Whole Roasted Cauliflower

Prep Time
Cook Time
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"I found this recipe at Queen Victoria Market in Melbourne ~ it is a recipe by Lynton Tapp. I love this market and although I live a good hour away from it, I try to get there as often as possible, not just for the produce but I also go for the hot jam donuts! I got this recipe a few years back and still wanting to make it. It is suggested to serve this with naan bread and raiita."

Original is 4-6 servings


  • Serving Size: 1 (279.3 g)
  • Calories 138.5
  • Total Fat - 6.8 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 6.7 mg
  • Sodium - 127.9 mg
  • Total Carbohydrate - 15.7 g
  • Dietary Fiber - 5 g
  • Sugars - 7.1 g
  • Protein - 6.5 g
  • Calcium - 119.3 mg
  • Iron - 1.2 mg
  • Vitamin C - 101.3 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat your oven to 180 degrees celsius ~ fan forced.

Step 2

In a pot of boiling salted water blanch your cauliflower for 5-6 minutes before removing and setting aside.

Step 3

Place a saucepan over medium heat before adding the coconut oil & plain flour; cook the flour for 2-3 minutes in the oil while constantly whisking, at this stage add the spice mix and continue cooking and whisking for a further minute.

Step 4

While whisking vigorously pour in the coconut milk, once incorporated, continue to whisk and cook over medium-low heat for 10-15 minutes. Adjust seasoning with a little salt if necessary, and set aside while you get your cauliflower.

Step 5

Place the blanched cauliflower head onto a lined baking tray before pouring the curry sauce over the head, being sure to completely cover the cauliflower. Place the cauliflower into the preheated oven and cook for 20-25 minutes or until the sauce begins to caramelize and the cauliflower is completely soft.

Step 6

Meanwhile, heat a small pot of oil to 180 degrees before frying off the curry leaves in small batches for 10-15 seconds at a time. Drain on a paper towel and season with a little salt.

Step 7

Once the cauliflower is cooked place onto a serving platter and top with sesame seeds and fried curry leaves. I love to eat this with naan bread and raiita.


No special items needed.

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