Yum

[C]auliflower is having a moment. I know this because my social media feeds are full of people making cauliflower pizza crust and cauliflower ‘chips’. I’m sure we’ll get to those in time but for now let’s concentrate on the magical combination of cauliflower and curry spices. This has been my low carb treat for a while. Don’t shout at whatever screen you’re reading this on if you think cauliflower isn’t a treat. Believe me, I’d eat cheese-loaded potato skins all day if I could, but that doesn’t help anyone. So, for the last 12 months, whenever I’ve had a big carby urge, I’ve chopped up a cauliflower, rubbed the lovely florets with olive oil and curry powder and thrown them in a hot oven. Instant carb fix. Not the same as actualy chips with curry sauce, but OMG, pretty close (see also kale chips.)

So now onto the magic that is Cauliflower Curry. Last week I was sent a box full of meals by the lovely people at Gousto. We’re not talking ready meals here. We’re talking the makings of a complete meal, every ingredient, measured out with an easy-to-follow recipe card for every meal. This answers the problem I have most often when contemplating a new recipe – I don’t have that one special ingredient so I end up not making it. Gousto takes care of that by supplying you with every single ingredient you’ll need, all measured out. And it has to be said, cooking without having to measure anything is supremely relaxing. Also, the ingredients are top notch. My chef husband, who has particular ideas about where we buy from, gave the ingredients the thumbs up.

The Cauliflower Curry recipe was spot on, but even so I freestlyed it a bit – extra onion and garlic, a dash of turmeric – but what’s interesting is that, for the sake of doing it properly, I toasted and added the cashews and I also added the raisins, which I am philosophically opposed to in savoury dishes. Basically, it made me try new things. It was perfect. In fact, more that perfect. Lucky the portions are generous. There was nothing left over.

If you’d like to order a Gousto box of fabulous, measured-out ingredients, you can get £25 off your first box by entering the code RELISH at the checkout. Check out Gousto here.

ROASTED CAULIFLOWER & LENTIL CURRY
Serves 2
Print
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1 cauliflower
  2. 2 carrots
  3. 1 onion
  4. 2 cloves of garlic
  5. handful of fresh coriander
  6. 2 tablespoons of mild curry powder
  7. 2 teaspoons ground coriander
  8. 30g sultanas
  9. 30g cashew nuts
  10. 150g puy lentils
  11. 1 vegetable stock cube
  12. 150g Greek yoghurt
Instructions
  1. Prehear the oven to 220C and boil a kettle. Rinse the lentils in cold water. Add them to a pot of water and boil until tender with a slight bite.
  2. Meanwhile, cut the cauliflower into small florets. Drizzle with vegetable oil and season with a little salt and pepper. I also sprinkled over a little of the curry powder.
  3. Roast in a hot oven for 15mins until it's starting to turn golden and crisp. During the last 5 mins of roasting, add the cashew nuts.
  4. Peel and slice the onion. Peel and finely chop the garlic. Peel and cut the carrots into thin 2cm pieces. In a large frying pan with a lid, heat some olive oil and when hot, add the onion, curry powder and ground coriander. Cook for 2 mins before adding the carrot and garlic.
  5. Continue to cook for a further 4 mins until starting to brown.
  6. Dissolve the stock cube in 600ml of boiled water and then add the sultanas. Add the stock and sultanas to the carrots and onions.
  7. Chop the coriander finely and roughly chop the roasted cashews. Once tender, drain the lentils.
  8. Remove the onion and carrots from the heat, stir in the drained lentils, yoghurt, coriander and the roast cauliflower.
Life On A Plate https://www.lifeonaplate.co.uk/
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Melissa Love is a food photographer, graphic designer and mum of two, living in Cornwall. Eats all things Cornish. In fact, eats all things.

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