Cauliflower Curry — a plant-based Indian recipe by BOSH!
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Cauliflower Curry

This cauliflower curry is one we come back to again and again, and honestly it never gets old. The roasted cauliflower gives it this incredible depth that you just don't get when you chuck it straight into a pan, and the spice paste with miso and maple syrup is a little bit of genius if we do say so ourselves. You get smoky, sweet, spicy and rich all in one bowl. It's the kind of dinner that makes you genuinely excited to sit down and eat, even on a Tuesday night when you can't be bothered. Make it tonight, you won't regret it.

Cook: 40 min
Serves 2

Before You Start

  • Preheat oven to 200°C
  • Large baking tray lined with parchment
  • Mixing bowl
  • Sesame seeds (toasted, if preferred)

Ingredients

  • 1 tbsp olive oil
  • 1 medium cauliflower
  • salt to taste
  • 1 ½ tbsp maple syrup
  • ½ tsp cayenne pepper
  • ½ tsp smoked paprika
  • 2 tsp vegetable oil
  • 40g red miso paste
  • 1 tsp white sesame seeds
  • 250g cooked basmati rice - or 250g bag microwavable basmati rice
  • 1 spring onion
  • 1 baby gem lettuce
  • ½ lime
  • 2 water

Method

1

First, prep the cauliflower

  • Break the cauliflower into florets, put the florets in a mixing bowl, drizzle with the olive oil, sprinkle with a little salt and toss to coat
  • Tip the cauliflower florets onto the baking tray, put the tray in the oven and roast the florets for 10 minutes
2

Now, make the spice paste

  • In the same mixing bowl, add the red miso paste, maple syrup, cayenne pepper and smoked paprika and stir to combine
  • Stir in water and oil to loosen the paste
3

Coat the cauliflower florets

  • Take the roasted cauliflower florets out of the oven and pour over the spice paste
  • Toss well, making sure the florets are well coated
  • Return the tray to the oven and roast for a further 15 minutes
4

Prep and plate up the dish

  • Heat the rice, if necessary, or cook it following the packet instructions
  • Trim and thinly slice the spring onion
  • Trim and thinly slice the lettuce
  • Cut the half lime into wedges
  • Take the cauliflower out of the oven
  • Plate up the rice, cauliflower and lettuce
  • Sprinkle with the sesame seeds and spring onion and serve with the lime wedges

Tips & Variations

  • Roast it properly: Don't crowd the baking tray. Give the cauliflower florets space so they roast and colour rather than steam. That browning is where all the flavour lives.
  • Spice to your taste: We love the heat from the cayenne but if you're cooking for people who prefer things milder, just dial it back a little. You can always add more at the table.
  • Serve it right: We find this works really well with fluffy basmati rice and a big dollop of coconut yoghurt on top. A handful of fresh coriander and some toasted flaked almonds if you've got them make it feel really special.

Why This Works

The trick here is roasting the cauliflower first. It caramelises the edges and gives you this nutty, slightly crispy texture that soaks up all that gorgeous spiced sauce without going mushy. The miso paste in the spice mix is the other secret weapon, it adds a deep savoury backbone that makes the whole thing taste like it's been cooking for hours even though you're done in 40 minutes.