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  • Writer's pictureIvana Tara Prekopova

Cauliflower Curry Bake

Cauliflower Curry Bake

A really delicious one pan bake where you simply prep all the veg, put them in a pan along with a sauce and bake in the oven and that is it! Serve with rice, nan or pitta bread...

1 head of cauliflower

1 leek

500g pumpkin/ sweet potato/butternut squash

100g mushrooms of choice

6 veggie sausages

small bunch of fresh herb of choice to serve (coriander my fav!)

50g baby spinach

Oil, sea salt


2 cloves of garlic

1 small thumb sized piece of ginger

1 onion

½ chilli

Juice of ½ lime

1tbsp maple syrup or liquid sweetener

1x 400g tin of coconut milk

400ml veg stock

1.5 tbsp medium curry powder

1 flat tbsp. of aromatic spices – cinnamon/cardamom/clove/star anise powder

1tbsp salt

2 tbsp tamari

Preheat the oven to 200C.

First step: make the sauce

Peel and roughly chop the garlic, ginger and onion and add to a blender along with the rest of the sauce ingredients and blend until smooth.

Finely chop the mushrooms, pumpkin/sweet potato/squash. Chop the sausages into bite sized pieces and slice the leek into nice bite sized rounds. Add all these veg into a large deep oven casserole dish along with the sauce and mix.

Chop the cauliflower into 4 equal sized /steaks/ chopping it from the top of it to the bottom. Place the cauliflower on a separate baking tray along with any smaller pieces that fell off and also the cauliflower leaves and spray/brush with 2tbsp of oil, drizzle over some tamari and sprinkle with sea salt.

Put both trays in the oven and bake 30-40 minutes or until the pumpkin is soft and cooked through.

Remove from the oven and garnish with the roasted cauliflower and chopped fresh herbs.

Taste the Joy of Life!

Find more delicious and quick recipes on the page.

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