Cauliflower curry is one of my favorite Pakistani dishes. It’s also a family favorite and is on the menu at any hosting. This side dish has all the flavors of a delicious cauliflower mix vegetable curry but it’s very light and only made with 2 tablespoons of olive oil. Usually you need more oil to sear tomatoes and onions to create a thick base for the curry. Though I believe any dish made at home is already healthier, but I wanted to make this even lighter on the calories but keep the flavor of this staple dish. I hope you enjoy it!
This recipe is so easy and forgiving I don’t think you guys will have any difficulty making it.
Just make sure to rinse and dry the cauliflower completely ahead of time. You don’t want extra water as it’s roasting. Very quickly all the vegetables will get mushy.
You can add other vegetables that you like as well or just make it with cauliflower. Try cauliflower, carrots and peas.
You don’t have to broil. Just bake at a higher temperature. But if you are using the broiler keep an eye on it. Food can quickly burn. Also line the tray with foil not parchment paper for high temperature.
This is a mild version. I only used pepper flakes and paprika. You can adjust the spice level by adding more or less of the chili powder.
This makes a great side dish.
Also try the traditional CAULIFLOWER CURRY
- 1 small head cauliflower, cut into medium florets, rinsed & completely dry
- 1 small onion, chopped
- 1 cup cherry tomatoes, chopped
- 1 cup fresh green beans, chopped
- 1 small potato, diced
- 3 garlic cloves, finely minced
- 1 tsp. roasted cumin powder
- 1 tsp. cumin seeds
- ½ tsp. paprika
- ½ tsp. dry red pepper flakes
- ¼ tsp. turmeric powder
- 1 tsp. salt
- ½ tsp. black pepper
- 2 tbsp. olive oil
- ¼ tsp. dry fenugreek leaves (optional)
- Fresh cilantro for garnish
- First you want to make sure the cauliflower is rinsed and dry ahead of time. If the cauliflower has water it will steam and won't roast well.
- Cut the cauliflower florets. Remove the leaves from the cauliflower. Cut around the underside of the head removing most of the core. Separate the florets by cutting through the base to make smaller florets. Rinse and dry and set aside.
- Preheat oven to broil.
- Prep the rest of vegetables. Measure out the spices in a small bowl.
- In a large mixing bowl, add the garlic, spices & oil and mix well.
- Toss the potatoes, green beans, onions and tomatoes well in the spices.
- Toss the cauliflower florets till it's well coated.
- Using a roasting pan, spread the vegetables in a single layer. If you are broiling use foil to line the pan, not parchment paper. The parchment paper can burn at high temp.
- Roast the vegetables for about 25-30 minutes or until cauliflower and potatoes are fork tender. Garnish with some fresh cilantro. Make sure to keep an eye on it, broil temperature is very high and food can easily burn.
- I served this with plain yogurt that has been thinned out with milk or water. Season with salt/pepper and some fresh cilantro.