Roast Cauliflower Curry (4)

This is a recipe for cauliflower i could happily eat most days. Its from “Weligama”, a book of recipes from Sri Lanka, by Emily Dobbs. You can use a Romanesco head instead of the cauliflower if wished.

A variation is to make cauliflower spiced rice. Whizz all the ingredients apart from the herbs and nuts in a blender and cook by tossing in hot oil. Serve as an alternative to rice.

Roast Cauliflower Curry (4)
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Roast Cauliflower Curry (4)
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  1. Preheat the oven to 200 C Fan 180 Gas 6.
  2. Place the cauliflower florets in a large bowl with the sesame oil, salt, turmeric, cayenne and plenty of freshly ground black pepper. Mix well to make sure everything is evenly covered.
  3. Put the cauliflower on to a baking tray lined with baking paper and roast for 30 minutes on the top shelf until the cauliflower is golden and a little charred.
  4. While the cauliflower is roasting crush the peanuts lightly in a pestle and mortar. Mix with the cauliflower for the last 5 minutes of cooking time.
  5. When the cauliflower is golden brown remove from the oven and put into a cool dish. Add the lime juice and zest and scatter over the fresh herbs and raisins if using.
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