Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is NOT safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Make sure the yogurt is gluten-free.


"Savory...that's a swell word. And Basil and Betel. Capsicum. Curry. All great. But Relish, now, Relish with a capital R. No argument, that's the best." -Ray Bradbury

The refrigerator light goes on...

I first had a version of this korma at a restaurant in London. I had eaten korma before but that version was, unlike a lot of curries, not a strong, spicy, in-your-face flavor. The aromatics were more subtle, but at the same time there was a bit of spiciness to the dish and I fell in love immediately.

Many of the versions of korma that I have seen are much more like a tandoori or a vindaloo – especially the frozen versions that we have tasted here at (It was, in fact, a frozen version of cauliflower korma that inspired me to revisit this recipe.) That version did have more of a vindaloo flavor: sweeter, more tomatoey, and creamier. It was OK but I wanted this more authentic recipe.

The addition of cashew nuts really adds a lot to this recipe. Because kormas are generally meat, having the texture of the roasted cauliflower and the cashews works perfectly together to offer the same textures.



Cauliflower Korma

Servings: 4 | Serving size: about 2 cups

Cooking time: 45 minutes

This recipe can easily be multiplied, makes good leftovers, and freezes well.

Serve with Brown Rice.

4 tsp. olive oil
1 large (about 1 lb) head of cauliflower (broken up into 1 inch flowerets)
2 cloves garlic (finely minced)
1 Tbsp. fresh ginger (finely minced)
6 ounces raw cashews
2 medium onions (thinly sliced)
1/2 tsp. ground cardamom
1/2 tsp. ground cloves
1/2 tsp. ground black pepper
1 tsp. garam masala
1/2 tsp. ground cinnamon
1 tsp. paprika (hot paprika optional)
2 1/2 cups water
2 Tbsp. no salt added tomato paste
1/2 cup light coconut milk
1/4 tsp. salt
1/2 cup fresh cilantro
2 Tbsp. fresh mint
4 Tbsp. plain non-fat Greek yogurt

Cauliflower Korma recipe from Dr. Gourmet

Preheat the oven to 350°F.

Place the cauliflower on a large baking sheet with 2 teaspoons of the olive oil.

Stir to coat the cauliflower with the oil and place in the oven.

Roast for 20 to 25 minutes, stirring occasionally so the cauliflower roasts evenly. Set aside until time to add to the sauce.

While the cauliflower is roasting, place a large skillet over medium high heat and add the garlic, ginger, and cashews.

Cook for about 3 minutes. Stir frequently.

Add the onions and cook for about 5 minutes. Stir frequently.

Add the cardamom, cloves, pepper, garam masala, cinnamon, and paprika.

Cook for about 3 minutes. Stir frequently.

Add the water and reduce the heat to medium.

Simmer, covered, for 30 minutes, stirring occasionally.

Add the roasted cauliflower, tomato paste, coconut milk, and salt, then fold together gently. Simmer for 5 minutes.

Add the cilantro and serve topped with the mint and yogurt.

Nutrition Facts

Serving size: about 2 cups

Servings: 4

Amount Per Serving

Calories 404 Calories from Fat 243
% Daily Value
Total Fat 27g 42%
    Saturated Fat 7g 35%
    Monounsaturated Fat 14g
    Trans Fat 0g
Cholesterol 1mg <1%
Sodium 392mg 16%
Total Carbohydrates 34g 11%
    Dietary Fiber 8g 32%
    Sugars 11g
Vitamin A 25% Vitamin C 190%
Calcium 10% Iron 25%
Vitamin K 91mcg Potassium 1195mg