roasted cauliflower curry

A cauliflower’s beautiful, pale flowers make for an interesting roast, which truly transforms the cauliflower. Once roasted it takes on an almost sweet, caramelised taste which shines through and compliments strong aromatic flavours. Dressing the florets in Olive Oil & Crushed Chilli, and bold spicy flavours such as cumin work well and help to emphasise the sweetness of the cauliflower.

Roasted Cauliflower Ingredients:

  • 1 medium cauliflower, most outer leaves discarded
  • 2 tablespoons Azada’s Olive Oil & Crushed Chilli
  • 1 ½ teaspoons cumin-coriander powder
  • Freshly ground sea salt and black pepper

Curry Sauce Ingredients

  • 2 tablespoons Azada’s Olive Oil & Crushed Chilli
  • 1 onion, finely diced
  • 3 garlic cloves, minced
  • 1-inch piece ginger, minced
  • 1 teaspoon cumin-coriander powder
  • ½ cup freshly chopped/tin tomatoes
  • 1 can (400 ml) coconut milk
  • ½ cup vegetable stock
  • Freshly ground sea salt

To Serve

  • Naan
  • A small handful of freshly torn coriander
  • 1 teaspoon sesame seeds
  • 1 teaspoon garam masala

Preparation time: 20 minutes

Cooking time: 1 hour

Serves: 2 people

Gluten-free | Vegetarian | Vegan

Roasted Cauliflower Preparation

  1. Preheat the oven to 200°C.
  2. Preparing the cauliflower. Break the cauliflower into about 8–10 large florets (cutting through the stem so each piece stays intact).
  3. Toss with Azada’s Olive Oil & Crushed Chilli until well coated. Sprinkle over the coriander and cumin spice and season with freshly ground sea salt and black pepper.
  4. Roasting the cauliflower. Transfer to a lined baking tray and roast for about 30 minutes or until lightly golden and just tender.

Curry Sauce Preparation

  1. Preparing the sauce. While the cauliflower is roasting in the oven, heat Azada’s Olive Oil & Crushed Chilli in a large saucepan over medium-high heat. Add the diced onions and sauté for about 5 minutes (stirring occasionally) until translucent. Add the garlic and ginger and quickly sizzle until fragrant. Stir in the coriander and cumin powder, turmeric to combine.
  2. Add the diced tomatoes into the softening onion with the occasional stir and continue cooking until all the ingredients are soft and begin to stick to the saucepan. Pour in the coconut milk, vegetable stock, season with freshly ground sea salt and continue cooking for ten to fifteen minutes, until piping hot.
  3. Once slightly tender, remove the cauliflower florets from the oven and add them to the sauce, reduce the heat to a low simmer and continue cooking for a further 15 minutes or until the sauce has thickened to desired consistency.
  4. Serve with freshly cooked naan and garnish with fresh coriander, sesame seeds and a dusting of garam masala. 


If you prefer crisp-tender cauliflower, turn to the blanching technique. Blanching is simple, briefly plunge the cauliflower into boiling water for about 2 minutes, then cool them in ice water to stop them cooking any further. Next, toss with oil and salt (or spices) before roasting them in the oven. This method produces crisp, golden browning while still preserving the texture. What’s more, cauliflower is more forgiving and requires less attention under high heat.

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