1 x 300g cauliflower florets
2 large garlic cloves peeled
2 tbls olive oil
1 tsp tumeric
1 tsp cumin
¼ tsp chilli flakes
Himalayan salt to taste
1 chopped onion
2 organic vegetable stock cubes plus 1 cup water/1 cup vegetable stock
coconut cream as desired


Cut the florets into little steaks excepting for the very small ones. Peel the garlic and cut in half. Place the garlic and cauliflower in a deep glass bowl. Sprinkle with olive oil and coat well. Put the cumin, tumeric, chilli flakes and salt in a small bowl and mix well. Sprinkle over the cauliflower and mix well to coat. Place the cauliflower on a baking sheet and bake on 200° C for 20 minutes until browned and cooked. Sauté the onions in a saucepan in a little olive oil until soft. Add the stock cubes breaking them up. Add a cup of water and bring up the boil. Reserve a few cauliflower pieces for plating and add the rest to the saucepan. Simmer for a few minutes to incorporate all the flavours and make sure the cauliflower is soft. Remove and stick blend until smooth. Add a little coconut cream and mix well. Keep adding coconut cream until the desired consistency is reached. Serve with a roasted cauliflower floret on top.

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