Roasted Cauliflower with Coconut Curry Sauce
- serving for 3-4
- 1 hour
- oven, pan
For Cauliflower
Ingredient
cauliflower 1 head
coconut oil 1 tbsp
salt 1 pinch
Garnish
fresh coriander & chilli
For Curry Sauce
Ingredient
coconut oil 1 tbsp
mustard seeds 1 tsp
curry leaves 8 pc
garlic paste 1 tbsp
ginger paste 1 tbsp
Spice & Herb
turmeric 0.5 tsp
Kashmiri chilli powder 1 tsp
ground cumin 1 tsp
ground coriander 1 tsp
Garam masala 1 tbsp
Sauce & Seasoning
coconut milk 1 tin
lime juice 0.5 pc
salt to taste
Directions
Cut cauliflower into quarters
Char the cauliflower in hot coconut oil then roast at 200c for 20-25 mins until tender
Toast mustard seeds and curry leaves in coconut oil then add the garlic & ginger
Add spices cook out for 2 mins then add the coconut milk
Simmer for 15-20 mins the reduce to thicken
Finish with lime juice and fresh coriander
Serve the cauliflower with a generous amount of sauce, fresh coriander and chilli
Principles
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Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
credit to chefthombateman