Enormous Cauliflower
Ingredients
1 large head cauliflower (or 2 small) cut into florets
2 tsp ground coriander
2 tsp ground cumin
1 large sweet potato, cut into small cubes
2 tbsp red curry paste*
2 tsp turmeric powder
1 thumb-sized piece of fresh ginger, finely chopped or grated
2 cloves garlic, pressed
1 red onion or 2 shallots, finely chopped
2 tbsp soy sauce or tamari (if you eat fish then use 1 tbsp fish sauce and 1 tbsp soy sauce)
1 can coconut milk
1 can chopped tomatoes
extra virgin olive oil
salt & pepper
2 handfuls hazelnuts or cashews would also be delicious
fresh basil or coriander for garnish
Method
Roasting the cauliflower and sweet potato with spices give them a delicious flavour
Preheat the oven to 180c, place cauliflower florets and sweet potatoes in a baking tray (you likely will need 2 baking trays), drizzle with oil, sprinkle with the ground cumin and coriander and season well. Roast for
Meanwhile, heat olive oil on medium heat in a large soup pot or sauce pan.
Add the red onion (or shallots) and sauté for about 5 minutes, until soft, don’t let colour.
Add garlic and ginger and sauté for a further 2 mins
Add in curry paste and turmeric and continue to sauté another 2 mins
Add in coconut milk and tomatoes and bring to a boil
Reduce heat and simmer for about 15 minutes until sauce has thickened
If serving with rice, get this cooking now
Add in the roasted cauliflower florets, roasted sweet potato
Stir in the soy sauce.
Top with chopped hazelnuts (or cashews) and some fresh basil or coriander
Variations
It works well with beans or chickpeas, just add a drained tin along with the cauliflower and sweet potato.
Tofu would add a great source of protein, again just add chunks with the cauliflower and sweet potato and warm through.
If you eat fish you could add chunks of cod, pollack, turbot or whatever fish is in season. Add them after coconut milk and tomato has simmered for about 10 mins as they won’t take long to cook through.
You could roast broccoli instead of cauliflower or use regular potatoes or carrots. You could also add extra green veg like spinach or kale.
*To make your own curry paste
You can buy a ready-made one, but if you have the time try this homemade one. It will freeze and last for 2 months, you can portion up before freezing to make it super easy to use next time. You won’t even have to defrost – just add to the pan and heat through.
Ingredients for the Curry Paste
4 chillies, split and seeds removed (unless you like hardcore heat)
4 tsp coriander seeds
4 tsp cumin seeds
4 stems lemon grass, trimmed and chopped
1 tbsp fresh root ginger, roughly chopped
4 shallots, peeled and roughly chopped
6 cloves of garlic, peeled and roughly sliced
2 dstsp paprika
2 limes, zest and juice
Heat up a small pan, add the coriander and cumin seeds and dry roast until fragrant, about 5 mins. Crush with a pestle and mortar (if you don’t have one you can use the end of a rolling pin)
Whizz all the ingredients in a food processor until you’ve made a paste
