We are lickin’ the bowl of this ultra-flavorful dish! Easy to make using the Instant Pot or Stovetop, this comforting Cauliflower Potato Curry is packed full of aromatic spices and powerhouse veggies. The whole family will be running to the table for this hearty filling dish! It’s perfect for a quick weeknight dinner in the Instant Pot. Stovetop instructions make this recipe versatile. Soul-warming and full of feel good ingredients, grab a bowl and get ready to dig in!
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.
Hi there, Ameera here!
We can’t get enough of Indian food these days! It is just soooo gosh darned delicious and equally easy to make. We fell in love with this Cauliflower Potato Curry. We are all about getting in as much cruciferous veggies, and cauliflower is a total favorite. Plus, potatoes just make it so hearty and satisfying.
Instant Pot or Stovetop
We made this tasty dish both with in an Instant Pot and on the stovetop. They both worked wonderfully and turned out awesome! For this dish, I personally loved using the Instant Pot simply because it was faster and the flavor/texture were similar.
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.
Curry Powder
The beauty of curry powder is the vast variety of blends/mixes. Some are extra sweet, or earthy, or hot. What’s your favorite curry powder? I would love to know.
We love Penzeys Sweet Curry Powder for this dish. I am also in love with Penzeys The Now Curry Powder, which has a more savory, earthy quality. We’ve been using curry powders like crazy, and we have another recipe coming out soon using Penzeys The Now Curry Powder, so stay tuned; its SOO delicious!
I’ll let Mom tell you more!
Hi! Robin here.
I was never an Indian food fan until Monkey stated cooking Indian dishes for me. I just couldn’t get used to curry. Since going WFPB, my taste buds changed, and I absolutely love, love, love curry dishes!
Funny how that happens, huh? Once you flush out all those chemicals out of your body, you start craving different foods, food that is good for you like this dish! We hope you give this deliciousness a try! We just know you are going to love it!
If you try these comforting dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
Products Used:
- Instant Pot/Pressure Cooker – or – Ceramic/enamel lined Dutch oven or similarly large stock pot
Cauliflower Potato Curry
- Prep Time: 10 Minutes
- Cook Time: 5 Minutes (+ 4 Minutes Rest)
- Total Time: 19 Minutes (+ pressure time)
- Yield: 4-5 Servings 1x
- Category: Dinner
- Method: Instant Pot, Stovetop
- Cuisine: Indian
Description
We are lickin’ the bowl of this ultra-flavorful dish! Easy to make using the Instant Pot or Stovetop, this comforting Cauliflower Potato Curry is packed full of aromatic spices and powerhouse veggies. The whole family will be running to the table for this hearty filling dish! It’s perfect for a quick weeknight dinner in the Instant Pot. Stovetop instructions make this recipe versatile. Soul-warming and full of feel good ingredients, grab a bowl and get ready to dig in!
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.
Ingredients
- 1 cup yellow onion, small dice
- 1 carrot, cut into matchsticks
- 1 small serrano pepper or jalapeño pepper, seeded, small dice *
- 2 Tablespoons minced garlic
- 2 teaspoons fresh minced ginger
- 1 – 14.5 oz. can petite diced tomatoes (pureed) *
- 1 lb. cauliflower florets (about 4 cups) *
- 4 cups unpeeled potatoes, cut into small cubes *
- ½ cup vegetable broth *
- ½ cup water (or broth)
Spice/Herb Ingredients:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons dried minced onion flakes
- 1 Tablespoon + 1 teaspoon curry powder *
- 1 teaspoon garam masala
- 1 teaspoon sea salt (+/-) *
- Pinch to ¼ teaspoon cayenne pepper (+/-) *
Other Ingredients:
- 1 cup lite coconut milk (from can)
- 1 ¼ cup frozen peas
Other Optional Ingredients:
- Steamed brown rice
- Chopped fresh cilantro
- WFPB Flatbread or Quinoa Flatbread
Instructions
- Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
- Prepare all the veggies as the recipe comes together fast.
- Set the Instant Pot to Sauté (high) mode, then add the minced onion, carrot and serrano pepper, sauté for 3 to 5 minutes until the onion, carrot, and pepper start to soften. Add a tablespoon of water if they start to stick to prevent them from burning. Then add the garlic, ginger, and Spice/Herb mix, sauté for one minute. Then add the cauliflower florets and cubed potatoes and sauté for one minute constantly stirring to coat the potatoes and cauliflower in the seasoning.
- Then add all the remaining ingredients except for the lite coconut milk and peas. Press Cancel, then set the Instant Pot to Manual Pressure High for 5 minutes. When finished, press Cancel and allow to sit for 4 minutes, then do a Quick Release. Unplug the Instant Pot.
- Once all the pressure is released, carefully remove the lid, add in the lite coconut milk and peas. Stir well to combine.Taste test the flavors and add any additional seasoning at this time, stir to combine, allow a few minutes for the flavors to marry. Serve with your favorite rice, chopped cilantro, and flatbread.
Stove Top Instructions
- Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
- Prepare all the veggies as the recipe comes together fast.
- In a ceramic/enamel lined Dutch oven or similarly large stock pot, add the minced onion, carrot and serrano pepper, sauté for 3 to 5 minutes until the onion, carrot, and pepper start to soften. Add a tablespoon of water if they start to stick to prevent them from burning. Then add the garlic, ginger, and Spice/Herb mix, sauté for one minute. Then add the cauliflower florets and cubed potatoes and sauté for one minute constantly stirring to coat the potatoes and cauliflower in the seasoning.
- Then add all the remaining ingredients except for the lite coconut milk and peas. Cover the pot and simmer (low boil) for 20 to 30 minutes until the cauliflower and potatoes are tender.
- Once the potatoes and cauliflower are tender, remove the lid, add in the lite coconut milk and peas. Stir well to combine. Taste test the flavors and add any additional seasoning at this time and cook for a few minutes to allow the flavors to marry. Serve with your favorite rice, chopped cilantro, and flatbread.
Notes
*Cauliflower Florets and Cubed Potatoes: Do not cut the cauliflower and potatoes too small as they could disintegrate in the Instant Pot.
*Petite Diced Tomatoes: We pureed our petite diced tomatoes to add a beautiful color to the sauce. We strongly suggest pureeing the tomatoes as this will create a nice liquid, especially when using the Instant Pot. Otherwise you could potentially get the “Burn” warning with the Instant Pot if not pureed.
*Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
*Curry Powder: We really enjoy Penzeys Sweet Curry Powder, please feel free to use your favorite curry powder.
*Cayenne Pepper: If you just want a hint of heat, use a pinch. If you want a lot of heat use ¼ teaspoon or more. You can add it at the end if unsure and add a tiny bit at a time until the desire heat is achieved.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 4-5
*Storage: Refrigerate and use within 5 days.
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.
I can’t wait to give this a go. I’m sensitive to too much spice but my hubby and I have already discussed ways to make a little more mild for my tummy! Eee! Yay! It looks so good Ameera and Robin. Thank you for sharing ♡
Hi there Sara 🙂
Woo Hoo!!! We are so excited that you’ll be giving this recipe a try. We hope you enjoy it as much as we do and able to adjust it to fit your needs <3 Thank you so much for taking the time to write sweet friend. *hugs*
-Ameera and Robin 🙂
What is the saturated fat and suger?
Hi there Lisa 🙂
Thank you so much for reaching out to us. We highly recommend cronometer app for providing complete nutritional information.
-Ameera and Robin 🙂
I’m really hoping this can be made in a crock pot as I don’t have an instant pot. Hoping the ingredients don’t get all mushy, but am thinking I can probably set the pot on low for 6 hours. What do you think?
Hi there Ceej 🙂
Thank you so much for reaching out to us! We haven’t tried this recipe in a crockpot, but we think that it would work well. Keep in mind that the cauliflower may breakdown a little more since the cooking process is long, but it would be just as delicious. Hope this helps and hope you enjoy this recipe as much as we do!
-Ameera and Robin 🙂
I just made this wonderful recipe for dinner tonight in a regular pot, it was great, took about 30 minutes.
Hi there Monica 🙂
Woo hoo!!! We are so thrilled that you enjoyed this recipe! Thank you so much for sharing your cooking method with us! We appreciate your awesome feedback and for taking the time to write.
-Ameera and Robin 🙂
Just made this for the first time, with a few substitutions as I didn’t have everything to hand, and it’s delicious! I didn’t even add the coconut milk (saving calories, and it tasted great without it!) Thanks, this will be on regular rotation!
Hi there Suzie 🙂
Yaaayyy!!! We are so excited that you enjoyed this recipe. Thank you so much for sharing how you made this recipe your own. We truly appreciate your fantastic feedback and for taking the time to write. Thank you so much!
-Ameera and Robin 🙂
I thoroughly enjoyed making this last night. Thank you!
Hi there Dave 🙂
WOOT!!! We are so thrilled that you thoroughly enjoyed this recipe. Thank you so much for your awesome feedback and for taking the time to write.
-Ameera and Robin 🙂
Would omitting the pepper ruin the recipe?
Hi there Sara 🙂
Thank you so much for reaching out to us. You can omit the serrano pepper or jalapeno pepper in this recipe, just keep in mind that they do add heat and flavor. The curry will still be delicious, but will have a slightly different flavor.
-Ameera and Robin 🙂
I made this about two weeks ago and I’m already planning on making it again this weekend. So easy and so good! I’ve been vegetarian for 15 years and am now trying out more vegan recipes. This is definitely a winner!
Hi there Elizabeth 🙂
Woo hoo!!! We are so excited that you enjoyed this recipe and plan to make it again! We are so happy that this recipe is a winner in your book, and we truly appreciate your awesome feedback and for taking the time to write.
-Ameera and Robin 🙂
Loved this recipe! Can’t believe its vegan…delicious
Hi there Roxy 🙂
Wooooot!!! We are so thrilled to hear that you loved this recipe! Thank you so much for your awesome feedback and for taking the time to write.
-Ameera and Robin 🙂
Could yogurt be added in lieu of the coconut milk, due to allergies?
Hi there Michelle 🙂
Thank you so much for reaching out to us! We aren’t sure how well yogurt would do. You could give it a try though.
-Ameera and Robin 🙂
Hi! I m Indian..so wouldnt comment about the recipe right now cos this dish minus the coconut milk is quite a staple at our home. What i m curious about is how u got your name ” Ameera”? Is it a common italian name? Cos it sure is a common arabic one! Please do reply. ?
Hi there Faiza 🙂
Thank you so much for reaching out to us. You are correct, the name Ameera is an Arabic name, and it means “princess.”
-Ameera and Robin 🙂
Hey thanks for the reply but u didnt tell me if u have an arabic connection? ?
Hi there Faiza 🙂
Anytime! I’m Sicilian, German, and Irish.
-Ameera and Robin 🙂
My first instapot meal and it is so good! Great flavour and very clear directions. Thanks! Really sunny though…next time I don’t think i will add the broth and water, just a tsp of vegatable stock paste instead.
Hi there Karen 🙂
Awesome! We are so thrilled to hear this recipe worked well for you and you enjoyed this dish! It shouldn’t be too runny, more like a stew consistency as you can see in the photos. If you prefer a super thick curry, adjust liquid ratios to fit your preference. Thank you so much for giving this recipe a try and for your wonderful review!
-Ameera and Robin 🙂
Hi there,
Do you have any suggestions for adding more protein to this dish?
Thanks!
Makeda
Hi there Makeda 🙂
Thank you so much for reaching out to us. You could always add cooked chickpeas after it’s done. We don’t recommend dried beans as it would take way too long to cook. We recommend precooked beans, added in after the cooking process so the beans to completely break down in the instant pot during cooking.
-Ameera and Robin 🙂
I realize this is two years after the question was asked but wanted to suggest for any latecomers like myself that this curry is excellent served with quinoa for protein instead of rice!
I make this recipe often, and have made it for some of my omnivore friends. One of them is now eating plant based 4 days a week and loves your recipes too! Thanks so much for all the hard work you put into these recipes and making them available to all!
Hi there Meredith 🙂
Yaaay! We are so glad that you make this recipe often, and we are so thankful that you are sharing our blog with your friends. It is always so exciting to hear that our recipes are helping others incorporate more healthy plant based meals into the diet. Thank you so much for your awesome feedback and for taking the time to write. We truly appreciate your support and encouragement!
-Ameera and Robin 🙂
Made this yesterday and it was amazing! Finished the leftovers today and they were even better. So good! By far my favorite curry recipe that I had followed.
Hi there Perla 🙂
Woo Hoo!!! We are so excited that you enjoyed this recipe and it is one of your favorite curry recipes. Thank you so much for your awesome feedback and for taking the time to write.
-Ameera and Robin 🙂
Hi I’m going to make this dish but cannot find garam masala. Should I adjust another spice ?Will the taste be dramatically effected?
This looks awesome
Thank you
Hi there Debbie 🙂
Thank you so much for reaching out to us! We are so glad that you’ll be giving this dish a try. Garam Masala has strong, warming spices in it and each blend/brand is completely unique. We haven’t tried a substitute, but we think that adding a little more curry power would work.
-Ameera and Robin 🙂
Hello! I don’t have any petite tomatoes. I just have canned tomato sauce. Do you think that’ll work?
Hi there Sam 🙂
Thank you so much for reaching out to us. We don’t feel that you could replace the petite diced tomatoes with canned tomato sauce for this recipe.
-Ameera and Robin 🙂
Would some other tomato product work, like tomato paste or diced tomatoes?
You need the liquid from the pureed petite diced tomatoes, so we don’t feel that tomato paste would work well with this dish. However, you may considered canned crushed tomatoes that you puree by doing this, you avoid the *burn* notice on the IP.
What type of potatoes are used? Thanks
Hi there Jade 🙂
Thank you so much for reaching out to us. We used a russet potato in this recipe.
-Ameera and Robin 🙂
Hi there!
I made this for the first time today and it was very good!! I was pleasantly surprised at how authentic it was!
I am wondering what other vegetables I may use for this in place of carrots and what is this generally served with?
Thank you!
Hi there Sara 🙂
Woo Hoo!!! We are so thrilled that you enjoyed this recipe! The carrots add a nice sweet addition, but you could try adding other veggies if you wish. Keep in mind the flavors could change depending on what veggies you use. We love this dish as is or with a little rice as it is very filling with the potatoes.
-Ameera and Robin 🙂
Super excited to try this (absolutely LOVE cauliflower and potatoes!!!!) I was wondering if you have ever tried freezing it? Thanks!!!
Hi there Carrie 🙂
Thank you so much for your kind words, and we are so glad that you are interested in making this dish. We have not frozen this dish, but we think that it would work well. Keep in mind that potatoes tend to lose their structure after freezing, but the flavor will still be awesome.
-Ameera and Robin 🙂
Well, we’re under a shelter in place order in the Bay Area, so I’m working from home. Not having my usual 45-60 minute commute home allowed me to prepare your cauliflower potato curry for dinner. It’s a wonderful meal! The only change I made was to add 1/2 tsp dried ground ginger to the dried spices because I didn’t have fresh ginger. Too late in the process I remembered that I had grated ginger in the freezer. As it turned out, the dried ginger worked just fine, but I’ll use grated next time. I used Yukon gold potatoes and they… Read more »
Hi there Bethann 🙂
Wooooot! We are so thrilled that you enjoyed this recipe. Thank you so much for sharing your adjustments with us. We appreciate you sharing your awesome feedback and for taking the time to write.
-Ameera and Robin 🙂
Made this tonight with chicken and it was really tasty. I will definitely make again. Thank you for sharing.
Hi there Maureen 🙂
Yaaaay!!! We are so thrilled to hear that you enjoyed this recipe and will be making it again. We appreciate you sharing your awesome feedback and for taking the time to write.
-Ameera and Robin 🙂
We have made this dish 3 times this month!!! Has quickly become a favorite!!!
Hi there Amy 🙂
Yaaaay!!! We are so thrilled to hear that you enjoy this recipe and have been making it regularly. We appreciate you sharing your awesome feedback and for taking the time to write.
-Ameera and Robin 🙂
Hey There! This recipe looks wonderful! For the stove top instructions, what temperature do you cook it on in step 4?
Hi there Danny 🙂
Thank you so much for reaching out to us. Cook on a low boil (simmer).
-Ameera and Robin 🙂
This was so delicious! I’m so loving all your unique recipes. Grateful I found your site. ? One question of curiosity, you say your WFPB certified, yet you include salt in your ingredients to use during coooking rather than after as a topper. I agree that salt can be appropriate to use and a good quality salt is nutritious on a mineral level. But does this change your certification?
Hi there Rebekah 🙂 Yaaayyy!! We are so thrilled that you enjoyed this recipe, and we appreciate your kind words about our blog and recipes. Yes, we are 100% WFPB certified including salt in the recipe. We think the biggest confusion about the Whole Food Plant Based Diet is the different branches within the Diet. These branches are based on the doctors and/or documentaries that follow the Whole Food Plant Based Diet. There are a few “guidelines” that are universal and agreed upon by all doctors/documentaries within the Whole Food Plant Based Diet realm, and we personally call this in… Read more »
I found this recipe bc I was trying to use up cauliflower and carrots. It’s now a favorite in my household. It even freezes well. Thank you for an easy, delicious, and nutritious recipe!
Hi there Jess 🙂
Yaaaay!!! We are so thrilled to hear that you and your family enjoyed this recipe. We appreciate you sharing your awesome feedback and for taking the time to write.
-Ameera and Robin 🙂
I just made this; I love it! I added fresh green beans from my garden with the potatoes and cauliflower. I also like a bit more sauce, especially when I put it over rice, so I added 1 1/2 cups broth but no water. It’s so easy to do in the instapot. I will definitely make this again.
Hi there Amy 🙂
Woo hoo!!! We are so excited that you enjoyed this recipe and will make it again. Thank you so much for sharing your adjustments with us. We appreciate you sharing your awesome feedback and for taking the time to write.
-Ameera and Robin 🙂
Made this for the family, added ground beef for the kiddies on the side. It was such a win, the kids want it in the rotation. Also added mushrooms and red peppers. Very delicious and easy. Thanks!
Hi there Julia 🙂
Yaaaay! We are so thrilled that you and your family enjoyed this recipe and that you’ll be adding it to the rotation! Thank you so much for your awesome feedback and for taking the time to write.
-Ameera and Robin 🙂
This was sooooo delicious! I made a mistake and used 2 cups of broth instead of 1 cup. But it still worked out. We ate some without the lite coconut milk (to save calories) and some with. It was delicious both ways. Thanks for always sharing such wonderful recipes!
Hi there Sandy 🙂
WOOT! We are so glad that you enjoyed this recipe. Thank you so much for sharing your adjustments with us. We appreciate your wonderful feedback and for taking the time to write.
-Ameera and Robin 🙂
Made this today absolutely ? ?
Hi there Andrea 🙂
Yaaaay! We are so glad that you enjoyed this recipe. Thank you so much for your awesome feedback and for taking the time to write.
-Ameera and Robin 🙂
Hi! Do you think this recipe would work well being fully cooked and frozen to then just thaw and reheat? Or would you imagine the texture not being the same? Thank you in advance!
Hi there Chelsea 🙂
Thank you so much for reaching out to us. As for many soups and stews, without the ability to flash freeze (like professional products), many tend to have a little more “watery” consistency from being frozen then thawed as well as sometimes potatoes can loose a little of their structure – this is true of any soup/stew. It can definitely be frozen then reheated, but there might be a little change in texture.
-Ameera and Robin 🙂
Very flavourful and delicious! ! Since we like spicy I didn’t seed the jalapeño and I added extra cayenne. I also left out the oil and the coconut milk. This will be made again and again! Thank you!
Hi there Anyelea 🙂
Awesome!!! We are so thrilled that you enjoyed this recipe. Thank you so much for sharing your adjustments with us. We just want to clarify that this recipe doesn’t contain any oil. We appreciate you sharing your awesome feedback and for taking the time to write.
-Ameera and Robin 🙂
Loved this!
Hi there Cindy 🙂
Yaaaay!!! We are so glad you loved this dish! Thank you so much for your awesome feedback and for taking the time to write.
-Ameera and Robin 🙂
hi! re: the Cauliflower Potato Curry. In the ingredient list is a half a cup of vegetable broth and a half a cup of water. Does the recipe call for both and other words in the end a cup of liquid or you choose water or vegetable broth? Thanks
Hi there Ellen 🙂 Thank you so much for reaching out to us. We apologize for the late response. Yes, you are correct. We used 1/2 C. of Vegetable broth and 1/2 C. of water. We use a very strong vegetable broth, which is why we like to use water as well. However, some may have a lighter broth or prefer the extra boost of vegetable broth. So we give the options of using the broth instead of the water. The end amount should be 1 C of liquid total (using a combination of broth and water or all broth.)… Read more »
This was an excellent recipe! Thanks !
Hi there 🙂
Woo hoo!!! We are so thrilled to hear that you enjoyed this recipe. We appreciate you sharing your awesome feedback with us.
-Ameera and Robin 🙂
I love your recipes!!! Quick question-all I have is frozen cauliflower. I was thinking to do everything in the Instant pot except omit the cauliflower and add at the end. Would that work?
Hi there Melissa 🙂
Thank you so much for reaching out to us. We apologize for the late response. We haven’t tried that, but think it will work. Just microwave the cauliflower to the desired tenderness and add at the end.
-Ameera and Robin 🙂
Just made this and it made a TON (I added an undrained can of chickpeas ’cause there didn’t seem to be enough liquid; one of my potatoes was ginormous and i used an entire small-medium head of cauliflower florets) I follow Dr McDougall’s “The Starch solution” so ate this with a LOT of rice (1 1/2 cups!), so a cup of the curry is just right for my appetite. With that taken into account, it made 12 servings; lucky for me my one roommate loves curry and the other one will eat just anything. I’m trying to lose weight, so… Read more »
Hi there Douglas 🙂
Yaaaayyy! We are so thrilled that you enjoyed this recipe.Maybe we are just big eaters over here as we didn’t think it made 12 servings. Thank you so much for sharing your awesome review with us. We appreciate you taking the time to write.
-Ameera and Robin 🙂
I am late to the party but this came up recently in a Pinterest search and I’m in LOVE. I switched the rice/bread for quinoa and it’s so so good.
Hi there Diana 🙂
WOOO HOOO!! We are so happy that you enjoyed this recipe! Thank you for taking time to leave us an awesome review.
-Ameera and Robin
Wow! This was delicious and very easy. I will be making it again for sure.
Hi there Joanna 🙂
YAYYYYY!!! We are thrilled that you gave this recipe a try and enjoyed it. Thank you so much for taking time to leave us an awesome review.
-Ameera and Robin
I made this for the first time, completely forgot the tomatoes- still completely delicious. No leftovers here- we will definitely make again – SO good!
Hi there Heather,
YAYYY!!! We are thrilled that this recipe worked out for you even minus the tomatoes. Thank you so much for the awesome review.
-Ameera and Robin
What could I add to the recipe to increase the protein content?
Hi there Jocelyne,
Thank you for your question. You could potentially add any can of drained and rinsed beans or baked tofu to increase your protein content.
-Ameera and Robin
Your cauliflower potato curry recipe is in my binder of favorite recipes I’ve made. Tonight, I made a double batch to have over rice for a few days. My husband said this was the best curry I’ve made yet! Thanks for all the wonderful, delicious recipes you provide.
Hi there Sandy,
YAYYYY!!! We are so happy that you enjoyed this recipe and that your husband enjoyed it as well. Thank you so much for taking time to write us an awesome review.
-Ameera and Robin
I use a curry powder I purchased in an Indian store. I live in Southern BC and we have Indian stores everywhere where we can get their genuine spices and all their legumes, lentils and sauces. We’re very fortunate.
I have to say I really enjoy all your recipes because they are always delicious and always turn out perfectly.
Hi there Shirley,
YAYYYY!!! We are so happy that you enjoy this recipe. Thank you so much for taking time to leave us a great review.
-Ameera and Robin
Hi! Can I use frozen cauliflower florettes in this?
Hi there Katie,
Thank you for your question. Yes, you can use frozen cauliflower florets in this recipe.
-Ameera and Robin