I’m not really into cauliflower, it doesn’t have much flavour and it tends to get mushy really quick. Until I found this recipe… Roasting the cauliflower gives it lots of extra flavour and will not get mushy at all. Together with spinach, potatoes and a simple tomato based curry sauce, it makes a delicious meal. I served a lean beefburger with it for protein, but a grilled chicken breast would also be great. Or add some lentils or chickpeas for a vegetarian meal.
Saag aloo and roasted gobi curry (2 generous servings)
Slightly adapted from The Hairy Bikers
1/2 head white cauliflower, in florets (also works with romanesco cauliflower; you can roast the whole head and use the other halve in another dish)
2 tbsp olive oil
optional: other spices like garlic powder, onion powder, chilli powder
1 tbsp vegetable oil
1 onion, finely chopped
2cm ginger, grated
3 cloves of garlic, finely chopped
1 tsp black mustard seeds
5 fresh or dried curry leaves (fresh are best, but difficult to get hold of)
1/2 tsp ground turmeric
1/2 tsp fenugreek
1 generous tsp sambal (I used sambal badjak)
500 g small potatoes (or larger ones cut in cubes)
300 g spinach
400 g tomatoes, chopped (I used canned, because they have more flavour than fresh tomatoes)
1 chicken or vegetable stock cube
pepper to taste
squeeze lemon juice
Preheat the oven to 200C.
Place the cauliflower florets in a baking tray. Drizzle with the oil and sprinkle with salt, pepper and any spices you fancy. Mix until everything is combined. Roast for 20 minutes, or until golden-brown and tender.
Heat the oil in a pan and add the onions, fry for a few minutes until soft and translucent. Add the ginger, garlic, mustard seeds, curry leaves, turmeric, fenugreek and sambal. Cook for 2-3 minutes, stirring frequently, until the mustard seeds pop and become aromatic. Add the potatoes and stir to coat in the spices. Add the tomato, stock cube and pepper, stir to combine, place a lid on the pan and cook for about 20 minutes, or until the potatoes are cooked, while stirring occasionally.
Add the spinach and place the lid back on. Cook until wilted. It will not stir through very well, so dumping it on top will enable you to take it out easily and divide it equally over plates. Add a splash of lemon juice to the sauce, taste and add some more, and/or adjust seasoning with salt and pepper. Serve together with the roast cauliflower (the recipe suggested to mix it through, but when serving it separately, it will stay crisp longer).
Note: to make this recipe truly vegetarian/vegan, make sure you use a sambal that is suitable for vegetarians (i.e. does not contain fermented shrimp (trassi/belacan)). And of course you need to use vegetable stock and not chicken stock.