Food & Recipe of the Month: Red Curry Cauliflower


August 22, 2018

Care of Andrea Howe of

The cauliflower is yet another superfood to add to the list. This cruciferous vegetable can be deceiving from its simple exterior, yet nutrient-packed interior. Cauliflower is known for its high antioxidant content such as its glucosinolates. These antioxidants have been shown to slow the growth and development of cancer cells.

Along with this, it contains carotenoid and flavonoid antioxidants which can have cancer suppressing effects, as well as reducing other diseases such as heart disease. Another benefit is its sulphur content. Although smelly, the antioxidant sulforaphane can stop cancer growth and reduce high blood pressure.

Cauliflower’s mild flavour makes it a great hidden ingredient in sauces, salads, or even carb-replacers. It can be shredded to replace rice, boiled and mashed to replace potatoes, or blended to make a cheese sauce. Cauliflower has a great source of fibre and has a low calorie count, resulting as an aid in weight loss.

This versatile vegetable is super tasty and beneficial for our health. Try this easy red curry cauliflower dish to please your palette and your body!

Red Curry Cauliflower

1 tbsp oil
2 tbsp red curry paste
1/2 red pepper, sliced
1/2 white onion, sliced
1 cup cauliflower florets
1 cup chickpeas
1 cup coconut milk
salt and sugar to taste

1. Heat oil in a skillet over medium heat. Add red curry paste for cook for 1 minute.
2. Add the pepper, onion, cauliflower and chickpeas. Coat the vegetables in the curry paste and cook for 2-3 minutes.
3. Add the coconut milk. Bring to boil then simmer for 10 minutes, or until slightly thickened.
4. Season with salt and sugar to taste. Serve on its own, or over rice.

Filed under: Eat Veg elifelines Food of the Month Nutrition Uncategorised Vegan & Vegetarian Recipes