Parsley Roasted Cauliflower in a Coconut Gravy

The other day I was chatting with some friends and everyone unanimously agreed that cauliflower has to be one of the most versatile veggies. It takes up most flavours so well and even die hard meat lovers seem to grudgingly accept their love for it. Parsley roasted cauliflowers are one of our favourite ways of eating this veggie as it is so simple and addictive. This time I went ahead and roasted it with a dash of lime and then added it to a coconut based gravy with basic spices and the results were outstanding.

I have numerous cauliflower recipes on the blog and none of them are a cauliflower pizza or rice 😉

Check some of them out here:

1. Achaari Paalak Gobhi
2. Chettinad Cauliflower Masala
3. Tandoori Cauliflower Pulaao
4. Roasted Crispy Cauliflower

Today’s recipe is a bit of an east meets west and the flavours come together so well. It is filling and satiating and tastes great with some steamed rice. If you do not want to go all the way, you could just roast the cauliflowers and throw it into your salads and wraps. There are numerous seasonings possible for roasted cauliflower too and I shall share a few soon on the blog . Until then try this one out and share with me how you like it.

Tips to make Parsley Roasted Cauliflower in a Coconut Gravy

1. While chopping the cauliflower, make sure florets are cut flat (refer to video below) on one side and equal sized for even baking
2. Use 1 tablespoon dried parsley if you do not have fresh handy 
3. Use good quality coconut cream for best results 
4. I use cayenne pepper for a slight kick, but if you do not have some readily available use any kind of red chilli powder 
5. I roasted the cauliflower at 220 degrees for 20 minutes flipping sides halfway; you can roast it for an additional 10 minutes for a more charred texture 
6. This curry is a great make ahead dish as flavours deepen after a few hours
7. If using coconut milk, you do not need to add water to the gravy unless you want it really runny

Ingredients

1. Cauliflower: Whole head medium sized cauliflower cut into 2 inch florets
2. Fresh Parsley, chopped fine: 1/2 cup
3. Lemon juice, freshly squeezed: 1/2 cup
4. Cayenne Pepper: 2 tsp or a little extra for a stronger kick
5. Onion, finely chopped: 1 cup
6. Garlic, finely chopped: 4 pods
7. Turmeric powder: 1/2 tsp
8. Coriander powder: 1 tsp
9. Cumin powder: 1/2 tsp
10. Garam Masala: A pinch
11. Red Chili Powder: 1/2 tsp (optional)
12. Green chilies, slit lengthwise : 2 (optional)
13. Coconut cream (thick consistency): 1/2 cup or 1 cup thinner consistency Coconut Milk
14. Water: 1/2 cup or as needed for desired thickness of gravy
15. Salt: To taste 
16. Olive Oil: 2 tbsp+2 tbsp

Method

1. Preheat your oven to 220 degrees and prepare a baking tray lined with parchment or foil
2. Add cauliflower florets to hot salt water in a deep bowl and let it sit for 5-7 minutes
3. Then drain and set aside on a kitchen towel for 2 minutes
4. In a deep dish add half of the florets followed by half of parsley, lemon juice, salt, 1 table spoon olive oil and cayenne pepper and mix well 
5. Then add remaining florets , parsley, lemon juice, salt, cayenne pepper, another tablespoon olive oil and mix again
6. Line the prepared florets in baking tray, flat side down first and bake for 20 minutes flipping sides halfway ; 
7. While the cauliflower is baking prepare the curry base in a heavy bottomed skillet with a dash of oil
8. When oil is hot add chopped garlic and fry for a minute on a medium flame, then add chopped onions and cook until translucent 
9. Next, add turmeric, coriander , cumin, and red chilli powders and Garam Masala, mix well and cook on a medium-low flame till spices are cooked through-approximately 5 minutes
10. Add slit green chilies if using
11. Then add coconut cream/ milk and give it a nice mix
12. If using coconut cream, add half a cup water to thin out the spice-cream mixture and bring to boil
13. Reduce flame and add roasted cauliflower florets, add salt, mix well and simmer covered (stirring intermittently)until done
14. Serve hot with steamed rice or chapatis