Coconut, Tomato and Tamarind Whole Roasted Cauliflower

Food writer and author Mallika Basu shares the perfect recipe for entertaining during Diwali. A delicious and vibrant Coconut, Tomato and Tamarind Whole Roasted Cauliflower, this recipe is a great vegan option. Packing a punch with both its appearance and heady flavours it offers a warm heat from the chilli and black pepper.

Coconut, Tomato and Tamarind Whole Roasted Cauliflower

1 medium cauliflower

Half tsp chilli powder

Half tsp paprika

1 tsp turmeric

Quarter tsp salt

3 tbsp vegetable/sunflower oil

6-8 fresh curry leaves

1 medium onion, sliced finely

1 inch ginger, grated

2 garlic cloves, grated

1 tsp ground coriander

2 tbsp tomato puree

1 tin coconut milk

2 tsp tamarind paste

Half tsp ground black pepper

Salt to taste

  1. Remove the outer leaves and place the cauliflower in a baking tray that fits it snugly. Make a paste of the chilli powder, paprika, turmeric and salt with a dash of water. Spoon half of it over the cauliflower, splash half a cup of water over it and then place it to roast in the hot oven for 30-40 mins until a skewer pierces through easily but the florets aren’t falling apart.
  2. Meanwhile make the coconut curry to pour on top. Bring the oil to heat in a saucepot or sauté pan on the boiling plate. When it’s hot, stir through the curry leaves and onion. As it softens, mix in the ginger and garlic and stir until they start taking on colour.
  3. Now stir through the spice paste and the ground coriander for a minute, pouring in the coconut milk and bringing to a bubble. Then move the pot onto the simmering plate. When you start seeing oil rising to the on the surface of the curry, season with black pepper and salt to your taste. 
  4. Place the cauliflower in a bowl large enough to fit it along with the curry. Pour the curry on top to serve whole, slicing the cauliflower at the table in all its glory. Enjoy with steamed brown rice or flatbreads of your choice
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