Thai Food Made Easy | ROAST CAULIFLOWER IN CURRY SAUCE
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ROAST CAULIFLOWER IN CURRY SAUCE

 

 

 

ROAST CAULIFLOWER IN CURRY SAUCE (VEGAN)

Roast Cauliflower in Curry Sauce (Vegan)

Roast Cauliflower in Curry Sauce (Vegan)

Serve: 2

Ingredients for the roast: 

600 gram                                 Cauliflower-clean

3 tablespoon                            Olive oil

1 teaspoon                               Lemon juice

1/4 teaspoon                            Paprika

1/4 teaspoon                            Garlic granules

1/4 teaspoon                            Honey

Ingredients for the curry sauce:  

50 gram                                  Onion-peeled and finely chopped 

20 gram                                  Roasted cashew nuts-roughly chopped

160 milliliter                            Thai coconut milk    

1 tablespoon                            Olive oil

1/4 teaspoon                           Ground cumin

1/4 teaspoon                           Ground turmeric

1/4 teaspoon                           Coriander seeds

1/4 teaspoon                           Ginger puree

1/4 teaspoon                           Sugar

1/4 teaspoon                           Vegan fish sauce or light soy sauce

1/4 teaspoon                           Lemon juice

1/4 teaspoon                           Bouillon powder ( Vegan)  

1 pinch                                    Salt and black pepper

 

 

 

 

Method

-Pre-heat the oven at 180-degree celsius.

-Mix the olive oil, paprika, garlic granule, honey in a small mixing bowl.

-Halve the cauliflower and rub the above mixture onto cauliflower.

-Bake until the cauliflower cooked (approx 50-70 minutes)

-While waiting for cauliflower to be cooked, gently fry the onion and olive oil in a saucepan until the onion turns translucent.

-Add the turmeric, cumin, coriander seeds, ginger puree. Gently fry until infused.

-In goes the coconut milk, bring it to boil. Stir and simmer for further 10 minutes.

-Season with the vegan fish sauce, sugar, bouillon powder, lemon juice.Simmer for further 5 minutes. Add a little water if needed. 

-Drizzle 1 teaspoon of lemon juice on top of freshly roasted cauliflower,

-Sprinkle a pinch of salt and pepper in the curry sauce. Fold and pour the sauce on top of roasted cauliflower. Garnish with chopped roasted cashew nuts and serve immediately.

 

Tip:

– I used the vegan fish sauce but you can replace it with light soya sauce too. Additionally, Feel free to replace cashew nuts with pistachio or almond. 

-Make sure you keep an eye on the cauliflower as its leaf is easily burnt.

-Thinking about mixed British vegetables with exotic flavor? Click here for Grilled Vegetable Curry ( Vegan).

-Not have much time to roast the cauliflower. You can part-boil it first and adjust to roasting time accordingly. Click here to see how to prepare cauliflower 

Roast Cauliflower in Curry Sauce (Vegan)

 

 

 

 

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