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Curried Cauliflower

Curried Cauliflower

Curried Cauliflower

Recipe by: Clement Pedro
 
2 heads of cauliflower 
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper to season
 
For the curry sauce:
 
Extra virgin olive oil 4T
Red onion 1, roughly chopped
Salt to season
Garlic 4 cloves,  finely chopped
Ginger 6cm, piece finely grated
Coriander seeds 1T, crushed
Cumin seeds 1T, crushed
Turmeric 2t
Chilli flakes 2t
Tomato paste 1T
Water 1 cup
Lemon 1, juiced and zested
Brown sugar 1T
Coriander to garnish
Plain yoghurt to serve
 
Cut the cauliflower into large florets before coating with olive oil and seasoning with salt and freshly ground black pepper to taste. Roast in the oven at 180 for 20 – 30 minutes or until cooked and slightly charred.
 
Prepare the curry: Heat the oil over a medium heat then add the onion with salt to taste and cook until golden but not charred or burnt as this will add a bitter taste to the curry.
 
Add the garlic and ginger and cook for a minute before adding the spices. Cook for a few minutes or until toasted and fragrant. Add the tomato paste and a tablespoon of oil if needed. Add the water, lemon juice and sugar. Stir through and bring to a gentle simmer while allowing to reduce. Once the curry has reduced by half season again then add the charred cauliflower and stir through. And cook for another 3 – 5 minutes to warm through and marry the flavours. Serve with an extra garnish of fresh coriander and some yoghurt to serve.

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