Name: Baked Curried Cauliflower
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

CategoryMain Dishes

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:

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