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Roasted Cauliflower with Coconut Curry Sauce

For Cauliflower


cauliflower  1 head
coconut oil 1 tbsp
salt 1 pinch


fresh coriander & chilli

For Curry Sauce


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


  • 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




  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g

credit to chefthombateman

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