Baked Curried Cauliflower

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


  • 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.

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