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

Cook: 5 min
Serves 2

Ingredients

  • 1 tbsp salt
  • 1 tbsp cumin
  • 1 tbsp garam masala
  • 240g cherry tomatoes
  • 240g red onions chopped
  • 240g courgettes chopped
  • 240g aubergines chopped
  • ½ cup water
  • 1 large cauliflower
  • fresh coriander
  • tbsp salt
  • 1 tbsp garam masala
  • 1 tbsp cumin
  • 120g sun-dried tomatoes
  • 2 inches of ginger
  • 3 garlic cloves
  • 1 red chilli
  • 1 lime - juiced
  • 60g desiccated coconut
  • basmati rice

Method

1

To start

  • Put the roasting vegetables in a large roasting tin
  • Cover the vegetables in spices & pour over the water
  • Put the cauliflower on top of the vegetables
2

Curry crust ingredients

  • Put the sun dried tomatoes, ginger, garlic, red chilli, lime juice, garam massala, cumin, coconut, salt, coriander in to the blender and whizz them up into a paste.
3

Cooking the cauliflower

  • Cover the Cauliflower with the paste (you might want to use your hands to get a really good, tight covering).
  • Cover everything with tin foil & bake at for 1 hour.
4

Time to serve

  • Take out of the oven, slice the cauliflower & serve immediately with the roast vegetables & a side of rice. BOSH!