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 – 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 – 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.
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
- 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)
- 1/2 cup brown rice
- 5 sprigs cilantro/coriander, fresh (for garnishing)
- ½ cup soy yogurt
- Preheat oven at 350°F (180°C).
- Get the rice cooking according to packet instructions.
- 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 the rice, (soy) yogurt and enjoy hot.