Cauliflower in Coconut Milk Recipe

Cauliflower in coconut milk is a fragrant, creamy dish that brings together the natural sweetness of coconut milk and the mild, nutty flavour of cauliflower. This simple one-pan recipe is infused with warming spices like turmeric and paprika, creating a comforting and satisfying meal. Whether served as a main dish or a side, cauliflower in coconut milk is a quick and flavourful way to enjoy this versatile vegetable.

Why You Need to Try This Dish

There are many reasons why this dish deserves a spot in your recipe collection:

• Creamy and indulgent – Coconut milk gives the dish a luxurious texture that coats every cauliflower floret beautifully.
• Healthy and nutritious – Cauliflower is loaded with fibre and vitamins, while turmeric and garlic bring anti-inflammatory benefits.
• Budget-friendly and accessible – With just a handful of everyday ingredients, you can create a dish that feels restaurant-quality. I also have another recipe with cauliflower that I cook often for my family.
• Quick and easy – You only need about 20 minutes from start to finish, making it a great option for busy days.
• Versatile and adaptable – Serve it as a main dish with rice, pair it with grilled protein, or use it as a flavourful side.

This recipe is perfect whether you’re looking for a plant-based meal, a side dish with an Indian or Thai-inspired twist, or just a new way to enjoy cauliflower.

Ingredients for Cauliflower in Coconut Milk

One of the best things about cauliflower in coconut milk is how accessible and budget-friendly the ingredients are. Most of them are pantry staples or easy to find in any local shop, making this dish both affordable and full of flavour.

• Cauliflower – This is the base of the dish, offering a mild, slightly nutty flavour that absorbs the coconut milk and spices beautifully. It becomes tender and comforting as it simmers.
• Coconut milk – Provides the creamy, rich sauce that brings all the ingredients together. Its subtle sweetness balances the warming spices perfectly.
• Fresh ginger – Adds gentle heat and a fragrant kick that lifts the overall flavour of the dish. It brings brightness and depth to the coconut base.
• Garlic – Gives a savoury edge that complements the creaminess of the coconut milk. It also helps round out the flavour of the spices.
• Spring onions – The white part offers a mild sharpness, while the green tops add a sweet, fresh finish at the end of cooking.
• Ghee (clarified butter) – Adds a nutty, rich base flavour and helps activate the spices when sautéing. It can be replaced with coconut oil or even neutral oils like rapeseed for a lighter or vegan version.
• Paprika – Introduces gentle smokiness and a touch of natural sweetness. It also brings a subtle red hue to the sauce.
• Turmeric – Known for its earthy flavour and health benefits, turmeric also gives the dish a beautiful golden colour and layers of warm spice.
• Salt and freshly ground black pepper – Essential for seasoning, these two ingredients tie everything together and make the flavours pop.

How to Cook Cauliflower in Coconut Milk

I love how effortlessly this dish comes together — it’s one of those quick recipes that looks and tastes like you’ve spent hours on it. With a few simple steps, you get a beautifully spiced, creamy cauliflower in coconut milk that’s perfect for any night of the week.

How to Serve This Dish

Cauliflower in coconut milk is a wonderfully flexible dish that can be served in different ways:

• As a main dish – Serve it over steamed jasmine or basmati rice for a simple, satisfying meal. You can also pair it with quinoa or couscous for a healthier twist.
• As a side dish – It works beautifully alongside grilled chicken, pan-seared fish, or roasted tofu. It also pairs well with dal and other Indian-inspired dishes.
• With flatbreads – Mop up the creamy sauce with naan, chapati, or roti for a heartier meal.
• Garnished for extra flavour – Sprinkle with toasted coconut flakes, fresh coriander, or a squeeze of lime to brighten up the dish. If you like spice, a drizzle of chilli oil or some red pepper flakes can add a little heat.

Storage and Reheating Tips

If you have leftovers, store them properly to maintain their flavour and texture:

• Refrigeration – Store in an airtight container in the fridge for up to 3 days. The flavours will deepen, making it even tastier the next day.
• Reheating – Warm it gently on the stove over low heat, adding a splash of water or coconut milk if the sauce has thickened too much. Avoid microwaving for too long, as the coconut milk can separate.
• Freezing – Freezing isn’t recommended, as cauliflower becomes mushy and the sauce may split.
  

✅ 10 Useful Tips for Cooking Cauliflower in Coconut Milk

1. Use full-fat coconut milk for a creamier texture and richer flavour. Light versions tend to be too thin and watery for this dish.
2. Cut cauliflower into even-sized florets so they cook evenly and absorb the coconut milk and spices consistently.
3. Don’t overcook the cauliflower – aim for tender but not mushy. It should hold its shape and have a gentle bite.
4. Sauté the spices briefly before adding the coconut milk. This step activates their aromas and deepens the flavour.
5. Use fresh ginger and garlic for the best aroma and sharpness. Pre-ground versions won’t deliver the same punch.
6. Separate spring onion whites and greens – the white parts add savoury depth when sautéed, and the greens brighten the finished dish.
7. Garnish with something fresh like coriander or parsley to balance the richness of the coconut milk.
8. Add a squeeze of lime before serving to bring a pop of acidity that complements the coconut base.
9. Toast the cauliflower slightly during the sauté step to enhance its nutty flavour.
10. Double the recipe – this dish tastes even better the next day once the flavours have developed!

FAQ

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Cauliflower in Coconut Milk Recipe

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This creamy cauliflower dish cooked in coconut milk with fragrant spices is a quick and comforting meal. It’s perfect on its own or paired with rice.

Prep Time 5 minutes

Cook Time 10 minutes

Additional Time 2 minutes

Total Time 2 minutes

Ingredients

• 1 head of cauliflower (approx. 1kg)
• 400ml coconut milk
• 4cm fresh ginger root
• 2 garlic cloves
• 1 medium bunch of spring onions
• 2 tablespoon ghee (clarified butter) or can be substitute for usual rapeseed oil
• 1 teaspoon paprika
• 1 teaspoon turmeric
• Salt and freshly ground black pepper, to taste

Instructions

1. Cut the cauliflower into florets. Finely slice the ginger, garlic, and spring onions, keeping the green parts separate.
2. Heat the ghee or oil in a deep pan over medium heat. Sauté the ginger, garlic, and white parts of the spring onions for 30 seconds.
3. Stir in the paprika and turmeric, cooking for another 10 seconds to release their flavours.
4. Add the cauliflower and mix well to coat with the spices. Sauté for 2–3 minutes.
5. Pour in the coconut milk, bring to a gentle boil, then reduce the heat and simmer for 3–10 minutes, depending on your preferred texture.
6. Season with salt and black pepper, stir in the green parts of the spring onions, and remove from heat.
7. Let it sit for a couple of minutes before serving. Enjoy warm!