans and Tri-Color Quinoa | vegetarian

FoodLoveTog | Black-Eyed Pea Hummus | vegetarian

Her Mise En Place | Rice Pudding | vegetarian

Kalisha Blair | Yeasted Cornmeal Dinner Rolls | vegetarian

Kenya Rae | Sweet potato Biscuits | vegetarian

On Ty’s Plate | Collard Greens Salad with Orange Vinaigrette | vegetarian

Orchids + Sweet Tea | Banana Cake + Cinnamon Browned Butter Buttercream | vegan

Razzle Dazzle Life | Roasted Garlic White Veggie Lasagna | vegetarian

Sweet Tea and Thyme Sweet Potato Casserole with Brown Sugar Topping | vegetarian

Orchids + Sweet Tea | Southerner's Banana Pudding Cheesecake Bites | vegetarian

Marisa Moore Nutrition | Crispy Roasted Okra with Peanut Sauce | vegan

Kenneth Temple | Vegan File Gumbo | vegan

Meiko and the Dish | Sweet Potato Pancakes | vegetarian

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