This recipe is a lovely way to use seasonal cauliflower. Roasting the cauliflower adds a depth of flavour that goes so well with these Indian spices.
The onion 'slaw' adds texture and it is an excellent way to reap the nutrition benefits of both cooked and raw vegetables in one meal.
1 cauliflower, cut into florets and leaves chopped
3 tbs coconut or avocado oil
1 tsp cumin seeds
3 cardamom pods
2 bay leaves
1 onion, sliced
1 tsp turmeric
1 tsp paprika
1/2 tsp cinnamon
1 tsp cumin
1 red chilli
2 garlic cloves
1 tsp salt
400ml coconut milk
250g mushrooms, sliced
Brown rice, cooked per pack instructions
Salt & pepper
1/2 red onion, sliced finely
Handful fresh coriander
Squeeze of lemon
1 tbs sliced almonds
Method for Roasted Cauliflower Pasanda
Pre-heat the oven to 200 degrees C.
Coat the cauliflower florets in 1 tbs of the oil and roast in the oven for 20 minutes until tender and a little charred.
In a large pan heat the remaining oil over a medium heat. Add the cumin seeds, bay leaves and cardamom and cook until the seeds begin to pop.
Now cook the onions in the fragrant oil for 4-5 minutes until soft and translucent. Add the turmeric, paprika, cinnamon, cumin, garlic, chilli and salt and pour over the coconut milk. Let the mixture simmer on a low heat for 10 minutes.
10 minutes before the cauliflower is roasted add the mushrooms, kale and the chopped cauliflower leaves to the coconut sauce and cook over a low to medium heat until the cauliflower is ready. Finally add the roasted florets to the curry.
Serve immediately with seasoned brown rice topped with the onion, coriander and lemon juice and sprinkle over the sliced almonds.