Photo by Michael Piazza
This rich, creamy curry is hearty and satisfying in the cold months.
3 cups cauliflower florets
½ cup + 2 tablespoons oil (vegetable or olive)
1 large yellow cooking onion, ground in a food processor to a rough paste
2 tablespoons ginger-garlic paste (available readymade, or make your own by grinding 3 parts fresh ginger root to 1 part fresh garlic cloves; make a larger batch, freeze in ice-cube trays and store in a freezer bag for quick future use)
1 tablespoon store-bought Indian curry powder (there are many varieties—opt for the yellower ones rather than the browner ones, but most will work fine)
1 teaspoon ground turmeric
1 teaspoon red chili powder (or to taste; optional)
1 (12-ounce) can full-fat coconut milk
½ cup vegetable or chicken broth
Salt to taste
Fresh cilantro, chopped, as garnish
Preheat oven to 425°F.
Spread the cauliflower florets on a foil-lined baking tray and pour the ½ cup of oil over them. Massage thoroughly with your hands so the florets are coated evenly, then roast in the oven for about 15 minutes, turning once halfway through.
In the meantime, heat the remaining 2 tablespoons of oil in a deep pot over medium heat. When shimmering, add the ground onions and cook, stirring, for 3–4 minutes until fragrant and golden-brown. Add the ginger-garlic paste and cook another minute, then add the curry powder, turmeric and chili powder and cook a minute more.
Add the coconut milk and broth, turning the heat down to a simmer.
Retrieve the roasted cauliflower from the oven and carefully transfer the florets into the curry base. Taste and add salt if needed.
Serve hot over steamed basmati rice garnished with fresh cilantro.