This easy versatile dish may be served as a vegetable accompaniment, a salad or a meat free main course. Serve at room temperature or warm.
For 6-8 servings you need
About 500g cauliflower
30ml prepared curry paste (I always have a jar of good quality curry paste in my fridge)
1-2 red chillies finely chopped
200ml canola or sunflower oil
100g raw or roasted unsalted cashew nuts
10ml ground cumin
5ml chilli flakes or 2ml cayenne pepper
A handful of fresh coriander
Optional: For a vegetarian main meal add 250 ml cubed cheese e.g. feta, haloumi or traditional Indian Paneer
Cut the cauliflower into bite sized florets. You can also leave it whole, removing the stem & part of the core to speed up the cooking process. The whole cauliflower does make an impression when serving!
In your baking dish, mix the curry paste and chilli with the oil and toss the florets in it or rub it on the surface of the whole head (use a plastic glove to prevent your hands from staining!)
Place the cauliflower in a 180°C oven for 20-30 minutes for the florets or 40-50 minutes for the whole head, until it is tender (al dente), but not soft.
In the meantime prepare the cashews
Place the nuts, spices and sugar in a non-stick frying pan and heat them, stirring until the sugar has melted and clings to the nuts and the nuts begin to brown. DO NOT LEAVE the plan as it easily burns!
Pour the glazed nuts on a plate or a silicone mat to cool
Hint: prepare exra as they make the most divine snacks!
Toss the cauliflower in the cooking oil to coat the florets or baste whole head with the oil
Allow to cool to room temperature, or if serving hot, just before serving, sprinkle over the nuts and cheese (if you used this option)
Add the coriander leaves