Full of spice and flavour this tandoori cauliflower curry recipe is a veg-packed, vegan dinner that tastes incredible.
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Ever since I travelled to India and ate gobi masala (spiced cauliflower) in more than one restaurant there, cauliflower curry has been one of my favourite dishes.
Combined with spices, roasted in the oven and added to a tomato-based curry sauce - this is a veg-packed, flavoursome, vegan dinner that you just can't beat.
Combine with other curries for an Indian feast, serve with rice or flatbreads, or simply enjoy on its own for a delicious, simple dinner.
This recipe for tandoori cauliflower curry is from Cooking for the Senses*, a vegan cookbook that focuses on "vegan neurogastronomy".
Cooking for the Senses
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.
It contains a brief introduction to the science behind taste and flavour. This is followed by a section on taste and flavour, which is extremely useful.
You will like this book if you've ever:
- wondered what fenugreek leaves will go with
- received chard in your vegetable bag and not known what to do with it
- wanted to know how to cook with different types of nuts, or
- wondered how to store an avocado?
The book is full of recipes as well
This book also contains over 100 vegan recipes, including ideas for small plates, brunches, dinners, sauces, spice mixes and desserts.
- small plate dishes like kale potato cakes and beetroot and coconut dip
- brunch dishes like cavolo nero bubble and squeak and breakfast avocado
Singing Dragon, the publishers, have given me permission to share one of the recipes from the book. I've chosen the vegan cauliflower recipe below.
More recipes you might like
If you like this tandoori cauliflower then you might also like some of my other vegan curry recipes:
- aloo gobi (potato and cauliflower curry)
- saag aloo (spinach and potato curry)
- chickpea and spinach curry
- root vegetable curry
- chickpea and lentil aubergine dal
You might also like my vegan naan bread recipe.
Ingredients
To make this recipe you will need
- cauliflower
- kofta spice mix* (recipe included in the book or buy ready made)
- coconut oil
- Kashmiri chilli powder
- black mustard seeds
- onion
- garlic
- tinned plum tomatoes
- sea salt
- garam masala*
- red chilli
- fresh tomatoes
- coriander (cilantro) leaves
- coconut yoghurt
How to make tandoori cauliflower curry
If you have made this recipe and loved it please consider leaving a comment and rating below.
Please do not reproduce this recipe without permission.
Tandoori cauliflower
Ingredients
Tandoori cauliflower
- 1 large cauliflower broken into equal sized pieces
- 1 teaspoon kofta spice mix* There is a recipe for kofta spice mix in the book. Alternatively make your own or buy ready made online* or from an Asian supermarket.
- 2 tablespoons coconut oil
- ½ teaspoon Kashmiri chilli powder
Tomato and onion curry
- 1 tablespoons coconut oil
- ½ teaspoon black mustard seeds
- 1 large onion half roughly chopped, half sliced
- 1 clove garlic crushed
- 400 g tin of plum tomatoes
- 1 teaspoon sea salt
- 2 teaspoons garam masala
- 1 red chilli chopped (optional)
- 2 medium 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/400°F/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 florets.
- Spread evenly on a preheated baking tray and roast in the oven for 20 minutes until lightly charred and 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 of thinned coconut yogurt zigzagged across the top and an Indian bread of your choice.
Notes
- Nutritional information is approximate and is intended as a guide only.
- Leftovers can be stored in the fridge for up to three days or the freezer for up to three months.
Nutrition
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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. I was given permission by the publishers to reproduce this recipe.
*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! 🙂
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Macaroni cheese!
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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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A nice spicy vegan curry. Thanks for this lovely giveaway.
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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
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I love to make a vegan chilli using lentils.
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A mixed bean chilli.
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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.
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Vegetable curry. It is one vegan dish that everyone in my family enjoys, even the meat eaters.
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Vegetable lasagne is always a good choice
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I love mash - love having veggie sausages or a chilli bean. Yum!
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I love to cook a good vegetable curry 🙂 so easy to make vegan too
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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!
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