Korma Roasted Cauliflower with Naan Tacos

Korma Roasted Cauliflower with Naan Tacos

Honestly, this one blew us away the first time we made it. Imagine golden, korma-roasted cauliflower tucked into a soft, pillowy homemade naan taco. It's the kind of mashup that sounds a bit mad but absolutely delivers. The korma sauce is creamy and gently spiced, the cauliflower gets this gorgeous caramelised edge in the oven, and the whole thing comes together in a way that feels really special without being fussy. It's perfect for a Friday night when you want something a bit more exciting than usual. Make these tonight and we promise you'll be talking about them for days.

Cook: 45 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • Large baking tray
  • Large mixing bowl
  • Rolling pin

Ingredients

  • 1 large cauliflower
  • 1 tbsp medium curry powder
  • 1 tbsp ground turmeric
  • 1 tsp cumin seeds
  • olive oil
  • Salt & pepper
  • 2 good quality tomatoes
  • ½ red onion
  • ½ cucumber
  • juice of 0.5 lime
  • handful of chopped coriander
  • Salt & pepper
  • 3 tbsp korma curry paste
  • 100g coconut yoghurt
  • 1 tsp cold water, to loosen the sauce if needed
  • 1 tbsp mango chutney
  • 250g coconut yoghurt
  • 200g plain flour, plus extra for dusting
  • 2 tsp baking powder
  • 1 tsp nigella seeds
  • melted plant-based butter
  • generous pinch of salt
  • 1 tbsp crispy onions
  • 1 tbsp flaked almonds
  • 1 red chilli, finely sliced
  • 2 handfuls of fresh coriander leaves

Method

1

Prepare the naan taco dough

  • Mix the plain flour, coconut yoghurt and baking powder together in a large mixing bowl with a very generous pinch of salt.
  • Bring the dough together using your hands, then knead for 2 minutes or until a sticky ball has formed.
  • Return to the bowl, cover with a tea towel and set aside to rest.
2

Meanwhile, make the korma sauce

  • Mix the korma curry paste with the coconut yoghurt, mango chutney, and a little water if needed to loosen the sauce slightly.
3

Prepare the kachumber

  • Dice the tomatoes.
  • Peel and dice the red onion.
  • Deseed and dice the cucumber.
  • Add everything to the large mixing bowl with a drizzle of olive oil, the lime juice and a good pinch of salt.
    Prepare the cauliflower
  • Chop the cauliflower into small florets and add them to a baking tray with the curry powder, turmeric and cumin seeds.
  • Season generously with salt and pepper and drizzle generously with olive oil.
  • Mix everything together and put the tray in the oven for 30 minutes or until golden and crisp.
4

Make the naan tacos

  • Cut the rested dough into 12 pieces and roll into balls.
  • Generously flour the work surface and rolling pin and roll each dough ball into a round, small taco shape approx. 10-12 cm in diameter.
  • Heat a large, dry frying pan over a medium-high heat.
  • Add a few of the naan tacos to the pan and cook for 2-3 minutes on one side or until bubbling and golden, then flip and cook for another 1-2 minutes.
  • Brush each naan taco with some melted plant-based butter and repeat until all of the naan tacos are done.
  • Keep warm under a clean tea towel.
5

Serve

  • Drizzle the korma sauce all over the roasted cauliflower and top with dollops of kachumber.
  • Garnish with the flaked almonds, crispy onions, coriander leaves and red chilli.
  • Pop the tray in the centre of the table, ready to share, then scoop the filling up with the homemade naan tacos.

Tips & Variations

  • Rest your dough properly: We know it's tempting to skip this bit, but letting the naan dough rest under a tea towel makes it so much easier to roll out and gives you a softer, fluffier result. Even just 15 minutes makes a difference.
  • Get your pan really hot: When you're cooking the naan tacos, a dry cast iron pan or heavy frying pan on high heat is ideal. You want that char on the outside while the inside stays soft. Don't be shy with the heat here.
  • Add some crunch on top: We love finishing these with some quick pickled red onion, a handful of fresh coriander, and a drizzle of mango chutney. It lifts the whole thing and adds a brightness that works so well against the creamy korma flavours.

Why This Works

The trick is roasting the cauliflower in the korma sauce rather than just drizzling it on at the end. It clings to every floret and caramelises beautifully in the oven, giving you those deep, sticky, spiced edges. And making the naan dough from scratch with coconut yoghurt is so much easier than it sounds, trust us on this one. That combination of fluffy homemade naan and saucy roasted cauliflower is just something store-bought tortillas can't touch.