Cauliflower Korma
What a dish! Luxurious and creamy! A kick of anise from the roasted fennel. The sweet nuttiness of the toasted coconut. The slow heat of coriander and chilies. The char on the grilled, spiced, cauliflower. Incredible.
Enjoy this completely vegan dish with its bold flavours and delicate balance of textures! I assure you, you will be making this everyday.
Cauliflower Korma
Course: Lunch, Dinner
Cuisine: Indian
Difficulty: EZ
Servings
2 servings
Prep time
15 minutes
Cooking time
45 minutes
Oven
220/430 ºC/ºF
Ingredients
Whole Spice Roast
Cauliflower Spice Mix
Garnish
Directions
- Steam both cauliflowers keeping them whole if possible. Stop once it becomes fork tender.
- Dry roast everything under “Whole Spice Roast” without the coconut on medium heat.
- Add the grated coconut to the dry roast after 5 minutes. Toast everything for another 5 minutes. Grind it up.
- Soak the 20 cashew nuts in boiling water.
- Remove the steaming cauliflower from the heat and let it cool down completely.
- Cut the cauliflower into florets, coat with the “Cauliflower Spice Mix”. Space it out evenly and pop it in the oven for around 15-20 minutes until it gets charred a little bit.
- Sauté roughly chopped onions, ginger, and garlic. Season. Let it caramelize for 15 minutes.
- Purée the sautéed stuff with the soaking cashew nuts.
- Get the purée back in the pan and add oat milk and the ground up masalas. Stir properly without any chunks.
- Season with salt and add lemon juice.
- Roast the cashews for the garnish with a teaspoon of butter and get it nice and browned.
- Serve by adding the roasted cauliflower onto a bed of the korma gravy. Top with chopped coriander and roasted cashew nuts. Serve!