Cauliflower Curry with Crispy Shallots

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cauliflower curry with crispy shallots recipe
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.



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

Nutrition Facts
  • Curry

  • 291 calories

  • 26g fat

  • 16g carbs

  • 6g protein

  • 4g sugars

  • Shallots

  • 134 calories

  • 14g fat

  • 3g carbs

  • 1g protein

  • 2g sugars

  • Garnish

  • 9 calories

  • 0g fat

  • 2g carbs

  • 1g protein

  • 1g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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