Curried Coconut Cauliflower
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
This spicy, creamy vegetable curry is an easy and versatile ketogenic recipe perfect for any dietary preferences. Enjoy it on it's own or pair it with chicken, salmon, tofu, rice, and/or quinoa for a full meal.
  • 1 T ghee (sub olive or avocado oil to make vegan)
  • ½ onion, diced
  • 2 cloves garlic, minced
  • ½ serrano chile pepper or 1 medium jalapeño, seeds removed and finely chopped
  • 1 head cauliflower, trimmed into florets (or 12 oz. bag frozen florets)
  • 2 spiralized zucchini, (or 6 oz. frozen spirals)*
  • 13.5 oz can full-fat coconut milk
  • 3 T curry powder
  • ½ t salt (or to taste)
  • ¼ t ground black pepper
  1. In a large skillet over medium heat, melt the ghee. Add the onion and garlic. Sauté for 5 to 7 minutes until the onion is softened and translucent.
  2. Add the serrano or jalapeño, cauliflower, and zucchini spirals. Cook for 4 to 5 minutes more. Season with salt and pepper.
  3. Pour the coconut milk over the cauliflower and add the curry powder. Simmer for 5 minutes to allow the flavors to combine. Serve hot.
*The original recipe calls for cauliflower only so feel free to omit the zucchini. I also think broccoli or green beans would be great with the cauliflower.

Refrigerate leftovers in an airtight container for up to one week.
Recipe by The Mexitalian at