For the cauliflower:

1 cauliflower, broken into small florets and saving the outer leaves

1 tsp ground turmeric

1 tbsp curry powder

2 tbsp coconut oil, melted

3 poppadoms, plus extra to serve

Salt and black pepper

Mango chutney, to serve

For the courgette:

coconut raita

200g unsweetened vegan

coconut yoghurt

2 tbsp extra-virgin olive oil

¼ courgette, finely grated

Small handful of mint leaves, roughly chopped, saving some whole leaves to garnish

Curry Roasted Cauliflower with Coconut Raita Method

Preheat the oven to 200°C fan.

Place the cauliflower florets in a roasting tin with the spices, some salt and pepper and the coconut oil, then mix everything together so that the cauliflower is evenly coated.

Roast in the oven for 20 minutes, then remove from the oven and mix in the cauliflower leaves, tearing up any that look too big.

Place back in the oven to roast for a further 10 minutes until everything is soft and slightly charred.

Meanwhile, mix together all the raita ingredients in a bowl, season with salt and pepper and set aside.

Remove the cauliflower from the oven, add the lime juice (reserved from making the raita) and crunch the poppadoms on top.

Serve with the raita, mango chutney and poppadoms and garnish with the whole mint leaves.


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