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Whole30 Madras Curry Cauliflower

Whole30 Madras Curry Cauliflower

Happy Friday guys! This Whole 30 Madras Curry Cauliflower with Pickled Onions & Golden Berries is just the side dish you need to spice up your weekend. It is so damn good that it is now my favorite veggie side.

Does anyone else find themselves craving Asian and Indian food during Whole30? It’s all I’ve been making/dreaming of lately because I find both cuisines’ flavors to be the most satisfying—so I have plenty up my sleeve for the remainder of Whole30 BUT I am brainstorming for February recipes. Let me know what recipe you want to see from me during the month of February in the comments below.

Whole30 Madras Curry Cauliflower

Serves: 8

Cooking Time: 45 minutes


For the madras curry paste:*

  • ½ tsp ground black pepper

  • ¾ tsp chili powder

  • ⅛ tsp ground cinnamon

  • ½ tsp garam masala

  • ½ tsp ground turmeric

  • 2 ½  tablespoons ground coriander

  • ½ tsp black mustard seed (or yellow ground mustard seed)

  • 1 ½ tablespoon ground cumin

  • 1 garlic clove, minced

  • ¼ inch freshly grated ginger

  • 2 ½ tablespoons apple cider vinegar

  • 1 ½ tablespoon avocado oil

For the Curry:

  • 1 Yellow onion, diced

  • ½ cup fresh cilantro, chopped

  • 2 tablespoons avocado oil

  • 4 garlic cloves, minced

  • 1 inch ginger grated

  • 2 tablespoon Madra Curry Paste*

  • ½ tablespoon garam masala

  • 1 tsp chili powder

  • 2 bay leafs

  • 1 tsp salt

  • ½ tsp black pepper

  • 1 cup tomato puree/sauce

  • ½ cup full fat coconut milk


  • 2-3 heads of cauliflower, cut into florets

  • Salt and Pepper to taste

  • 1-2 tablespoons avocado oil

  • Golden Berries (for garnish)

For the pickled onions:

  • 1 pint jar (I use my old pickle jars)

  • 1 red onion, finely sliced into half moons

  • 1 cup water

  • 2 Tsp salt

  • 2 cups rice vinegar (or apple cider vinegar)


For the Pickled onions:

1. Place onions in glass pint jar. Set aside.

2. In a small pot, bring the water and salt to a boil. Remove from heat and carefully pour the water over the onions. Now add the vinegar. Stir well and cover with lid. Allow onions to sit for a minimum of an hour before use and refrigerate for up to 1 week.

For the Madras Curry Paste:

  1. Combine all of the dry ingredients (leave out vinegar and oil) in a mixing bowl. Whisk with a fork until well combined. Stir in the vinegar until smooth.

  2. In a saucepan, heat the avocado oil over medium/low heat for about 2 minutes. Then reduce the heat to low and add the spice mixture to the saucepan. Stir until well combined. Allow the mixture to begin to boil--once the oil begins to separate from the spice mixture, remove from heat. Allow to cool. Set aside.*  

For the Cauliflower:

  1. Preheat oven to 400 degrees F and place parchment paper on a baking sheet.  

  2. In a large bowl, add the cauliflower, avocado oil, salt and pepper. Toss until well combined. Spread evenly on the baking sheet and roast in the oven for 20 minutes or until lightly golden brown.

For the Curry:

  1. In a food processor, add the onion, cilantro, garlic, ginger, and 1 tablespoon of the avocado oil. Pulse until a paste in formed.

  2. In saucepan, heat the remaining tablespoon of avocado oil over medium high heat. Add the paste from the food processor to the pan and cook for 6-7 minutes, until the oil begins to separate--stir frequently.

  3. Add the madras curry paste, dry spices, and bay leaves to the pan. Saute for 1 minute.

  4. Add in the tomato sauce, combine well and cook for another 3 minutes, stirring frequently. Now add in the coconut milk. Stir until well combined. Turn the heat down to a simmer and allow to cook for 5 more minutes, being sure to stir frequently. Turn off the heat. Add in cauliflower and stir until the cauliflower is well coated in the curry.

  5. Add the pickled onions and golden berries. Serve hot. Enjoy!

Recipe Notes:**

*This paste is added to the curry recipe--it is super simple to make and takes a matter of 5 minutes. It adds a tremendous amount of flavor to the curry--whatever you have remaining, store in your refrigerator and add to your curry recipes. However, if you don’t want to make this paste, you can use regular Thai Chili Paste found in most stores, it just won’t have the same robust Indian flavors.

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