Coconut Masala Cauliflower

30 Minutes
Prep Time

416oz batch. Approx. 42 x 10 oz servings
Coconut Masala Cauliflower

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The fennel in the Red Gold Plant Based Italian Sausage pasta sauce lends a rich and savory flavor to this coconut curry, with minimal prep time. Sub part or all the cauliflower with rinsed canned chickpeas for an interesting variation. Serve with rice or naan and garnish with fresh cilantro.


Red Gold Plant Based Italian Sausage Pasta sauce 1 x #10 Can
5 Tablespoons minced fresh ginger
4 tbsp Granulated sugar
3 Tablespoons Garam masala
6 Lb Fresh cauliflower florets
2 x 14oz Cans unsweetened coconut milk


  1. In a large pot, stir together the Red Gold Plant based Italian Sausage Pasta Sauce, Curry Powder (Garam Masala) and minced ginger. Simmer covered on a low heat, stirring frequently for a minimum of 30 minutes to bring out the flavor of the spices. Add a splash of water if too much evaporation occurs.

  2. Add the cauliflower florets and coconut milk, stir to combine and simmer on a very low heat until cauliflower is el denté.

  3. Rapidly cool and reheat to order or hot hold above 140°F for up to 4 hours.

  4. Serve sprinkled with fresh cilantro alongside Jasmine rice and butter naan.