Coconut Curried Cauliflower with Kale

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Curried Cauliflower

Missing curry while on the Autoimmune Protocol? I’ve got you covered with this lovely cauliflower and kale dish, seasoned with lots of garlic, ginger, turmeric, and creamy coconut milk (my recipe here). I recommend making your own coconut milk instead of buying at the store, both because it is cheaper, and because you avoid the BPA can issue as well as the gut-irritating thickeners like guar gum and carregeenan. If you do need to purchase at the store, I recommend this brand.

I like to serve this dish over cauliflower rice, but if you would like to avoid cauliflower on cauliflower, sweet potato or parsnip mash also work wonderfully as a base. You can also add a little bone broth and some pureed root vegetables to make a thick, creamy, curried soup.

Curried Cauliflower

 

4.8 from 5 reviews
Coconut Curried Cauliflower with Kale
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 tablespoon coconut oil
  • ½ onion, thinly sliced
  • 4 cloves garlic, minced
  • 2-inch piece ginger, minced
  • 1 head cauliflower, chopped
  • ½ cup water
  • 1 tablespoon coconut aminos
  • 2 teaspoons turmeric
  • ½ teaspoon sea salt
  • 1 cup mushrooms, sliced thinly
  • 1 cup kale, shredded
  • 1½ cups coconut milk (here is a link to my recipe)
Instructions
  1. Heat the coconut oil in the bottom of a skillet on medium heat.
  2. When the pan is hot and the fat is melted, add the onion and cook, stirring for eight minutes.
  3. Add the garlic and ginger, and cook for another minute, until fragrant. Add the cauliflower, water, coconut aminos, turmeric, and sea salt, and cook, covered, for 7-10 minutes, or until most of the water is absorbed, stirring occasionally.
  4. Add the mushrooms, kale, and coconut milk, and turn down to a simmer to cook for another 7-10 minutes, until both are soft. Serve warm.

About Mickey Trescott

Mickey Trescott is a cook and one of the bloggers behind Autoimmune Paleo. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of The Autoimmune Paleo Cookbook, a guide and recipe book for the autoimmune protocol, and AIP Batch Cook, a video-based batch cooking program. You also can find her on Instagram.

27 comments

  • Jen says

    This recipe looks delicious! And I’m always happy to have another new side dish to eat and offer my family. I get into a rut so often serving up the same things.

    Thank you for this!

    Jen

    • apelila says

      I appreciate the sides that will help drive up the calorie count of my meals, just eating meat & veggies…it’s so hard to get enough calories! The additional of coconut milk will solve that. However, that does bring up a question, if I make my own coconut milk using dried flakes, will it still be full fat like I could get from a can?
      Congrats on the book sale-out and have a blast in Austin! I’m a native Austin-ite & I miss it.

      • Mickey says

        Apelia, yes it will have plenty of fat as long as you don’t purchase the low-fat coconut flakes. The longer you “steep” with hot water and more you blend the more of the fat you will extract from the fiber.

        Mickey

    • Mickey says

      Thanks Jen! I hope you guys love it!

  • Sarah says

    The link to the coconut milk isn’t working, just a heads up.

  • So I’ve just made this for dinner tonight — with purple cauliflower, and served over mashed oriental sweet potato, with some grass-fed beef meatballs. Wow – this was so good, and so different — which was exactly what I needed. I think turmeric and I are going to become best friends. Thank you, Mickey! 🙂

  • Darcie says

    I haven’t been doing many recipes lately, just sticking with the same old simple stuff. This inspired me to try something different, and I’m glad I did! I have a big ol’ bowl of leftovers calling my name for lunch tomorrow! Thanks for all you do for us AIPers 🙂

  • Lisa says

    Thank you, Mickey, for this awesome recipe! It totally met my craving for curry on the AIP. My husband rated it 4 stars (out of 5), but I rated it 5 stars, and my 3-year-old cleaned her plate! My husband and daughter ate it with rice, but I ate it over mashed purple sweet potato, which was so good. I added leftover crockpot shredded beef to make it a one-pan full meal.

  • I am Indian by heritage and used to cooking very traditional Indian foods. I was skeptical when I started cooking this, as another curry recipe earlier in the week was a big disappointment. But I was missing curry since starting my auto immune paleo diet.
    Let me just say I LOVED it! The flavors were very subtle and I would have never guessed just turmeric (without coriander, cumin etc), could be so flavorful. Thank you, thank you, thank you!

    • Mickey says

      Yay! Thanks for the feedback Visa! Wishing you continued success. 🙂

      Mickey

  • Shannon says

    Oh my god! This was amazing! I served this over crock-pot shredded chicken and it was sooooo good. Thank you so much for this amazing recipe. I used to eat curry at least once a week and since being on the AIP diet I have been seriously wanting for a good bowl of it.

  • Lyn says

    Is there anything I can substitute for coconut aminos? I can’t find them locally.

    • Mickey says

      Lyn,
      You can try leaving them out, or adding some mushrooms for more umami flavor!

      Mickey

  • Sally says

    My doctor told me yesterday that an Autoimmune Paleo Diet was a good idea for me. (She is a specialist in nutritional medicine – I love her approach.)

    Feeling overwhelmed by the list of foods I should avoid, I found your wonderful blog after a google search. Within hours, I had found so many recipes I’m keen to try. I cooked this curry this evening, along with some of the herbed breakfast patties. I loved both, but especially the cauli curry. Thank you so much for providing these recipes. I feel so inspired and excited now!

    • Mickey says

      Sally,
      Wonderful, it sounds like you have found a fantastic doctor! Wishing you continued success on your journey. 🙂

      Mickey

  • Sally says

    Oh, and I tried to rate it 5 stars. For some reason only 4 have lit up!

  • […] Coconut Curried Cauliflower with Kale Ingredients: Serves 4 1 tablespoon coconut oil 1/2 onion, thinly sliced (or 1 leek) 4 cloves garlic, minced 2-inch piece ginger, minced 1 head cauliflower, chopped 1/2 cup water 1 tablespoon coconut aminos (braggs aminos or soy sauce would work too) 2 teaspoons turmeric 1/2 teaspoon sea salt 1 cup mushrooms, sliced thinly 1 cup kale, shredded 1 and 1/2 cups coconut milk (here is a link to my recipe) Directions: Heat the coconut oil in the bottom of a skillet on medium heat. When the pan is hot and the fat is melted, add the onion and cook, stirring for eight minutes. Add the garlic and ginger, and cook for another minute, until fragrant. Add the cauliflower, water, coconut aminos, turmeric, and sea salt, and cook, covered, for 7-10 minutes, or until most of the water is absorbed, stirring occasionally. Add the mushrooms, kale, and coconut milk, and turn down to a simmer to cook for another 7-10 minutes, until both are soft. Serve warm. (Recipe and photo from Autoimmmune Paleo) […]

  • Becky says

    this recipe rocks! recommending to lots of friends! I added More mushrooms & garlic! Served over sweet potatoes which to my surprise REALLY made the flavor pop!

  • Gregory says

    This was delicious and easy! Added some pre cooked chicken, which was great flavoured by the extra sauce. I will make this often, we have a lot of kale in the garden.

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