Vegetarian Low Carb Cauliflower Curry

This is an amazing little recipe, so low indulgent yet still within the realms of a low carb diet. This recipe also has the added bonus of being vegetarian, not something you often seen a low carb/keto menu.

Since then, I have rediscovered the humble Cauliflower and have been busy reintroducing it back into my diet, enter my Cauliflower Curry. With just a few basic ingredients and a little ingenuity, it doesn’t take a long to throw together an absolutely banging curry that will rival any similar meat based curry.

But I though you said this was a quick dish?

Event though I have waffled on about care and time, there is no doubt that this is a relatively quick and easy dish. Once the ingredients are in the pot, things become more of a waiting game. The initial prep is very minimal, and can be fun if you have a flair for tossing food in the air.

Method

• Your going to need either a large pot with a top or a wok with a top. Big enough that you can fit the entire cauliflower.
• Remove the outer leaves and core of the cauliflower and break the florets of so the are a little smaller than your first. Try not to make the bits too small or they will just disintegrate later.
• Chop the Asparagus into 1-2cm sticks, dice the onion and set aside for later.
• Add the coconut oil to the pan (you can use olive oil here if required, however, coconut oil really adds to the flavour) and heat until melted, trying not to let it smoke.
• Add half of the curry powder to the oil and mix to make a paste.
• Once mixed, add the Cauliflower florets and toss them until the majority of the surfaces are covered (get your ‘wok hey’ on here).
• After the Cauliflower is well coated, pop the lid on and steam for about 10 mins or until the Cauliflower has started to soften up (You still want them to be a little firm here, you should only feel the softness on the surface). Toss the Cauliflower regularly so it doesn’t burn. Its important not to have the heat to high hear as you only want to steam it, not cook it, that comes later. The cauliflower should have brown, slightly cooked patches, but not be fully browned all over.
• Add the double cream at a lower heat so it doesn’t split, followed by the water (use the same pot as a measure), and carefully turn the Cauliflower into the cream and water mixture
• Sprinkle the remaining Curry Powder, Salt and Erythritol over the mixture and gently mix in until everything in combines nicely.
• Pop the lid back on and cook for about 20-30 mins until the Cauliflower has cooked through. The cooking time will vary here as it all depends on how firm you like your cauliflower. I prefer it to have a little bight so 20 mins is more than enough.
• Serve with some lemon infused Konjac rice and whatever garnish you like.

Adding the Finishing Touches

There we go guys, I hope you enjoy this recipe as much as I have, it really does have a wonderful depth of flavour. Tweak the curry powder to how you like it, some might like it hotter than others. Do remember though, pour your passion and love into your food and it will always replay you with interest.

Happy cooking and stay healthy!