Whole Roasted Korma Cauliflower
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 cauliflower, trimmed (about 725g)
- 1 1⁄2 tablespoons coconut oil
- 1 tablespoon garam masala
- 1 small onion, finely chopped
- 3 tablespoons korma curry paste
- 80 g smooth cashew butter
- 400 ml light coconut milk
- 1 lime, 1/2 juiced, 1/2 cut into wedges
- 4 mini naan bread, warmed (optional)
- 150 g pot natural yoghurt (optional)
- 20 g fresh coriander, chopped, to serve
- handful cashew nuts, toasted, to serve (optional)
directions
- Preheat the oven to gas 7, 220c, fan 200c. Trim the cauliflower stem so it sits flat. Bring a large pan of water to the boil and add the cauliflower stem-side up. Simmer for 5-7 mins until almost tender. Drain upside-down, then sit upright on a foil-lined baking tray.
- Melt the coconut oil in a saucepan. Brush the cauliflower with half the oil, then sprinkle with garam Masala and black pepper. Roast for 25 mins until golden and tender.
- Meanwhile, add the onion to the pan with the remaining melted coconut oil and cook over a medium heat for 5 mins until softened. Add the korma paste and cook for 1 min, stirring, until fragrant, then add the cashew butter. Gradually stir in the coconut milk and slowly bring to the boil. Reduce the heat to low and simmer for 8-10 mins, stirring frequently, until the sauce thickens. Add the lime juice and 4tbsp of water, then blitz with a stick blender for 30 secs. Reheat, adding a little extra water if needwd.
- Serve the cauliflower, sliced or in florets, with the warmed naan breads, korma sauce and yoghurt, if you like. Garnish with coriander, lime wedges, and the toasted cashews (if using).
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RECIPE SUBMITTED BY
hectorthebat
United Kingdom