I’m starting to love cauliflower, actually really love it. No I haven’t yet used it to make a pizza base (for those of you who’s tried it, please tell me if this really works!), weather it raw in a salad, or cooked and blended with other flavours it acts as a great pallet enhancer.

For a weekday meal I wanted something that didn’t take up too much time but also warm as I’ve been eating variations of salads due to the heatwave so a change was needed. Curry it was (from one extreme to the other)! The kitchen is always stocked with these spices, as you well know, therefore a caulifower curry seemed mike the right way to go, this dinner served both us too, and lunches for the next two days (I still have half of the cauliflower left)!


– 1 cauliflower with all flourets chopped from the core and chopped again
– 3 green birdseye chillis
– 1 diced red onion
– 3 mid-size potatoes, dices
– 3 ripe plum tomatoes, diced
– 1 thumb-sized piece of ginger, grated
– 3 garlic cloves
– 1/2tbsp agave syrup or honey
– 2 bay leaves
– 2 cardamom pods
– 1tsp ground cumin
– 1tsp turmeric
– 1tsp garam masala
– A small handful of freshly chopped coriander
– 400ml homemade vegetable stock
– Freshly ground black pepper
– 1tbsp coconut oil


– Heat the oil in a large casserole and cook the onion on a low heat for 10 minutes until soft, before adding the garlic, chillies, and ginger, cook for 2 minutes.
– Stir in the tomatoes and the rest of spices (apart the bay laves), and then stir in the cauliflower and potatoes, a few twists of black pepper, stir until they are coated with sauce, before adding in the stock.
– When the vegetables are cooked, remove the cardamom pods, add the coriander.
– Serve into bowls and dig in.