Whole Roasted Cauliflower Curry

The best veggie curry I've pulled together, which gets as close to the meat-eaters post-curry satisfaction as is possible. I loved roasting the cauliflower whole - it gives the far dish better structure & texture, and gives you the opportunity to double up on spices and therefore taste.

Serving Suggestion: Alongside homemade naan, a chopped tomato & onion salad and a dollop of yoghurt.

Difficulty Level: 3

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Ingredients:

Serves 3 / 4

Whole Roasted Cauliflower:

• 1 cauliflower medium size (1 kg / 2 lb)

• 1/2 medium red onion roughly chopped

• 1 - 2 tbsp groundnut oil (or coconut oil)

• 1 tsp coriander seeds, lightly toasted

• 2 tsp cumin seeds, lightly toasted

• 2 tsp garam masala powder

• 1 tsp curry powder

• 2 tsp fresh ginger, roughly chopped

• 2 garlic cloves, roughly chopped

• 1/2 red chilli, deseeded and roughly chopped

Curry Sauce:

• 1 tbsp groundnut oil (or coconut oil)

• 2 tsp ground cumin

• 2 tsp ground coriander

• 1 medium red onion finely chopped

• 1 tsp fresh ginger, grated

• 2 cloves garlic, grated

• 4 ripe medium tomatoes, roughly chopped

• 4 tbsp tomato puree

• 1 cup water, divided

• 1 tsp salt or to taste

• 1/4 tsp red chilli powder or to taste

• 1 tsp medium curry powder

• 1 tsp garam masala

• 2 tsp brown muscovado sugar

• 1 tbsp unsalted butter

• 1 tbsp fresh coriander, finely chopped

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Method:

Whole Roasted Cauliflower:

1. Trim the base of the main stem of the cauliflower, so that it could stand upright. Keep some outer leaves intact if they are nice and fresh.

2. Place in a medium size pot (make sure that the head fits and that the pot can be closed with a lid beforehand). Add water to a height of 4 cm.

3. Place over high heat, bring to a boil and cover. Steam for 10 minutes until the florets are tender and the cauliflower is no longer pearly white in colour.

4. Meanwhile, place all paste ingredients except the oil into a food processor (I use a nutribullet) and add the oil gradually until a chunky puree/paste forms (see pictures below). You may need less / more oil depending on the consistency - you don't want it runny as you will be slathering it all over your cauliflower shortly.

5. When your cauliflower is ready, remove from the pot and let the cauliflower cool down a bit (for about 10 minutes).

6. Move cauliflower to baking sheet lined with greaseproof paper. Slather over the paste so all the florets are covered (check underneath too). Drizzle with a little more oil and season generously with salt and pepper.

7. Roast in the oven for 30 - 40 minutes, until golden brown all over (and some bits are slightly charred). Now it's time to crack on with the sauce.

Curry Sauce:

1. Whilst the cauliflower is in the oven get going with the sauce: heat oil in a pan on medium heat. Once the oil is hot, add the cumin and coriander seeds and let them sizzle. Then add the onion and cook for 2-3 minutes till soft and translucent.

2. Add ginger and garlic and cook for another minute until they have softened but not browned. Do Not Burn The Garlic. Add the chopped tomatoes along with tomato puree, salt and 1/4 cup of water. Let the tomatoes cook for 3 minutes.

3. Add red chilli powder, garam masala, curry powder, sugar and let the sauce cook for 2 more minutes.

4. Once the sauce is nicely cooked and bubbling, add the remaining 3/4 cup water to the pan. Mix everything well and then blend the mixture to a smooth paste.

5. Transfer the pureed mixture back to the pan and add butter and chopped coriander. Let it all simmer for 2 minutes, or until the cauliflower is ready.

To serve: Place the roasted cauliflower in the center of the serving plate and pour the sauce all over / around the cauliflower. I dressed it with toasted cashews, peanuts, desiccated coconut and sultanas and served it up with a dollop of yoghurt and/or mango chutney.

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