CURRIED BAKED CAULIFLOWER

I have recently bought Ottolenghi's new cookbook SIMPLE and love it! Recipes just need to taste delicious, they don't have to take forever to prepare. I was inspired by his cauliflower dish "curried egg and cauliflower salad" and made it 100% plant based. This is my version of curried cauliflower-

If you serve this with boiled potatoes, start boiling them first, they take about 20 minutes from the time they start boiling. Once the oven is pre-heated, the cauliflower takes about 15 minutes.

Make sure to check the cauliflower pieces, just in case your oven is hotter than mine- the pieces should be a little brown but not burnt!

CHOP THE CAULIFLOWER

other vegetables you need:
potatoes, either boiled in their skin for 20 minutes or mashed potato would be amazing too
1 onion, peeled
preheat your oven to 230 °C, fan forced
remove the green leaves and cut the cauliflower into bite size pieces
cut the onion onto wedges
add veggies to a bowl
mix these ingredients in a seperate bowl :
2 tea (teaspoons) mild curry powder
1/2 tea salt
some freshly ground black pepper
2 TB (tablespoons) olive oil
this is the marinade for the cauliflower

CHOP THE CAULIFLOWER

this recipe makes approximately 4 portions
other vegetables you need:
potatoes, in their skin or peeled, boiled for 20 minutes or mashed potato would be amazing too
the amount of potatoes depend on size and hunger
1 onion, peeled
preheat your oven to 230 °C, fan forced
remove the green leaves and cut the cauliflower into bite size pieces
cut the onion into wedges
add veggies to a bowl

CAULIFLOWER MARINADE

if your cauliflower is big, you can double the marinade
ingredients for the marinade for 1 medium sized cauliflower:
2 tea (teaspoons) mild curry powder
1/2 tea salt
some freshly ground black pepper
2 TB (tablespoons) olive oil
I add this to a clean glass jar with a lid and shake until well mixed
pour marinade onto the veggies and mix well

ARRANGE THE PIECES ON 1-2 OVEN TRAYS LINED WITH BAKING PAPER

make sure that all pieces are coated with the marinade
then arrange them on the baking trays
I try and put the largest side of the cauliflower piece down, to get the most crunch-
I large cauliflower feeds approximately 4 people, I bake the whole lot even for 2 and am delighted to eat it the next day again...
for a large head of cauliflower you will need 2 trays

BAKE THE VEGGIES

as the cauliflower does not take very long in the hot oven, start your potatoes earlier, so that they are ready at the same time as the cauliflower
I boil hard boiling or waxy potatoes with their skin on for 20 minutes, simply scrub them well, add them to cold water and set the timer on 20 minutes once the water boils
they are done when you can poke a knife into them and they slide off
once they are cool enough to handle remove the skin if you prefer or eat them with their skin
bake the cauliflower and onions for 15 minutes
while waiting prepare the sauce

THE SAUCE

I use a dairy free coconut yoghurt and my home made vegenaise
click here for the vegenaise recipe
for the sauce mix the following ingredients:
100g of coconut yoghurt
50g of vegenaise
1 tea curry powder
1/4 tea chilli flakes
1/4 tea ground cumin
1 TB lemon juice
1/4 tea salt

READY

I like the cauliflower to be a little brown at the bottom, the middle one is turned over for you to see
when baking, just check after 10 minutes that the browning does not get too intense. You want brown but not burnt bottoms-

CAULIFLOWER MADE DELICIOUS!

here I used boiled potatoes, and arranged 1/2 cm thick slices of potatoes on the bottom and piled the baked veggies on top
spoon the sauce over it
sprinkle some fresh, chopped parsley over it
and add a few grinds of fresh black pepper