Over the past few years, I’ve hosted regular all-you-can-eat charity curry nights at my place. It is based on the home restaurant concept – people pay a set price, turn up, I cook huge bowls of curry and the money goes to neighbourhood charities, such as our local food bank and homeless shelter. This was one of the most popular dishes I ever made. You can pan-fry the cauliflower, but roasting it brings out a deep, earthy flavour that’s just too good to miss…
1 head of cauliflower
Oil for cooking (I like sunflower or groundnut)
1 tbsp fresh ginger, grated
1 tsp turmeric
2 large onions, finely sliced
4 fat cloves of garlic, roughly chopped
1 red chilli, finely chopped
1 tsp cumin seeds
1 tsp garam masala
300ml natural yoghurt
300ml double cream
Fistful of fresh coriander
A handful of sultanas
Chopped almonds (optional)
Heat the oven to 180C/350F/gas mark four. Get your thumbs into the middle of your cauliflower and prise it apart. It falls into florets, looks better, makes less mess and is faster than chopping.
Put the pieces in a roasting tin, splash with oil, scatter with ginger and turmeric, and roast in the middle of the oven for about 40 minutes, until slightly crispy and browned around the edges.
Put the onions and garlic into a large pan with another splash of oil. Add the chilli, cumin seeds and garam masala, and cook on a low heat, stirring occasionally, for at least 15 minutes.
Remove the onions from the heat and allow to cool for a few minutes. Stir through the yoghurt and cream, season, and let it all luxuriate in the pan until the cauliflower is ready – adding dairy when the mix has cooled avoids splitting and curdling.
When the cauliflower is roasted, fold it through the curry pan – the turmeric should give it all a gentle, creamy yellow colour – and bring it back up to heat. Season, garnish with the coriander, sultanas and almonds, if using, and serve with rice or bread.
‘Cauliflower Pasanda’ recipe by Jack Monroe, published in The Guardian, September 2014. Photography by Graham Turner for The Guardian.
Jack Monroe. Twitter: @MsJackMonroe. http://www.facebook.com/agirlcalledjack
Categories: Guardian Food, VEGETARIAN
Another way to use cauliflower – it got a bit browned not mentioned in recipe like the sl nutty flavour
Recipe by daringgourmet
Whether you’re paleo, on a diet, or simply want to sneak in more veggies, this cauliflower rice is quick and easy to make and you can season it in a gazillion different ways.
Prep Time 5 min
Total Time 15 min
1 head cauliflower
1 small yellow onion
1 clove garlic
1 tablespoon coconut oil
Pulse the onion and garlic in a food processor or chop until very fine.
Melt the coconut oil in a non-stick skillet and cook the onions until soft and translucent.
Chop the cauliflower into pieces. Important: Make sure the cauliflower is DRY. Pat it down with paper towels if necessary.
Place the cauliflower pieces in the food processor and pulse until it resembles rice.
Add the cauliflower rice to the skillet and cook, stirring regularly, for 5-8 minutes until soft and tender, or leave slightly al dente, whichever you prefer. Serve immediately. on a diet, or simply want to sneak in more veggies, this cauliflower rice is quick and easy to make and you can season it in a gazillion different ways.
Looks delicious…might have to try both of these…love a bit of cauliflower! Thanks for the recipe. Have made a cauliflower pie before with black mustard seeds from the Good Housekeeping Vegetarian Cookbook ( one of my favourites ) and that was delicious too.
What a versatile vegetable although quite expensive to buy a decent sized fresh one……
Congratulations on your new book.
Do you have recipes for a slow cooker? I use mine a lot in the autumn/winter but I’m not very imaginative with recipes.
All the best Ruth J.
Hi Jack – great recipe! But why have you stopped calculating the costs? That was a really useful part of your site.
great recipe! but why have you stopped noting the costs? that was a really useful part of your site.
Reblogged this on Foodsnark and commented:
And why not? Simple enough even for paws.
Jack, any kudos for being a Hetro icon? I really admire you & hope you take me with a pinch of salt, as no serious intent. Gorgeous woman.
Lovely recipe Good luck in your “new” life and kiss the little chap for me.
On Wed, Oct 1, 2014 at 10:44 AM, JACK MONROE: wrote:
> Jack Monroe (MsJackMonroe) posted: ” Over the past few years, I’ve > hosted regular all-you-can-eat charity curry nights at my place. It is > based on the home restaurant concept – people pay a set price, turn up, I > cook huge bowls of curry and the money goes to neighbourhood charities, > such a”
Oh my goodness, this looks so good! I’d not thought of using cauliflower as the main ingredient in a curry – definitely going to try this 🙂
It’s delicious. Was perfect for tonight’s curry and movie night. I also have regained a love of cauliflower which I haven’t been able to eat since I fell sick during my pregnancy last year (I ate it whilst in hospital). Thank you.
Sounds and looks delicious. Have tried many of your recipes Jack, they have all worked beautifully. My son loved making the Vegan Banana bread with his Vegan girlfriend 🙂
Thanks so much for the recipe, it was delicious. I’m trying to eat for veggie food as its so much cheaper. I’ve recently lost my job and despite hundreds of applications I’ve had no luck at all. Thanks again
Tried this tonight – it was yummy!
Reblogged this on yeahgrow.
Hi Jack, I’m dairy intolerant do you think this recipe could work with coconut milk instead?
Yes definitely, coconut milk would be delicious in this!