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new season wombok, celeriac and
daikon radish as winter rolls on
new season wombok, celeriac and
daikon radish as winter rolls on
Roasted Cauliflower Curry

Roasted Cauliflower Curry

1 medium cauliflower (cut in bite sized florets)
2 tbsp olive oil
1 lemon, juiced
1 red onion (thinly sliced)
1 cup tomato puree (or 1 cup purée = 3 ripe tomatoes, diced, or one can of diced tomatoes) (also known as passata)
2 clove garlic
½ tsp cumin, ground
½ tsp dried coriander seeds (parsley is a great alternative too. ½ tsp dried coriander seeds (or 1/4 tsp coriander powder)= ¼ cup fresh parsley or 1 tsp dried)
½ tsp red pepper flakes
½ tsp curry powder
Salt and pepper to taste
½ inch ginger, fresh (½ inch = ca. 1.5 cm)

Preheat oven at 350°F (180°C).

Toss the cauliflower florets with salt, black pepper, lemon juice and half of olive oil. Place the florets on a baking tray and of it goes into the oven.

After 10 minutes take out the sheet and turn over the florets so they won’t burn (Important!). Then roast for another 10 minutes.

In the meanwhile, heat oil in a saucepan and add onion. Saute for 2 to 3 minutes until translucent.

Add finely chopped garlic, cumin, coriander seeds and red pepper flakes to the onion along with the curry powder and again saute for 30 seconds until aromatic.

Finally add tomato purée (or tinned or fresh tomatoes), season with salt, cover the lid and simmer for about 5 to 6 minutes.

If using fresh tomatoes then mash with a wooden spatula when tender.

Take out the roasted cauliflower from the oven and add it to the sauce mixture in the pan. You might want to a couple of dashes of water as well.

Cook on low heat for about 10 minutes then finally add some, peeled and grated ginger and fresh coriander. Serve with (soy) yogurt and enjoy hot.

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