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Whole Roasted Cauliflower with a Yellow Curry Sauce

A succulent, golden roasted cauliflower with a delicious spiced yellow curry sauce. Choose a large, firm cauliflower with plenty of leaves as these will be used in an accompanying dish, the Indian Salad.


  • 1 large cauliflower, (1kg) leaves removed

  • 1 onion, finely diced

  • 3 cloves garlic, minced

  • 2 t ginger, grated

  • 1 teaspoon turmeric powder

  • 1 teaspoon cumin, ground

  • 1 teaspoon coriander, ground

  • ½ teaspoon chili powder

  • ¼ teaspoon cinnamon powder

  • 1 cup low sodium vegetable stock

  • 2 tablespoons white miso

  • 1 medjool date, pitted

  • 1 tablespoon tamari

  • 2 Thai lime leaves*

  • 2 tablespoons lime juice

  • 1 tablespoon almond butter

  • 1 cup soy milk

  • ½ cup water


  • ¼ cup fresh coriander leaves

  • 2 tbsp almond flakes, toasted

  • 1 fresh chili, finely sliced

  • 2 limes, cut into wedges


  1. Trim the leaves from the cauliflower and reserve these to use in the green chutney dressing for the Indian Salad. Cut the stem so that it sits flat. Place it in a large pot, bring to the boil and par-boil for 8 mins, until it’s slightly tender.

  2. While the cauliflower is par-boiling, preheat the oven to 200 degrees C.

  3. In a large frying pan sauté (without oil) the onion, garlic and ginger on a medium heat. Deglaze with a dash of water if the mixture begins to stick.

  4. Add the spices and sauté with the onion mixture until it becomes fragrant.

  5. Add the vegetable stock, miso, medjool date, tamari, Thai lime leaves and lime juice. Cook uncovered for about 15 minutes on low heat.

  6. Remove the Thai lime leaves. Place the sauce into a blender and add the almond butter, soy milk and water. Blend until smooth.

  7. Place the cauliflower in an ovenproof baking dish. Pour half of the sauce over the cauliflower. Bake for 15 minutes. Remove from the oven and pour the rest of the sauce over the cauliflower and place back into the oven to brown for about 5 more minutes, or until golden brown.

  8. Test the cauliflower with a knife to see if it has softened. The cauliflower shouldn’t be mushy, it should still have some bite.

  9. Remove the cauliflower from the baking dish and place on a large wide bowl or serving dish that has sides to retain all of the sauce.

  10. Baste the cauliflower with the remaining hot sauce from the baking dish and garnish with fresh coriander, toasted almond flakes and slices of fresh chili. Carve the cauliflower at the table and serve with Indian salad, basmati biryani and wedges of lime.

Serves 6

*Thai lime leaves is another name for Kaffir lime, which is a derogatory term for black African people. Also called Makrut lime.

Zero waste tips:

  • Cauliflower leaves are delicious and full of nutrition. You can use these in stir-fried greens or reserve to use in the green chutney dressing of the Indian Salad recipe. Just be sure to remove the tough, fibrous stalks. These can be saved and used in a vegetable stock.

  • Reserve all of the onion and garlic skins to use in a vegetable stock. Store them in the freezer until you have enough to use.

  • Buy spices in bulk or by the scoop at Adelaide’s Finest Supermarkets. Reuse the bags you purchase these in or bring in your own jars!

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