Wood roasted cauliflower
Wood roasted spicy cauliflower by Karan Gokani @karancooks. A popular recipe from his Hoppers restaurant. Sometimes it's good to let the veg take centre stage.
1 whole cauliflower, large leaves removed
For the marination:
2 tbsp/ 2.4 US tbsp coconut oil
½ tbsp ginger paste
½ tbsp garlic paste
½ tbsp kalupol powder (buy on Hoppers Cash & Kari)
12-15 curry leaves, finely chopped
1 tsp/1.2 US tsp red chilli powder
1 tsp salt/ 1.2 US tsp
For the curry:
1 tbsp/ 1.2 US tbsp coconut oil
1 whole cinnamon stick
½ tsp fenugreek seeds
½ tsp black mustard seeds
½ red onion, sliced
½ tsp garlic, minced
8-10 curry leaves
2 dried red chillies
2 pieces Gorakha (buy on Hoppers Cash & Kari)
1/3 tsp turmeric
¾ cup coconut milk
Salt, to taste
Remove the outer leaves from the cauliflower.
Mix together all the ingredients for the marinade and spread over the raw cauliflower.
Roast in the pre-heated Dome at 200°C/392°F for 18-20 minutes or until tender all the way through when pierced with a knife. The exact cooking time will vary depending on the temperature of the oven and size of the cauliflower.
For the curry, heat 1 tbsp/1.2 US tbsp coconut oil in a saucepan over medium heat. Add the cinnamon, fenugreek seeds and black mustard seeds.
Once the mustard seeds begin to crackle, add the onions and cook until they soften.
Add the garlic, curry leaves, chillies and Gorakha and cook for a further 3 minutes.
Add the turmeric, mix well and stir in the coconut milk. Bring it to a gentle simmer and allow to thicken or thin down with some water. You want the curry to be the consistency of double cream.
To serve, place the warm roasted cauliflower on a plate and pour the golden curry sauce all over. Garnish with chilli oil or fried curry leaves, if you like. Enjoy!
Karan Gokani, founder of popular London restaurant group Hoppers knows how to bring all the right flavours together to create outrageously delicious recipes. You can find all his favourites, in his new book Hoppers: The Cookbook.