The humble cauliflower never tasted so good with the addition of a few gorgeous spices and roasting. Fantastic for lunch, dinner or even breakfast.
- 4 Tablespoons coconut oil
- 1 cauliflower head, cut into florets
- 1 clove garlic, finely chopped
- sea salt
- 1 Tablespoon yellow mustard seeds
- 10 curry leaves
- 3 onions, chopped
- 1/4 teaspoon cayenne pepper
- 750ml chicken or vegetable stock (click here for reciepe)
- 1.5 teaspoons apple cider vinegar
- freshly ground black pepper
- 1 small handful coriander leaves, to serve
- 3 Tablespoons coriander seeds
- 3 Tablespoon cumin seeds
- 5-6 cinnamon sticks, broken into pieces
- 1 Tablespoon cardamon pods
- 1 Tablespoon whole cloves
- 1 teaspoon fennel seeds
- To make garam masala, toast spices and seeds in small saucepan over medium heat, shaking the pan to move them about, for about 3 minutes, or until dark and fragrant. Set aside to cool.
- Grind spices to fine powder in spice grinder or using a mortar and pestle.
- Preheat oven to 200 deg C.
- Toss cauliflower florets and garlic with 2 T melted coconut oil onto large baking tray and sprinkle with 1 tsp garam masala and sea salt. Roast for 25 minutes or until golden and aromatic. Remove from oven and set aside.
- Heat large saucepan over medium-high heat, add coconut oil, mustard seeds and curry leaves. Cook for 1 minute.
- Add onion cook for 3-4 mins or until softened.
- Add 3 tsps garam masala, cayenne pepper, cauliflower, garlic and cook for few minutes until fragrant.
- Add stock and 750ml water and bring to the boil.
- Reduce heat to low and simmer for 10-15 mins or until cauliflower is really soft.
- Remove from heat and blend until smooth. Stir in vinegar. Taste and add salt and pepper, if necessary.
- Serve topped with fresh coriander leaves and enjoy.
Courtsey: Pete Evans
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