Whole Roasted Curried Cauliflower

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As anyone who is following this blog knows, I like cauliflower, however it is cooked or not. This recipe proved to be no exception and in fact I think that this is one really excellent way to present cauliflower at the table as the centre piece of a special meal.

This recipe is not particularly hot. It is in fact a mild curry, but one can soon adjust that if you wanted to. The recipe that inspired me to try this is on Veganricha.com ,but I have changed several things to suit my local scene and personal preferences, For instance I am unable to buy coconut milk, but I can buy coconut powder; so no problem there and I just adjusted the amount of liquid in the sauce to compensate. Also fresh tomatoes are called for. However at this time of year the tomatoes are certainly red, but can I taste them – no. So I used a tin of tomato pulp instead.

The cauliflower is blanched for 5 minutes or so in spiced water, and when I removed the cauliflower I used that water for cooking the rice (see my notes on cooking rice here). I even used some of that water to heat  the peas as well.

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Serves 4. Preparation 15 minutes. Cooking time 40 minutes

Ingredients

1 whole cauliflower, leaves removed and the tough stem removed and cut so the cauliflower sits level

1 teaspoon turmeric

1/2 teaspoon chilli flakes

good pinch of salt

For the sauce

2 tablespoons olive oil

1 large red onion finely chopped

1 or 2 cloves of garlic minced

2 cm/1 inch of ginger grated

1 teaspoon chilli flakes

1 tin 454 gm/1 lb tomato pulp

1 teaspoon curry powder or to your taste

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon turmeric powder

1 teaspoon freshly ground fenugreek seeds

1 tablespoon coconut powder

1/2 teaspoon sugar

1/2 teaspoon salt

a good grind of pepper

Method

In a saucepan gently saute the onion in the oil for 5 minutes.

Add the garlic and ginger and saute for a further 2 minutes.

Add the tomato pulp and bring up to boil.

Add the spices, salt and pepper and finally the coconut powder and simmer for 10 minutes.

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Meanwhile put the salt, turmeric and chilli  into enough boiling water to cover the trimmed cauliflower and blanch for 5 minutes.

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Remove the cauliflower, drain and put it in the baking dish, ready for the sauce.

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Pour the sauce over the cauliflower reserving some to pour at the table.

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Bake at 180 C/350 F/Gas 4/Moderate for about 20 to 25 minutes. Test for completion by inserting a thin knife into the cauliflower.

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I served this with plain boiled basmati rice and peas (albeit cooked in some spicy cauliflower blanch water.

 

 

 

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Filed under All Year, Main Meal, Sauces, Spicy, Vegetables

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