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Dive into the rich, aromatic world of Golden Bloom Coconut Curry Cauliflower. This dish is a vibrant celebration of warm spices, creamy coconut milk, and perfectly roasted cauliflower florets that soak up every ounce of flavor. Infused with turmeric, ginger, and a hint of chili, Golden Bloom brings comfort and zest to your plate. Whether served over rice, paired with naan, or savored solo, this curry is a bold and satisfying plant-based masterpiece that will light up your taste buds.

The Base

White Rice – 1.5 cups dry
Medium Red Onion – 1 or 2
Salt – 1/2 tsp
Olive Oil – 1 tbsp
(Boil the rice in 3 cups of water. Caramelize the chopped onions in pan with olive oil. Mix together)

The Cauliflour

Cauliflour – 1 head
Salt – 1/2 tsp
Pepper 1/2 tsp
Olive Oil – 1 tbsp
(20 minutes in the oven at 400 degrees)

The Sauce

Coconut Milk – 18oz
Tomato Paste – 1 can of 6oz
Curry Powder – 2 tsp
Salt – 1/2 tsp
Pepper – 1/2 tsp
(Mix together well and combine with the base and cauliflour.)