Baked Cauliflower Curry

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Baked Cauliflower Curry

Baked Cauliflower Curry

Baked Cauliflower Curry


420 gm cauliflower

2 Tbsp butter

1 tsp turmeric powder

1 tsp curry powder

250 ml vegetable stock or chicken stock

1/2 tsp sugar

1/4 tsp salt

120 ml coconut milk

2 Tbsp thickened cream (or light thickened cream)


2 tsp cornflour

2 Tbsp water


Rinse cauliflower and cut into pieces. Blanch in boiling water for 3 minutes. Drain well.

Preheat oven to 200C (395F).

Heat butter in a wok or sauce pan over medium-low heat. Add turmeric powder and curry powder until fragrant. Pour in vegetable stock (or chicken stock) and bring it to boil. Cook until reduced to 2/3, about 5 minutes. Add coconut milk and thickened cream. Season with salt and sugar. Toss back cauliflower and coat with sauce well. Continue to cook for another 5 minutes. Add thickening and cook to the preferred consistency.

Transfer cauliflower together with sauce into an oven-proof baking dish into the preheated oven.

Bake for 5 to 8 minutes and let the cauliflower well absorb the sauce and softened. Serve hot

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