Roasted Cauliflower Curry

If you’ve never tried roasting cauliflower in the oven, I highly recommend giving it a go. Roasting brings out a deep, slightly nutty flavor and adds a wonderful richness to many dishes.
This curry is one of my all-time favorites — and maybe it will soon become one of yours too.

Ingredients

1 cauliflower
juice of ½ lemon
1 onion
3 cloves garlic
1 small piece of fresh ginger
½ tsp chili flakes (or to taste)
1 tsp ground cumin
½ tsp ground coriander
¼ tsp cinnamon
½ tsp turmeric
1 can of crushed tomatoes
200 ml water
½ can coconut milk
1 tsp maple syrup
2 tbsp tomato paste
oil
salt & pepper to taste

Instructions

1. Cut the cauliflower into bite-sized florets.
2. Toss with 1 tbsp oil, lemon juice, and 1/4 tsp of salt.
3. Spread evenly on a baking tray and roast in the oven at 200°C (390°F) for about 20 minutes, until lightly golden.
4. In a large pot, sauté the finely chopped onion in a little oil until soft.
5. Add the finely chopped ginger and garlic and cook briefly.
6. Stir in the spices and let them toast gently for a moment, then add the crushed tomatoes and water.
7. Simmer for about 15 minutes, then add the maple syrup, tomato paste, coconut milk and 1/4 tsp salt.
8. Shortly before serving, fold in the roasted cauliflower and season with salt and pepper to taste.
9. Serve with rice or flatbread.

Want to go deeper?
If you’d like to learn how to integrate these principles step by step into your everyday life — without diets or complicated plans — you’ll find more resources here on the blog and in my ebook and online course.