Baked Curried Cauliflower

    Category
    Yields1 Serving
    Ingredients:
     1 Whole cauliflower
     Vegetable stock to saute the onions
     3 Medium tomatoes
     1 Large red onion, chopped
     3 Cloves garlic
     2 tbsp (mild) curry paste
     2 tsp Grated ginger
     1 tsp Fenugreek
     1 tsp Turmeric
     ½ tsp Chilli powder (or to taste)
     ½ tsp Salt (or to taste)
     1 cup Vegetable stock
     1 Tin coconut milk (LITE)
     1 cup Soaked, drained cashews
     Vegan Yogurt (optional)
     ½ cup Cooked chickpeas per person to serve
    Directions:
    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

    Ingredients

    Ingredients:
     1 Whole cauliflower
     Vegetable stock to saute the onions
     3 Medium tomatoes
     1 Large red onion, chopped
     3 Cloves garlic
     2 tbsp (mild) curry paste
     2 tsp Grated ginger
     1 tsp Fenugreek
     1 tsp Turmeric
     ½ tsp Chilli powder (or to taste)
     ½ tsp Salt (or to taste)
     1 cup Vegetable stock
     1 Tin coconut milk (LITE)
     1 cup Soaked, drained cashews
     Vegan Yogurt (optional)
     ½ cup Cooked chickpeas per person to serve

    Directions

    Directions:
    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

    Baked Curried Cauliflower