feed me vegan
Recipe for a Divine Roasted Curry Cauliflower
Vegan chef Gaz Oakley is known for his plant-based dishes. His new cookbook Plants Only Kitchen is packed with quick, easy-to-make vegan recipes featuring readily available ingredients. From a vegan portobello Wellington to this roasted curry cauliflower: Gaz Oakley shows you just how delicious vegan food can be.
door Lauretta Baarends
“I like to use a cast-iron pan for this recipe, but even if you don’t have an ovenproof pan, you can still make it. Have an oven dish ready to spoon the curry into before putting it in the oven.”
How to make roasted curry cauliflower
- Preheat the oven to 190 °C.
- Start by making a delicious aromatic curry paste. Add the onion, garlic, green chilies, tomato paste, turmeric, ground cumin, ground coriander, ground mace, fenugreek powder and sea salt to a blender. Pulse briefly and add enough water to create a fairly smooth paste.
- Heat the olive oil in a large ovenproof frying pan over medium heat. Add the curry paste, fry for 4 to 5 minutes, then add the cauliflower florets.
- Fry the cauliflower for a few minutes, then sprinkle with the flaked almonds and raisins.
- Turn off the heat, carefully cover the pan with aluminum foil and place the pan in the oven for 30 minutes.
- Remove the aluminum foil after 25 minutes so that the cauliflower browns on top and becomes even more delicious.
- After 30 minutes, insert a knife or skewer into one of the florets to check whether the cauliflower is cooked. Return the cauliflower to the oven for a few minutes if the florets are still firm.
- Serve the cauliflower with some chopped cilantro, rice and lime pickle.
Title: Plants Only Kitchen
Author: Gaz Oakley
Price: €25,95
Publisher: Good Cook
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