Cloud 9 Specialty Gluten-Free Bakery | Curry Cauliflower Sorghum
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Curry Cauliflower Sorghum

Curry Cauliflower Sorghum

Serves: Approx. 4 Prep time: Approx. 5 minutes Cooking time: Approx.35 minutes


  1. 1 tablespoons olive oil
  2. ⅓ cup finely chopped onions
  3. 4 garlic cloves minced or garlic press (if small cloves add more)
  4. Pinch of salt and pepper
  5. 1 teaspoon mild curry powder
  6. 2 cups chopped cauliflower florets
  7. 3/4 cup low sodium chicken broth (substitute with vegetable broth for a vegetarian
  8. 1 cup coconut milk
  9. 2 cups pre-cooked Organic Pearled Sorghum
  10. 2 tablespoons fresh chopped basil


  • In a 2-quart size pot, heat olive oil over medium heat. Sauté the onions for approximately 2-3 minutes until translucent.Add garlic and sauté for 30 seconds to a minute.
  • Add curry powder, salt, pepper, cauliflower and sauté for 2 minutes.
  • Add the chicken broth. Bring to a boil then reduce to med heat for 15min
  • Add Organic Pearled Sorghum and coconut milk.
  • Mix well, bring to boil, reduce heat to medium. Stir occasionally and keep cooking un-covered for 15 minutes, or until the liquid has almost completely dried. Stir and serve and garnish with fresh basil.