In this recipe you’ll see I’ve dehydrated the cauliflower and tomato, but if you don’t have a dehydrator, you can still make this recipe. Instead of dehydrating leave the cauliflower and tomato to marinate for a couple of hours, which will make it soften. You can of course use the oven on a really low heat for 30 mins or so.
The coconut curry sauce can be made with water and coconut butter, as per the recipe, but you can also make it with your favorite coconut milk. If you’re in the UK, the Rude Health Coconut Drink works well.
Curried Coconut Cauliflower
Nutrition (For one serving)
- 1 head cauliflower
- 3 tomatoes large
- 1 tbsp garam masala
- 2 tbsp olive oil
- 1 tbsp tamari
- 1 tsp salt
- 2 tbsp lime juice
Coconut milk sauce
- 3 tbsp coconut manna or butter
- 1 cup water or vegetable stock
- 1/2 cup cashews
- 2 tsp curry powder
- 1 tsp apple cider vinegar
- 1/2 tsp salt
- 1 cup spinach
- 1/4 cup coriander cilantro
- Cut the cauliflower into small florets and the tomatoes into similar size chunks.
- Toss all the remaining main ingredients in a bowl, making sure all of the cauliflower gets covered.
- Dehydrate on a nonstick sheet at 115 degrees f (46 degrees c) for 3 to 4 hours, until the cauliflower has started to soften.
- Blend all the coconut milk sauce ingredients together until smooth. You can substitute the coconut manna and water with 1 cup of your favourite coconut milk if you have one.
- When serving, massage the spinach until it’s slightly wilted.
- Place in a bowl alongside ½ of the cauliflower mixture.
- Pour over the coconut milk sauce.
- Top with the fresh coriander (cilantro).