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A mild and creamy Goan curry where tender cauliflower florets are simmered in a fragrant coconut milk base. Flavored with turmeric and a hint of tamarind, it's a comforting dish best served with steamed rice.
For 4 servings
Sauté Aromatics
Build the Masala Base
Simmer the Curry
A mild and creamy Goan curry where tender cauliflower florets are simmered in a fragrant coconut milk base. Flavored with turmeric and a hint of tamarind, it's a comforting dish best served with steamed rice.
This goan recipe takes 40 minutes to prepare and yields 4 servings. At 339.45 calories per serving with 6.05g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Cook and Garnish
Include other vegetables like green peas, carrots, or potatoes along with the cauliflower. Add potatoes earlier as they take longer to cook.
For a non-vegetarian version, add prawns or pieces of fish like kingfish or pomfret in the last 5-7 minutes of cooking. For a vegetarian protein boost, add cubes of paneer or tofu.
Add a pinch of red chili powder along with the other spices or increase the number of green chilies for more heat.
For an even creamier gravy, you can grind a tablespoon of soaked cashews or poppy seeds and add the paste along with the coconut milk.
Cauliflower is a great source of antioxidants, which protect your cells from harmful free radicals and inflammation. Turmeric adds curcumin, a powerful antioxidant.
High in fiber, cauliflower promotes healthy digestion and can help maintain a healthy gut microbiome.
The curcumin in turmeric is a potent anti-inflammatory compound that can help reduce inflammation in the body.
The use of coconut oil and coconut milk provides medium-chain triglycerides (MCTs), a type of fat that can be beneficial for heart health when consumed in moderation.
One serving of Cauliflower Caldin contains approximately 220-250 calories, depending on the fat content of the coconut milk used. This makes it a relatively light and healthy main course.
Yes, it is a healthy dish. Cauliflower is rich in fiber, vitamins, and antioxidants. The use of coconut milk provides healthy fats, and turmeric has anti-inflammatory properties. It is naturally vegan and gluten-free.
Yes, Cauliflower Caldin tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 2-3 days.
It is traditionally served with steamed white rice, which soaks up the delicious gravy. It also pairs well with Goan bread (pao) or light flatbreads like chapatis.
Yes, you can use frozen cauliflower florets. There is no need to thaw them first. Add them directly to the pan, but you may need to reduce the cooking time by a few minutes.
Coconut milk can split or curdle if boiled at a high temperature. Always simmer the curry on a low to medium flame after adding the coconut milk and avoid bringing it to a rolling boil.
This recipe goes great with these complete meals
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