Cauliflower Curry

Cauliflower Curry

Some times there’s a discretion about what is for dinner in my house. My husband is Mexican  so he would obviously prefer to eat Mexican food daily. While I also love Mexican food, I come from the Pacific Northwest which has very diverse options when it comes to food. 

A lot of people might not realize that the Pacific Northwest, especially Seattle area, has a lot of immigrants from many backgrounds. Along with their families they also bring their food and culture to the US.  This allows for some of the best food combinations and to be able to experience many different foods from around the globe.

Surprisingly, the food I miss most in Mexico is authentic Asian foods. I LOVE sushi, pho, pad thai, spring rolls, peanut noodles and anything I can add sriracha to. I could eat any of these all day every day and be happy as a clam. But unfortunately, most of these Asian foods are very hard to come by in Oaxaca. And by some fluke chance that I am able to find them, they still have a Mexican flavor to them and just don’t taste like I remember.

Cauliflower Curry
Cauliflower Curry

This food tragedy has forced me to learn how to make a lot of these types of foods because I know that otherwise there’s none coming my way any time soon!

One of the first and easiest that I learned to make was curry. There’s nothing quite like Indian food. The spices and flavors are so unique and, wow, are there flavors! The curry that I am sharing today is a basic recipe that could really be altered to make whatever kind of curry you want. Just switch out the cauliflower for any other type of veggie, chickpea or lentil you want. It’s the sauce that’s important anyway!

cauliflower curry
cauliflower curry


  • 1/2 head cauliflower cut into florets
  • 1/2 red onion
  • 1 tomato diced
  • 2 cloves garlic
  • 1 tbs curry powder
  • 1/2 tbs gram marsala
  • 1 tsp cumin
  • 2 tbs curry paste
  • 2 cups milk of any variety



  1. Add cauliflower, onion, tomato and garlic in a medium pan and sautee until veggies are tender. After about 5-7 minutes add curry powder, gram marsala and cumin and cook for a few more minutes.
  2. Once veggies are cooked add curry paste and milk, stirring to mix completely.
  3. Simmer on medium heat until sauce begins to thicken, about 15 minutes, stirring occasionally so that it does not stick to the pan.
  4. Once curry has thickened remove from heat. Serve over rice, topped with cilantro and lime. Enjoy!


Please leave a comment and let me know what you think! What food are you always craving?

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