Paleo Cauliflower and Mushroom Curry

Cauliflower and Mushroom Curry
Clare Winfield
  • Yield: 4 servings


1head cauliflower, broken into florets
3tablespoons olive oil
freshly ground black pepper
1large onion, chopped
9ounces button mushrooms
1pieces fresh ginger, grated
1tablespoon ground cilantro
1tablespoon ground cumin
1tablespoon garam masala
1tablespoon chili powder (or more, to taste)
14fluid ounces light coconut milk
1 handful of fresh cilantro, chopped


  1. Preheat the oven to 425F.
  2. In a roasting pan, toss the cauliflower florets in 2 tablespoons of the olive oil, and season with pepper. Roast for 25 minutes, tossing occasionally until the cauliflower starts to brown. Remove from the oven, and set aside.
  3. In a wide, shallow pan, fry the onion in the remaining tablespoon of olive oil over high heat for 3–4 minutes. Add the garlic, mushrooms, and ginger, and cook for another minute, stirring.
  4. Stir in the spices, and cook for a minute, then add the coconut milk. Season to taste.
  5. Bring to a boil, then stir in the cauliflower. Reduce the heat, cover the pan, and cook for about 5 minutes on low heat. Serve with plenty of fresh cilantro.

TIP: If you’d like to make this dish fat-free, simply replace the coconut milk with vegetable stock.

Recipe from The Paleo Diet by Daniel Green (Kyle Books, 2015)

Nutritional Info *per serving

  • Calories 326
  • Fat 27g
  • Saturated Fat 16.5g
  • Fiber 5.2g
  • Sugars 5.9g
  • Protein 9.9g