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

100ml sugar

To serve

A handful of fresh coriander

Optional: For a vegetarian main meal add 250 ml cubed cheese e.g. feta, haloumi or traditional Indian Paneer

To prepare

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!


To serve

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