Ingredients for Whole roasted cauliflowers with peanut butter curry sauce
- 2 medium sized cauliflowers
- Smooth peanut butter, preferably as natural and high quality as possible. HAS to be smooth or it won’t work
- 6 cloves garlic
- 4 cm piece of fresh ginger
- Soy sauce
- 1 lemon
- 2 tins (400 g) full fat coconut milk
- 1 tin (400 g) chickpeas
- Garam masala
- Ground cumin
- Ground black pepper
- Chilli flakes
- Large bunch of spring onions
- Large bunch fresh coriander (optional)
Cooking Instructions for making Whole roasted cauliflowers with peanut butter curry sauce
Preheat the oven to 200°c (fan)
Cut all the leaves off the cauliflowers and cut off the stalk. Also cut off any brown bits if there are any. Then wash them and place them in a large, deep sided roasting tray.
In a bowl put 6 heaped tablespoons of peanut butter. Peel the ginger and grate it into the bowl. Peel the garlic cloves, finely chop them or put them through a garlic press and add them to the bowl….
Add 4 tablespoons of soy sauce to the bowl. Cut the lemon in half and juice one half of it, add the juice to the bowl and save the other half of the lemon for later. Open one of the tins of coconut milk, stir it well and add 6 tablespoons to the bowl. Add 1 heaped tablespoon of ground cumin and a large pinch of ground black pepper to the bowl. (don’t add any salt!) Add 80ml water to the bowl. Mix well until it resembles a thick peanut butter sauce.
Evenly share the sauce between the two cauliflowers. And then spread it over them. You can use your hands for this if you want to, if not you can use the back of a spoon. Make sure they’re completely covered.
Cut a piece of foil large enough to cover the tray. Grease one side of it with oil or butter. Place the foil, greased side down, over the cauliflowers and press it tightly around them. Put into the oven for 20 minutes
Remove the cauliflowers from the oven and then remove the foil. We don’t need the foil anymore. The sauce over the cauliflowers will have started to form a crust but will still be soft.
To the tray around the cauliflowers, not over them, add the rest of the tin of opened coconut milk as well as the entire second tin. Add the juice of the other half of the lemon. Roughly chop the spring onions and add those. Drain the tin of chickpeas and add them. Add 1 heaped tablespoon of garam masala, a large pinch of ground black pepper and chilli flakes to taste, I add two tablespoons but I love spicy food. Add 100ml water. Stir well. Put the tray back in the oven for 40 minutes.
After 40 minutes remove from the oven. The cauliflowers should have a hard brown crust now from the sauce. Put a knife through the centre of the cauliflowers, if the knife slides through easily they’re done. If not then give them a few more minutes, but keep a close eye on them so they don’t burn/dry out.
Cut up the cauliflowers however you want to. I usually just cut them into large chunks and then spoon the sauce over them but you can cut them up small and stir them into the sauce or you can cut them into steaks, up to you.
If using coriander, finely chop it and sprinkle it over the dish once it’s plated.
We serve it with basmati rice. But you can serve it with anything you like. 😊
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