Baked Curried Cauliflower

Baked Curried Cauliflower

Baked Curried Cauliflower

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  • 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


  1. Preheat oven to 180C
  2. Steam cauliflower florets until ‘just’ done
  3. Make curry sauce by sauteing chopped onions and garlic on low to medium heat in a little vegetable stock
  4. When soft, add all your spices to ‘sweat’ being careful not to burn them. Keep adding stock
  5. Then add chopped tomatoes
  6. Add 1 cup vegetable stock
  7. Simmer until tomatoes are soft, about 15 minutes
  8. Cool sauce
  9. Meanwhile place steamed cauliflower into baking dish and season
  10. Transfer cooled sauce into processor and add the drained soft cashews plus LITE coconut milk or beverage style coconut milk from a carton
  11. Blend
  12. Pour smooth sauce over cauliflower florets and bake in oven until sauce forms a crust, about 40 minutes
  13. Serve with chickpeas and optional plant yogurt.
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