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“Whole roasted korma cauliflower”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to gas 7, 220c, fan 200c. Trim the cauliflower stem so it sits flat. Bring a large pan of water to the boil and add the cauliflower stem-side up. Simmer for 5-7 mins until almost tender. Drain upside-down, then sit upright on a foil-lined baking tray.
  2. Melt the coconut oil in a saucepan. Brush the cauliflower with half the oil, then sprinkle with garam Masala and black pepper. Roast for 25 mins until golden and tender.
  3. Meanwhile, add the onion to the pan with the remaining melted coconut oil and cook over a medium heat for 5 mins until softened. Add the korma paste and cook for 1 min, stirring, until fragrant, then add the cashew butter. Gradually stir in the coconut milk and slowly bring to the boil. Reduce the heat to low and simmer for 8-10 mins, stirring frequently, until the sauce thickens. Add the lime juice and 4tbsp of water, then blitz with a stick blender for 30 secs. Reheat, adding a little extra water if needwd.
  4. Serve the cauliflower, sliced or in florets, with the warmed naan breads, korma sauce and yoghurt, if you like. Garnish with coriander, lime wedges, and the toasted cashews (if using).

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