Roasted Cauliflower Curry | Sweet, Spicy and Vegan – Pakistani Style

Roasted Cauliflower Curry | Sweet, Spicy and Vegan - Pakistani Style. A delicious fusion of Pakistani spices | hurrythefoodup.com

It must be that time of year. I’m craving curry and I’m craving a health-kick, and I want them now. Roasted cauliflower curry takes care of both.

Remember when I said how much I love Indian cuisine? That’s true. Very true. It’s amazing food, and one of favourites. But it’s only half the truth.

I also love Pakistani cuisine. Not so different from Indian foods in many ways, it does in fact share a huge amount of similarities with it.

This isn’t particularly surprising as the two countries have a much entwined history – they were together until 1947.

The sheer scope and size of the Indian and Pakistani cuisines makes it hard to pin down exactly what characterises them.

As they vary wildly from region to region, there is no such thing as a truly defined example, just a beautiful hot pot of cooking skills and knowledge that often include many varieties of curry mixes, oils and spices.

This particular recipe comes from Rabia in Pakistan, and it’s an absolute stellar example of Pakistani-based cooking.

The ingredients are pretty straight-forward: it’s a curry dish using roasted cauliflower on a tomato base, but the way it’s cooked has a huge impact on fusing all those lovely ingredients into something great.

Roasted Cauliflower Curry | Sweet, Spicy and Vegan - Pakistani Style. A delicious fusion of Pakistani spices | hurrythefoodup.com
Roasted Cauliflower Curry | Sweet, Spicy and Vegan - Pakistani Style. A delicious fusion of Pakistani spices | hurrythefoodup.com
Roasted Cauliflower Curry | Sweet, Spicy and Vegan - Pakistani Style. A delicious fusion of Pakistani spices | hurrythefoodup.com
Roasted Cauliflower Curry | Sweet, Spicy and Vegan - Pakistani Style. A delicious fusion of Pakistani spices | hurrythefoodup.com

Roasted Cauliflower Curry – The Way To Cook

Let me say right away this roasted cauliflower curry needs attention to make it really tasty. But then it’ll be REALLY tasty! The roasting part is crucial here.

Why roast the bloody cauliflower anyway?’ you might ask. ‘Why not just steam it instead?’.

Well, if you steam or blanch cauliflower it’ll often go soft and mushy, but by roasting it, you bring out its sweetness. And caramelized veggies are awesome, and an integral part of this dish.

But here’s the kicker: if you roast veggies for too long they won’t taste sweet and crunchy anymore, they’ll be burned and crunchy instead.

With a little care and attention you have the power to create a truly satisfying dish right at your fingertips – so give it the attention it deserves and follow the instructions in the recipe below 🙂

Roasted Cauliflower Curry | Sweet, Spicy and Vegan - Pakistani Style. A delicious fusion of Pakistani spices | hurrythefoodup.com

Roasted Cauliflower Curry – Good To Know

Rabia would like to point out that cauliflower is ridiculously nutritious, a wonderfully healthy vegetable.

It has been found to help out with decreasing the risk of so many serious ailments including cancer, heart disease, diabetes and obesity.

It’s something that WHFoods recommend eating on a very regular basis to keep your heart and body in tip-top condition.

She also notes that cauliflower can cause gastric problems for an unlucky few – but thankfully there is a way around this.

Adding celery seeds to cauliflower (or to other dishes for that matter) can massively help with bloating of the stomach, as well as keeping exhaustion, headaches and nervousness at bay.

Roasted Cauliflower Curry | Sweet, Spicy and Vegan - Pakistani Style. A delicious fusion of Pakistani spices | hurrythefoodup.com

Pregnant women should stay away from celery seeds however, and as hurrythefoodup.com is not a medical care or advice giver in any way you should always check with a relevant qualified professional (i.e your doctor) when changing any aspects of your diet.

Roasted Cauliflower Curry | Sweet, Spicy and Vegan - Pakistani Style. A delicious fusion of Pakistani spices | hurrythefoodup.com
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4.82 from 16 votes

Roasted Cauliflower Curry

An exciting fusion of Pakistani spices combine with crunchy roasted cauliflower in this classically cooked dish.
Course Side Dish
Cuisine Pakistani cuisine, Vegan
Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 people
Calories 281kcal

Ingredients

  • 1 medium cauliflower (cut in bite sized florets)
  • 2 tbsp olive oil
  • 1 lemon (juiced)
  • 1 red onion (thinly sliced)
  • 1 cup tomato puree (or 1 cup purée = 3 ripe tomatoes, diced, or one can of diced tomatoes) (also known as passata)
  • 2 clove garlic
  • ½ tsp cumin
  • ½ tsp coriander seeds (parsley is a great alternative too. ½ tsp dried coriander seeds (or 1/4 tsp coriander powder)= ¼ cup fresh parsley or 1 tsp dried)
  • ½ tsp red pepper flakes
  • ½ tsp curry powder
  • salt and pepper to taste
  • ½ inch ginger, fresh (½ inch = ca. 1.5 cm)

Optional

  • 5 sprigs cilantro/coriander, fresh (for garnishing)
  • ½ cup soy yogurt

Instructions

  • Preheat oven at 350°F (180°C).
  • Toss the cauliflower florets with salt, black pepper, lemon juice and half of olive oil. Place the florets on a baking tray and of it goes into the oven.
  • Slice the red onion.
  • After 10 minutes take out the sheet and turn over the florets so they won’t burn (Important!). Then roast for another 10 minutes.
  • In the meanwhile, heat oil in a saucepan and add the onion. Saute for 2 to 3 minutes until translucent.
  • Add finely chopped garlic, cumin, coriander seeds and red pepper flakes to the onion along with the curry powder and again saute for 30 seconds until aromatic.
  • Finally add tomato purée (or tinned or fresh tomatoes), season with salt, cover the lid and simmer for about 5 to 6 minutes.
  • If using fresh tomatoes then mash with a wooden spatula when tender.
  • Take out the roasted cauliflower from the oven and add it to the sauce mixture in the pan. You might want to a couple of dashes of water as well.
  • Cook on low heat for about 10 minutes then finally add some, peeled and grated ginger and fresh cilantro. Serve with (soy) yogurt and enjoy hot.

Notes

The type of tomatoes used in this dish makes a big difference to taste too. I much prefer the tomato purée version and would highly recommend it. It’s also worth noting that the flavours come out much more intensely on the second day, so if you have the chance to cook this meal the day you need it, then go for it! If not, you’ll just be in line for some really tasty leftovers 😉
To feel satisfied you’ll probably want a few carbs on the side. White rice or garlic or naan bread goes really well for that purpose!
Thanks Rabia for passing us this recipe! We’re big fans. And we’re definitely going to keep bugging you for more recipe inspiration 🙂
IF YOU LIKED THIS RECIPE: Then you definitely need to check out our Vegan Chickpea Curry. We’re 100% sure you’ll get addicted to that one. This Lemon and Pea Pulao should NOT be missed either.

Nutrition

Nutrition Facts
Roasted Cauliflower Curry
Amount Per Serving
Calories 281 Calories from Fat 134
% Daily Value*
Fat 14.9g23%
Saturated Fat 2.1g13%
Sodium 125mg5%
Potassium 1582mg45%
Carbohydrates 36.5g12%
Fiber 12g50%
Sugar 16.1g18%
Protein 9.1g18%
Vitamin A 900IU18%
Vitamin C 230.2mg279%
Calcium 120mg12%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.

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37 comments

  1. SIGN ME UP! BUT SERIOUSLY – this dish is RIGHT up my alley!!! And in fact, I am pinning it right now because I think hubby would love it too (we are cauliflower obsessed)

  2. You had me at curry! This looks so savory, and I’m totally diggin’ the cauliflower. Another favorite of mine! Pinning! 🙂

  3. I’m not a vegan, or a vegetarian for that matter, but this dish looks delicious. I should really give something like this a go.

  4. 5 stars
    Hi there! I just wanted to say that I tried your recipe and it was super delicious. The curry gave it a special touch that I loved. I’m definitely preparing it again soon. Thank you!!

  5. Great recipe. We make roasted cauliflower with curry powder all the time—but this takes it to a new level. I just linked the recipe to our spice shop. Love it.

  6. 5 stars
    The recipe is fabulous! My daughter who is Vegan, came for tea and gave me the best compliment . “Did you get this from the Bay leaf?” This is a very good local Indian restaurant. I really enjoyed making the dish and will definitely make it again. The Cauliflower was very sweet, I shall try baking it in future for other recipes.

  7. 5 stars
    This is wonderful as a curry. I like the depth and richness the tomatoes give, but the real star here is roasted cauliflower. The cauliflower turned out so tasty I couldn’t stop eating right off the pan!

  8. 5 stars
    I stumbled on the recipe while looking for a unique rstd cauliflower dish. Wow! The dish is really good and perfectly spiced. Looking forward to the left overs. Thanks!

  9. 5 stars
    Wow, that recipe was quite delicious! I loved how the cauliflower was full of flavor and had wonderful and balanced flavors! Delicious! Looking forward to make it again.

  10. 5 stars
    Oh my goodness! Another delicious recipe! You are the best xx

  11. I’m making this for six but only have two heads of cauliflower. Will it be ok?

    • Hi Mary, yes I’m sure that will be fine! Unless they’re unreasonably small heads then it’ll still be great. You could also throw in an extra onion and some more tomato to bulk things up, if necessary 🙂

  12. as a family, we have decided to go vegan,,,,,,with much dispute from my husband, I made the chickpea curry which was AWESOME and even he was persuaded, so fingers crossed with this 🙂

  13. Barbara Magadini

    Do you have a sign-up mailing list? If so please include me. I just discovered your site and your recipes are what I’ve been looking for.
    Thank you.

  14. 5 stars
    Much tastier than the simple ingredients implied. Nearly used tomato purée, then realised the recipe meant puréed tomatoes, ie passata, not the thick tomato paste. Phew. Next time I will add sliced lemons as in the illustrations to boost up the flavour. Ate with quinoa to add protein.

    • Haha yes, passata indeed! We’ve discussed the names a few times as they’re all called something else in different places :D. I’ll also update the recipe to show ‘passata’. Thanks Ani!!

  15. 5 stars
    Wow… Excellent stuff !!! I served it with your Pea Pulao/Lemon…. both wonderful. Thanks for these.

  16. 4 stars
    I personally added a little more curry powder than is in the recipe as I didn’t feel it tasted enough like curry but this may be because I’m British 😛 However, I thought that this was absolutely delicious and definitely worth leaving a day or two before eating to let the flavours develop.

    I’ll ALWAYS roast my cauli for curries from now on!

    • It’s an awesome method, isn’t it?! Haha no worries, I also add more curry powder most of the time – and I’m also British ;). We tend to start with a lower suggestion for the more unsure spice-eaters out there – really glad you made it your own and enjoyed it, Kate!

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