Whole roasted korma cauliflower recipe
Transform cauliflower by roasting it whole with spices for a striking vegetarian (and vegan) dish. Inspired by classic curry flavours, this Indian-style recipe is served with a creamy, coconut korma curry sauce to drizzle over or dip into as you like.
See method- Serves 4
- 15 mins to prepare and 35 mins to cook, plus soaking
- 321 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 1 cauliflower (about 725g), trimmed
- 1½ tbsp coconut oil
- 1 tbsp garam masala
- 1 small onion, finely chopped
- 3 tbsp korma curry paste
- 80g smooth cashew butter
- 400ml tin light coconut milk
- 1 lime, ½ juiced, ½ cut into wedges
- 4 mini naan breads, warmed (optional)
- 150g pot natural yogurt (optional)
- 20g fresh coriander, chopped, to serve
- handful cashew nuts, toasted, to serve (optional)
Each serving contains
- Energy
- 1330kJ 321.0kcal
- Fat
- 23g
- Saturates
- 12g
- Salt
- 0.3g
- Sugars
- 9g
of the Reference intake
Carbohydrate 18.2gProtein 9.7gFibre 4.7g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Trim the cauliflower stem so it sits flat. Bring a large pan of water to the boil and add the cauliflower, stem-side up. Simmer for 5-7 mins until almost tender. Drain upside-down, then sit upright on a foil-lined baking tray.
- Melt the coconut oil in a saucepan. Brush the cauliflower with half the oil, then sprinkle with garam masala and black pepper. Roast for 25 mins until golden and tender.
- Meanwhile, add the onion to the pan with the remaining melted coconut oil and cook over a medium heat for 5 mins until softened. Add the korma paste and cook for 1 min, stirring, until fragrant, then add the cashew butter. Gradually stir in the coconut milk and slowly bring to the boil. Reduce the heat to low and simmer for 8-10 mins, stirring frequently, until the sauce thickens. Add the lime juice and 4 tbsp water, then blitz with a stick blender for 30 secs. Reheat, adding a little extra water if needed.
- Serve the cauliflower, sliced or in florets, with the warmed naan breads, korma sauce and yogurt, if you like. Garnish with coriander, lime wedges and the toasted cashews (if using).
- Tip: Without the optional naan breads or yogurt on the side, the cauliflower and curry sauce are both vegan, dairy-free and gluten-free.
- See more Vegan recipes
