Whole roasted cauliflower
1 head of cauliflower, leaves and stem trimmed
1 tbsp. coconut oil
1tbsp plain flour
1 tbsp. madras masala spice powder
1 tin coconut milk (400ml)
sea salt for seasoning
1 tbsp. sesame seeds
fresh curry leaves
oil for frying
Preheat oven to 180 degrees Celsius fan forced.
In a pot of boiling salted water blanch your cauliflower for 5-6 minutes before setting aside.
Place a saucepan over medium heat before adding the coconut oil and plain flour. Cook the flour for 2-3 minutes in the oil while constantly whisking, at this stage add the spice mix and continue cooking and whisking for a further minute. While whisking vigorously pour in the coconut milk, once incorporated continue to whisk and cook over medium low heat for 10-15 minutes. Adjust seasoning with a little salt if necessary, set aside while you get your cauliflower.
Place the blanched cauliflower head onto a lined baking tray before pouring the curry sauce over the head, being sure to completely cover the cauliflower. Place the cauliflower into the preheated oven and cook for 20-25 minutes or until the sauce begins to caramelise and the cauliflower is completely soft.
Meanwhile heat a small pot of oil to 180 degrees before frying off the curry leaves in small batches for 10-15 seconds at a time. Drain on paper towel and season with a little salt.
Once the cauliflower is cooked place onto a serving platter and top with sesame seeds and fried curry leaves. I love to eat this with naan bread and raiita.
Find everything you need to create your own Roasted Cauliflower at the following Queen Vic Market traders.
Il Fruttivendolo (Shed A): Cauliflower head
Gewurzhaus (Dairy Hall): Madras spice powder
To see more of Lynton’s recipes, click here.