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Cauliflower Curry with Crispy Shallots
Cauliflower Curry with Crispy Shallots Erin McDowell

Cauliflower is kind of our thing here at PureWow. Which is why we’re excited to bring you our latest dinner creation: cauliflower curry with crispy shallots. We simmer our favorite vegetable in a Thai-inspired yellow curry, which is mild (not spicy) yet big on flavor. Serve this as a main dish over rice or as a side dish. And should there be any leftovers, the curry tastes even better the next day.

Makes 4 servings
Start to Finish: 1 hour



1 tablespoon coconut oil

1 onion, diced

3 garlic cloves, thinly sliced

1 head cauliflower, cut into florets

3 tablespoons yellow curry paste

One 14-ounce can coconut milk

Salt and freshly ground black pepper


¼ cup olive oil

1 large shallot, thinly sliced


1 bunch scallions, thinly sliced

½ cup chopped fresh cilantro


1. Make the curry: In a large pot, heat the coconut oil over medium heat. Add the onion and sauté until tender, 5 to 6 minutes. Add the garlic and sauté until fragrant, 1 minute more.

2. Add the cauliflower and sauté until it starts to become tender, 3 to 4 minutes. Add the curry paste and coconut milk, stirring to combine. Bring the mixture to a simmer and season to taste with salt and pepper. Simmer until the sauce reduces slightly and the cauliflower is very tender, 8 to 10 minutes.

3. While the cauliflower cooks, make the crispy shallots: In a small pot, heat the oil over medium heat. When the oil is hot, add the shallot and cook until golden brown, 3 to 4 minutes. Remove from the oil and drain on paper towels.

4. To serve, ladle the cauliflower into bowls and garnish with crispy shallots, scallions and cilantro.

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