Baked Curried Cauliflower


August 13, 2015


1Preheat oven to 180C

2Steam cauliflower florets until 'just' done

3Make curry sauce by sauteing chopped onions and garlic on low to medium heat in a little vegetable stock

4When soft, add all your spices to 'sweat' being careful not to burn them. Keep adding stock

5Then add chopped tomatoes

6Add 1 cup vegetable stock

7Simmer until tomatoes are soft, about 15 minutes

8Cool sauce

9Meanwhile place steamed cauliflower into baking dish and season

10Transfer cooled sauce into processor and add the drained soft cashews plus LITE coconut milk or beverage style coconut milk from a carton


12Pour smooth sauce over cauliflower florets and bake in oven until sauce forms a crust, about 40 minutes

13Serve with chickpeas and optional plant yogurt.


1 whole cauliflower

Vegetable stock to saute the onions

3 medium tomatoes

1 large red onion, chopped

3 cloves garlic

2 tablespoons (mild) curry paste

2 tsp grated ginger

1 teaspoon fenugreek

1 tsp turmeric

1/2 tsp chili powder (or to taste)

1/2 tsp salt (or to taste)

1 cup vegetable stock

1 tin coconut milk [LITE}

1 cup soaked, drained cashews

Vegan Yogurt (optional)

1/2 cup cooked chickpeas per person to serve


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