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.
Serves 4. Preparation 15 minutes. Cooking time 40 minutes
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
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.
Meanwhile put the salt, turmeric and chilli into enough boiling water to cover the trimmed cauliflower and blanch for 5 minutes.
Remove the cauliflower, drain and put it in the baking dish, ready for the sauce.
Pour the sauce over the cauliflower reserving some to pour at the table.
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.
I served this with plain boiled basmati rice and peas (albeit cooked in some spicy cauliflower blanch water.