Roasted Cauliflower Curry

Serves: 4 Prep: 10_mins Cook: 45_mins


Roasted cauliflower curry packed with inviting, aromatic spices and a thick, creamy sauce. Top with flaked almonds, crushed chilli, coriander and a squeeze of lemon for a diverse assortment of flavours.


1 large cauliflower (leaves removed)

3 tbsp olive oil

2 tsp cumin

1 white onion, finely chopped

2 cloves garlic, minced

100ml vegetable stock

½ tin Biona Organic Chopped Tomatoes

2 heaped tbsp medium curry powder

2 x (400g) tins Biona Organic Coconut Milk

1 tbsp honey or maple syrup

Juice of one lemon

Sea salt & freshly ground black pepper


To Serve:

Biona Organic White Basmati Rice, steamed

Tenderstem broccoli, steamed

Fresh coriander

Flaked Almonds

Fresh red chilli, finely sliced

Lemon wedges


  1. Preheat the oven to 200°c (180°c fan-assisted).
  2. Cut the cauliflower into florets and the stalk into small pieces. Place onto a baking tray and drizzle with 2 tbsp of olive oil, the cumin and a generous pinch of salt and pepper. Give everything a mix before roasting in the oven for 25 minutes, or until soft and starting to char.
  3. Meanwhile, make the sauce. Heat the remaining oil over a medium heat in a large pan. Add the onion and garlic and fry for 5-7 minutes until soft and translucent. Then add 100ml of vegetable stock, chopped tomatoes and curry powder and stir to create a paste. Fry for another 2 minutes or until the spices release their aromas.
  4. Add the coconut milk to the pan. Season generously with salt and pepper and stir well until everything is combined. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally.
  5. Remove the sauce from the heat and transfer into a blender to blitz until smooth. Pour the smooth sauce back into the saucepan and return to the stove. Taste, and adjust the seasoning. Add the honey, roasted cauliflower, and lemon juice. Stir well and bring back to simmer over a low heat for 10 minutes until the cauliflower is very soft. If you find your sauce is a little thick here, mix in a splash of water.
  6. Divide the rice between four bowls before spooning over a generous helping of the curry. Serve with a side of broccoli and garnish with fresh coriander, crushed chilli, flaked almonds and a wedge of lemon. Enjoy whilst still piping hot.

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