Creamy Cauliflower Curry

Chef Brainy
What Started it all:
Roast, Cauliflower, coconut milk, slow cooker

As the weather cools down, there’s nothing like a comforting, creamy curry to warm the senses. This slow-cooked delight is a perfect way to enjoy the flavors of the season. With cauliflower’s subtle sweetness and a hint of coconut, this dish is sure to become a new favorite.


  • 1 large head of cauliflower, broken into florets
  • 1 can of full-fat coconut milk
  • 1 tablespoon of olive oil
  • 1 small onion, diced
  • 2 cloves of garlic, minced
  • 1 teaspoon of ground cumin
  • 1 teaspoon of curry powder
  • Salt and pepper, to taste
  • 1/4 cup of chopped fresh cilantro (optional)


  1. Preheat your slow cooker to low heat.
  2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and cook for an additional minute, until fragrant.
  4. Add the ground cumin and curry powder, stirring to combine. Cook for 1 minute.
  5. Add the cauliflower florets and stir to combine with the spice mixture. Cook for 5 minutes, until the cauliflower starts to soften.
  6. Transfer the cauliflower mixture to the slow cooker. Pour in the can of coconut milk and stir to combine.
  7. Season with salt and pepper to taste.
  8. Cover the slow cooker and cook on low for 4-5 hours, or until the cauliflower is tender.
  9. Taste and adjust seasoning as needed.
  10. Serve hot, garnished with chopped cilantro if desired.

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