Curry Cauliflower

This curry cauliflower mixes spicy warmth with the bright tastes of citrus and tomatoes.  It comes together in minutes and makes a filling but fresh main dish.


  • olive oil
  • 1 head of cauliflower, cut into chunks
  • 1 small onion, chopped
  • ¼ cup water
  • 3 T turmeric
  • ¼ red onion, chopped
  • 1 clove garlic, diced
  • 1 cup parsley, chopped
  • Sea Salt & Pepper
  • large heirloom tomato, chopped
  • 1 lime, juiced


Heat olive oil in a large skillet.  Add chunks of cauliflower.  Season generously with turmeric, salt and pepper. Let cook, stirring occasionally.  Add 1/2 cup of water and cover with a lid for 3-5 minutes.

In a mixing bowl gently mix the chopped tomatoes, garlic, red onion, parsley and lime juice. Once the cauliflower has softened, turn off the heat, add the tomato mixture and serve immediately.

Enjoy over quinoa or brown rice.

Save any leftovers for coconut curry soup.