Serves 4
Cauliflower is now definitely ‘flavour of the month’! The combination of curry and cauliflower is a classic and traditional Indian marriage of flavours.

You will need

1 large cauliflower
2 cups (500 ml) boiling water
1 t (5 ml) Ina Paarman’s Vegetable Spice
2 T (30 ml) butter
Ina Paarman’s Masala Spice
1 t (5 ml) ground cumin
1 x 200 ml Ina Paarman’s Creamy Curry Ready To Serve Sauce
coriander to garnish, optional


Cut a cross through the hard stalk at the bottom of the cauliflower.
Place whole cauliflower into a saucepan with 2 cups (500 ml) of boiling water. Season with Vegetable Spice and boil for 12 minutes.
Adjust oven rack to middle position. Preheat the oven to 200°C.
Remove cauliflower from pot and place into a colander and allow to drain well.
Place cauliflower into a round ovenproof dish.
Microwave butter, 1 t (5 ml) of Masala Spice and cumin for 30 seconds and brush over the cauliflower.
Pour the Creamy Curry Sauce over and bake for 20 minutes.
Garnish with fresh coriander.