- 2 Tbsp BE Massaman curry paste
- 5 Tbsp Vegetable oil
- 1 Cauliflower head (+/- 1 kg)
- 2 pinches of Salt
- Pepper to taste
Optional for garnish :
- 2 Tbsp of fresh coriander leaves (chopped)
- 2 Tbsp of Tahini OR roasted cashews nuts
- 1/4 Pomegranate (seeded)
Cooking Steps
Preparation :
1. Preheat the oven 200C. Trim the base of the cauliflower to remove any green leaves and the woody stem.
2. Parboil the cauliflower head in a large pot of salted boiling water for 5 to 20 min (depending of its size). Drain and set aside.
3. Heat 1 Tbsp of VG oil in a pan and stir fry the massaman paste until aroma develops then remove from the heat and add the remaining oil.
4. Place the cauliflower on a baking sheet in a tray or gratin dish, and rub it over with the curry mixture, salt and pepper.
5. Roast in the oven for about 45 minutes until golden brown, basting occasionally. The cauliflower must be slightly al dente so cooking time may depend on the size of your cauliflower head.
6. Serve hot or cold with the toppings (cashew and pomegranate+ coriander) !
Chef S Tip
This cauliflower can be served as a main dish for 2 of as a side order for 3 to 4 people. Another lovely topping for this golden gem is tahini… creamy, savoury goodness to perfect this dish !
