"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. 

Related Vegan Curry Recipes:

• Curried Collard Greens
• Curry Carrots
• Blackeyed Pea Curry

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.

Beats and Eats (music to pair with Cauliflower curry)

Lucky Daye's song "Karma" pairs beautifully with curry cauliflower for several reasons:

"Karma" has a smooth, soulful vibe with its mellow beats and silky vocals. Curry cauliflower, with its warm spices and creamy texture, creates a comforting and soothing culinary experience that complements the song’s relaxed ambiance.

The song features intricate melodies and rich harmonies, offering depth and complexity. Curry cauliflower is a dish with layers of flavors, from the aromatic spices to the tender, roasted cauliflower, making it a complex and satisfying dish.

The song's balance of smooth vocals and intricate instrumentals creates a harmonious listening experience. Curry cauliflower balances the robust spices with the natural sweetness of the cauliflower, creating a harmonious and well-rounded flavor profile.

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.

Ingredients

For the curry spice mix

• Curry powder
• Turmeric
• Smoked Paprika
• Cumin
• Coriander optional
• Kosher Salt
• Black Pepper
• Cayenne Pepper (optional)

For the cauliflower

• Coconut oil; olive or canola are fine too
• Yellow onion
• Garlic cloves minced
• Fresh ginger minced
• Whole habanero
• Diced tomatoes fire-roasted
• Canned Coconut milk
• Fresh thyme sprigs
• Bay leaf
• Whole Cauliflower
• Lime Zest

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

What To Serve With Cauliflower

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:

Curry cauliflower is a flavorful and versatile dish that pairs well with a variety of complementary sides and accompaniments. Here are some excellent options to serve with curry cauliflower:

Basmati Rice or Jasmine Rice

The mild flavor of the rice balances the bold spices of the curry.

Naan Bread or Roti

These soft, warm breads are perfect for scooping up the curry and adding a comforting texture.

Lentil Dal

Adds protein and a complementary flavor profile to the meal.

Chickpea Salad

Adds a light, tangy element to balance the richness of the curry.

Pickles or Chutneys

These add a burst of tangy and sweet flavors to the meal.

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 Curry Roasted Cauliflower 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! 
• Add green peas for another vegetable add and more satiety
• Go with full fat coconut milk over the light version
• Garam masala is another good spice mix add to your curry seasoning. Add it if you already have on hand, but no need to go out and buy some just for this recipe.

Frequently Asked Questions (FAQs)

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 more cauliflower recipes try these:

Smoked Whole Cauliflower

Jerk Roasted Cauliflower

Grilled Whole Cauliflower w/ Alabama White BBQ Sauce

Make This Cauliflower Recipe

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

Domestic Dee |Dirty Rice |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

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

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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