Curry Roasted Cauliflower

Name: Curry Roasted Cauliflower
Total time: 40 min
Yield: 2 Portions
Ingredients: 1 cauliflower head; 1tsp Curry Madras; 0.25tsp Himalayan Salt; 1pinch Paprika, Smoked; 2tbsp oil; 1tbsp tahini; 100g sour cream; 1tsp Cumin, Ground; Salt, if needed; Fresh parsley, for serving; Pumpkin seeds, for serving

30—40 Min

Curry Madras

Golden roasted cauliflower tossed in aromatic curry and smoked paprika, served over a creamy tahini sauce and finished with pumpkin seeds and fresh parsley for a vibrant, flavourful dish.

Ingredients 2 Portions

1 cauliflower head 
1 tspCurry Madras
0.25 tspHimalayan Salt
1 pinchPaprika, Smoked
2 tbspoil
For the tahini sauce: 
- 1 tbsptahini
- 100 gsour cream
- 1 tspCumin, Ground
- Salt, if needed 
- Fresh parsley, for serving 
- Pumpkin seeds, for serving

Preparation

1
Preheat the oven to 200 °C. Break the cauliflower into small florets and place them in a bowl. Add curry seasoning, salt, smoked paprika and oil and mix well. Spread on a baking tray lined with baking paper and place in the oven.
2
Roast for 15 minutes, turn the florets, then roast for another 10 minutes.
3
In a small bowl, combine all ingredients for the tahini sauce. Spread the sauce on a plate, add the roasted cauliflower, and sprinkle with pumpkin seeds and parsley.