Oven-Roasted Cauliflower & Tomato Curry
I love this simple curry. It’s super flavorful and makes an easy weeknight dinner that is also tasty cold the next day straight out of the fridge. We usually enjoy it with Yamani brown rice, and my husband likes it with little yogurt on top. It also pairs well with roasted potatoes. You could also serve it with my gluten-free wraps, which you’ll find with the recipe for Oven-Roasted Eggplant & Basil Coconut Curry here. Of course either way this meal is totally gluten-free, and vegan. If you do eat dairy, try topping it with saffron yogurt for something a little special (see below for my version adapted from 101 Cookbooks).
This is also delicious with some fresh pineapple in place of the raisins. Pineapple isn't in season here right now, but feel free to give it try.
A quick note on curries. Curry spice-blends vary a lot. Just about any mild golden curry powder will go well here. Keep in mind that the fresher it is, the stronger the flavors. If it’s been sitting on your shelf for years you might want even more than the 2 tablespoons. When in doubt, taste the powder: Both to determine the freshness and to see if you like the flavor. I have certainly tried curry blends that I didn’t like. I have a Tandoori curry that is still sitting in my cupboard because I’m just not a a fan of the flavor. The one I used here is called Mild Madras curry and we both loved it.
I have made versions of this dish with coconut milk, but I think this one is best without. Which should please those of you who aren’t big coconut milk fans.
Chickpeas also go great here. I’ve included them as an option in the recipe. My husband isn’t happy if I serve chickpeas too often; so I made this for dinner without, and then added chickpeas to the leftovers for my lunch the next day. The perfect solution. :)
Recipe for Oven-Roasted Cauliflower and Tomato Curry
1 large head of cauliflower- chopped
1 small onion- diced
2 cloves garlic- minced
1 tablespoon fresh ginger- finely minced
3 cups whole cherry tomatoes
Spice blend (see below)
2 cups cooked chickpeas- drained (optional)
2 handfuls golden raisins
1 bunch fresh cilantro- finely chopped
*Spice blend (combine the following)-
2 tablespoons mild golden curry powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground mild red pepper
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon five spice or cinnamon
Heat the oven to 350F (175C).
Prepare the cauliflower by rinsing well and cutting off the florets. Dice the stalks (unless very thick and tough) and chop the florets. I like it all cut up pretty fine for this dish. Combine in a baking pan with the onion, garlic, and fresh ginger. Drizzle about 4 tablespoons olive oil over this mixture and toss to combine.
Roast 30 minutes in the hot oven.
Add the whole cherry tomatoes, and chickpeas (if using), and roast another 10 minutes.
Add the spice mixture and toss well to combine. Roast another 10 minutes.
Add the raisins, stir once more, and put back in the oven one last time for 5 minutes.
Remove from the oven and stir in the minced cilantro. Let cool 5-10 minutes.
Serve with brown rice or roasted potatoes. Top with saffron yogurt if you like.
a small pinch of saffron (6-8 threads)
1 tablespoon boiling water
a pinch of salt
then 1/2 cup yogurt (barely sweet, like Greek Yogurt or similar)
Store leftovers in the fridge for lunch the next day.
Ask me anything or leave a comment here.