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Curry roasted cauliflower with raisin & apple

  • Timer Prep 30 min
  • Chart 350.0 cal/
    serving
  • Chef hat Medium
    effort

Preparation

Finely chop the chives.

Method

  1. 1 Soak the raisins in hot tea or warmed apple juice and allow to steep
  2. 2 Keeping the cauliflower whole, cut this into wedges around 1” thick, ideally cut away the edges start around 1” in to get bigger rounds of cauliflower
  3. 3 When you have the cauliflower wedges, set these to one side and chop up the rest as small as possible.
  4. 4 Heat half of your oil in a medium sized sauce pan and add the chopped cauliflower crumbs. Stir this every couple of minutes. When golden all over, add the Garam masala and cook for a further couple of minutes
  5. 5 Now add the milk and let this come to a simmer, add this to a blender and blend until smooth, if the cauliflower is cooked through this should happen instantly. Set this aside to keep warm
  6. 6 Heat the remaining oil and add the steaks of cauliflower and fry these for a few minutes until golden, then turn over and repeat the process, season with salt & pepper and Garam masala
  7. 7 Transfer to an oven proof dish and cook for around 5-6 minutes to soften the vegetable.
  8. 8 Now grate the apple, chop the chives and add this to the apple
  9. 9 To serve spoon the cauliflower puree onto a plate and make a pool of this by spooning it around. Place a steak of cauliflower on top, dress the plates with some of the soaked raisins and place the apple salad in the centre.
  • Average per serving
  • Calories 350.0kCal
  • Fat19.9g
  • Saturated3.7g
  • Salt0.18g
  • Carbohydrates
  • Sugar32.3g
  • Proteing
  • Fibreg