A delicious vegan tandoori cauliflower recipe from new vegan cookbook Cooking for the Senses by Jennifer Peace Rhind and Gregor Law.
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What is Cooking for the Senses?
Cooking for the Senses* is a new vegan cookbook that has just been published in the UK. It's not your average cookbook though - the book's subtitle is vegan neurogastronomy. If you've ever wanted to learn more about how the science behind your senses can help you enjoy flavour more and know how to make better tasting meals then this book is for you.
If (like me) you've never heard of neurogastronomy or given it much thought then let me tell you a few things about this book. First of all the introductory section to neurogastronomy - or understanding taste and flavour - is both fascinating and short. This is no weighty scientific tome - the subject is dealt with concisely and I really enjoyed reading it.
Secondly the book has an 85 page section dedicated to tastes and flavours, which I didn't know I needed but have found to be so useful. Wondering what fenugreek leaves will go with? Got some chard in your vegetable bag? Want to know how to cook with different types of nuts? Wondered how to store an avocado? This section is invaluable for anyone interested in cooking vegan food and learning more about what goes with what. I would recommend this book for this section alone.
The book is full of recipes as well
However, that brings me on to my third point, which is that this book also has over 100 vegan recipes as well. Recipes include snacky style small plate dishes like kale potato cakes and beetroot and coconut dip to brunch dishes like cavolo nero bubble and squeak and breakfast avocado.
There are also recipes for dinners, sauces, spice mixes and desserts. Singing Dragon, the publishers, have given me permission to share one of the recipes from the book with you - I've chosen the vegan cauliflower recipe below.
Is there anything about the book that I didn't like?
Well some of the recipes include slightly obscure ingredients - where am I going to get Keralan peppercorns for instance? Or Turkish red pepper flakes?
However, most of these ingredients could easily be replaced with something similar if you can't find them and I only noticed this on a couple of recipes.
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How to make tandoori cauliflower
If you have made this recipe and loved it please consider leaving a comment and rating below.
Tandoori cauliflower
Ingredients
Tandoori cauliflower
- 1 large cauliflower broken into equal sized pieces
- 1 tsp kofta spice mix use recipe in the book, make your own or buy a pre-made mix from an Asian supermarket
- 2 tbsp coconut oil
- ½ tsp Kashmiri chilli powder
- Tomato and onion curry
Tomato and onion curry
- 1 tbsp coconut oil
- 12 tsp black mustard seeds
- 1 large onion half roughly chopped, half sliced
- 1 clove garlic crushed
- 400 g tin of plum tomatoes
- 1 tsp sea salt
- 2 tsp garam masala
- 1 red chilli chopped (optional)
- 2 medium fresh tomatoes quartered
To finish
- small handful coriander leaves chopped
- 100 g coconut milk yoghurt thinned with a squeeze of lemon juice
Instructions
- Boil the cauliflower in a pan of boiling water for 2 minutes. Drain in a colander and leave to cool.
- Preheat the oven to 180°C (fan)/200°C/gas mark 6 and place a baking tray in the oven.
- Mix the remaining cauliflower ingredients in a large bowl and combine together. Once the florets are cool enough to handle, add them to your spice mix and gently turn them around, coating them well Be careful not to break up the forest. Spread evenly on a preheated baking tray and roast in the oven for 20 minutes until lightly charred and only just tender in the middle.
- Meanwhile, in a good-sized saucepan, heat the oil in a medium heat and add the mustard seeds. Once the seeds start popping, add the onions and garlic and cook for five minutes. Roughly chop the tinned tomatoes and add all the contents of the tin to the onions, stirring as you do.
- Cook for five minutes, adding a little water if you feel it’s drying out - you want to maintain a liquid sauce throughout the dish. Add the salt, garam masala and red chilli (if using). Cook everything through for a further five minutes before adding the quartered fresh tomatoes. Continue to cook for five minutes again before reducing the heat to low. Add the cauliflower as soon as it’s ready and stir through gently. Add a final dash of water again if the sauce needs loosening up a little.
- Serve in warm deep white bowls with a scattering of fresh coriander, a drizzle fo thinned coconut yogurt zigzagged across the top and an Indian bread of your choice.
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Disclaimer: I received a copy of Cooking for the Senses for the purposes of this review. No other payment was received and all opinions are honest and my own.
*Disclaimer: this is an affiliate link meaning that if you buy something after clicking on it I’ll receive a small commission, which I will probably spend on buying more ingredients for recipes! The price to you remains the same. Thanks for supporting Cook Veggielicious. Read my full disclosure.
Tracey Peach
Vegan mac & Cheese! 🙂
Tracy Nixon
Macaroni cheese!
Margaret Gallagher
Macaroni cheese!
Ruth Ryan
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pete c
Curried potato
Rebecca
I love cooking a vegan sausage stew
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Parsnip gnocchi.
Rebecca Brown
I'm currently loving vegan Yorkshire puds made with aquafaba!
Mary H
Oh wow I never would have thought of that. Any chance you could share the recipe please?
Cook Veggielicious
Got to try that!
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Daal!
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cant beat macaroni and cheese
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Lentil & aubergine bake - yum 🙂
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Spicy aubergine, and I love chickpeas, especially hummus.
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Jayne Townson
A nice spicy vegan curry. Thanks for this lovely giveaway.
Chloe Taylor
Chickpea stew!
Joanne Darnell
vegetable stew
Lynn Neal
Spinach and mushroom curry!
claire woods
Chickpea Curry
Lyndsey
vegan curry potatoes
Mary H
Trinidadian Doubles are my absolute favourite vegan meal to cook and eat.Doubles are a delicious Carribean chickpea curry served with a tamarind sauce, a hot sauce and a green herb sauce. It's then served inbetween two small fried flatbreads. If you enjoy cooking, I highly recommend Madhur Jaffrey's recipe from her 'World Vegeterian' cookbook. If you love hot food and taking the time to make your own sacuses and flatbreads, then this recipe will not disappoint. I love it when food is accedentially vegan!
Cook Veggielicious
That sounds lovely! I have that cookbook and will look out for the recipe, love trying new things.
Catriona Hutchinson
I love a risotto with vegan mozzarella mixed in for creamyness
Nico @ yumsome
Great review, Mandy - I’m especially keen to read the more technical part of the book.
Love your balti, BTW - did you buy it locally or online? Now I’m back in Britain, I’m gradually rebuilding my Asian kitchenware supplies... and crying over how expensive everything here is, compared to India and Thailand!
Cook Veggielicious
Thanks Nico. I was given it as a present, I believe it came from Tooting. Give me a shout if you want to meet up there some time, it's a great place to shop but yes, the prices are a lot higher!
Angela Vernon
My favourite vegan dish to cook is a lasagne
Mark R
Cauliflower curry
Lydia A
I love to make a vegan chilli using lentils.
Nicola McC
A mixed bean chilli.
jo liddement
My favourite Bulgur & Lentil Salad which i can eat either hot or cold.
Verity Stark
Sweet potato and lentil curry
Ruth Harwood
Spinach Lasagne
Yessenia
Vegetable curry
Sue Bielewicz
Total newbie, son has been diagnosed as intolerant to nearly everything, looking for all the ideas for nutritious, delicious meals
Cook Veggielicious
Hi Sue, I know some great free from bloggers I can put you in touch with - do let me know if that's of interest.
fiona Johnstone
vegan spag bol. Love it.
erin
lasagna
Ben Audsley
lasagne
Karen Hughes
Vegetable curry. It is one vegan dish that everyone in my family enjoys, even the meat eaters.
Carole Nott
Vegetable lasagne is always a good choice
Alison
I love mash - love having veggie sausages or a chilli bean. Yum!
Elizabeth Smith
It is fiddly but vegan baklava is amazing
Victoria Prince
I love to cook a good vegetable curry 🙂 so easy to make vegan too
Katherine Lucas
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I have to say vegan mac and cheese 🙂 yummy!
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Jen Oconnell
Love vegan Mac and cheese
Rebecca Howells (@Regrash7)
Veggie curry
Grace
Those photos look amazing!! Think that has sold it to me that I need to buy the book lol, and especially about the best way to store an avocado!
Chrissy Faery
I love to make tofu sweet and sour with extra pineapple! 🙂
Charmaine Dance
macaroni and cheese
clara
butternut squash and chickpea curry
Rai
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sheri Darby
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Jane Willis
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sweet potato and chickpea curry!
Gemma Cook
I love making my family a puff pastry nut roast pie.
Natalie Crossan
I love a vegetarian curry x
Ruth Lee
vegetable curry
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veggie curry
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Spinach pasta with pesto and artichokes!
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Chunky vegetable soup!
C Philip
Ratatuille
Fiona jk42
I like to make a stri fry with tofu, verious vegetables, five spice powder and soy sauce.
Debra Shanahan
I love aubergine...breakfast, lunch and dinner
michelle turner
stir fry with rice noodles, loads of peppers and courgettes and liquid aminos
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Lemon cake