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