My husband is not a big cauliflower but this recipe he really likes. I roast the cauliflower first till the edges are really caramelized and crispy. This stops the cauliflower going to that mushy state that everyone dislikes. The little coconut cream gives the sauce a rich, silky texture. Serve with a dollop of sour cream or yogurt, if desired.
I used a can of Thai coconut milk for the recipe but you only use the cream part not the water liquid part. Refrigerate the coconut milk for a couple of hours so the cream separates and makes it easier to just use the cream part.
Vegan Roasted Cauliflower Curry
Prep time
Cook time
Total time
Author: Ripe-Life
Recipe type: Entree
Cuisine: Indian
Serves: 4
Ingredients
- For roasted cauliflower
- 1 large (or 2 small) head(s) cauliflower, cored, broken into medium sized florets,
- 1 tbsp olive oil
- 1 cloves garlic minced
- Pinch salt to taste
- Pinch black pepper to taste
- For curry sauce
- 1 tbsp olive oil
- 1 large red onion diced
- 1 clove garlic minced
- 1 tablespoon chopped ginger
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ¾ teaspoon red chili powder
- 2 tbsp madras curry paste
- Fresh chopped cilantro, for garnish
- 2 cup vegetable broth
- 1 large carrot sliced thinly
- 6 small new red potatoes skins diced
- 2 cups canned tomatoes
- 3 tbsp coconut cream
Instructions
- Pre heat oven to 425F
- Place cauliflower florets in a bowl. Drizzle with 1 tbsp olive oil. Mix in salt, pepper and garlic.
- Lay the cauliflower florets on a rimmed baking sheet.
- Roast cauliflower for 20 minutes at 425F.
- Remove from oven and set aside.
- While cauliflower is roasting we can prepare the curry sauce.
- In a blender puree the tomatoes. Set the tomatoes aside.
- In a large non stick skillet or pot heat 1 tbsp olive oil. Add the red onion and garlic sauté until golden and fragrant.
- Add ginger, coriander, cumin, turmeric and the red chili powder. Mix into the onions and garlic.
- Add the carrots and diced potatoes toss in spice mixture.
- Add 2 cups vegetable broth. Bring to a boil then simmer until carrots are el dente and diced potatoes are cooked about 15 minutes.
- Add the pureed tomatoes to skillet. Add the madras curry paste. Mix in with the vegetables.
- Add the roasted cauliflower warm thoroughly about 5 minutes.
- Garnish with fresh chopped cilantro.
