Turmeric cauliflower curry is the perfect dish to serve at any dinner party- it's vegan and gluten-free making it easy to serve to more people with food restrictions. Plus- it tastes INCREDIBLE. Spice up your life with this curry and enjoy the natural health benefits!
*A cast iron pot with a fitted lid works great for this curry, alternatively, a medium-sized pot will work fine.
Heat the cast iron to a high heat with coconut oil. Add the onions, garlic, and carrots to the oil and gently cook for 4-5 minutes being sure not to brown.
Turn the heat down to medium and add the bay leaves, curry powder, paprika, and garam masala and cook for another 2 -3 minutes. Stir constantly to prevent sticking and burning on the bottom of the pan or pot.
Add the cauliflower, turmeric, chopped tomatoes, and coconut milk to the pot.
Bring to a boil, then lower to a slow simmer. Cook for another 15-20 minutes and stir occasionally.
Adjust the seasoning as desired, add the chopped cilantro and a squeeze of lime and serve alone, with quinoa or rice, and enjoy!