
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
Ingredients
Directions
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