Curry-Roasted Cauliflower with Coconut Raita

Curry-Roasted Cauliflower with Coconut Raita
Serves: 2
Author: Rachel Ama (@rachelama_)


For the cauliflower

1 cauliflower, broken into small
florets and saving the outer leaves
1 tsp ground turmeric
1 tbsp curry powder
2 tbsp coconut oil, melted
3 poppadoms, plus extra to serve
Salt and black pepper
Mango chutney, to serve

For the courgette coconut raita

200g unsweetened vegan
coconut yoghurt
2 tbsp extra-virgin olive oil
¼ courgette, finely grated
Small handful of mint
leaves, roughly chopped, saving
some whole leaves to garnish


Serves 2 as a main or 4 as a side

  1. Preheat the oven to 200°C fan.
  2. Place the cauliflower florets in a roasting tin with the spices, some salt and pepper and the coconut oil, then mix everything together so that the cauliflower is evenly coated.
  3. Roast in the oven for 20 minutes, then remove from the oven and mix in the cauliflower leaves, tearing up any that look too big.
  4. Place back in the oven to roast for a further 10 minutes until everything is soft and slightly charred.
  5. Meanwhile, mix together all the raita ingredients in a bowl, season with salt and pepper and set aside.
  6. Remove the cauliflower from the oven, add the lime juice (reserved from making the raita) and crunch the poppadoms on top.
  7. Serve with the raita, mango chutney and poppadoms and garnish with the whole mint leaves.


Recipe taken from: Rachel Ama’s Vegan Eats (Ebury Press, £20. Photography by Haarala Hamilton)