Cauliflower Curry



  • 1 tbsp Ginger
  • 1 Lemon
  • 1 Shallot/Onion
  • 1 Cauliflower
  • 1 Bunch Cilantro
  • 165 mL Coconut Milk
  • 1 Large Red Tomato
  • 1/2 tsp ground chilli powder
  • 1/2 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp ground black pepper
  • 3 cloves garlic, minced
  • Salt, to taste


  1. Cut the cauliflower into bite-sized florets and toss with some salt, pepper and oil.
  2. Spread the cauliflower on a sheet pan and grill for about 16 – 18 minutes until lightly brown and tender when pierced with a fork.
  3. While the cauliflower roasts, chop the tomatoes. Peel and mince the ginger. Zest the lemon. Chop and mince the onions. Pick the cilantro leaves off the stems, and roughly chop them.
  4. In a medium pot, heat a tbsp of oil on medium heat.  Sauté the ginger and shallot, stirring frequently for about 30 seconds to 1 minute, until fragrant.
  5. Add in the curry powder, and cook for about 30 seconds to 1 minute, until it is toasted and fragrant.
  6. Add the chopped tomatoes and cook until it is really softened and almost paste-like.
  7. Next, add the lemon zest and 1/2 cup water.
  8. Simmer stirring occasionally for about 3 to 4 minutes until the sauce has thickened.
  9. Add the roasted cauliflower and for about 15 minutes until thoroughly heated.
  10. Season with salt & pepper to taste.
  11. Remove from heat and mix in the coconut milk until fully combined with the remaining ingredients before serving.


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