Delicious baked cauliflower, peas and onion baked in a fine sauce of coconut milk, tomato paste and aromatic spices. Together with rice, quinoa or millet the perfect vegan lunch or dinner.
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 40 minutesminutes
Servings 4Servings
Calories 302kcal
Ingredients
FOR THE CAULIFLOWER:
350gCauliflowercleaned and cut into florets, equivalent to a medium-sized cauliflower
Drain peas from can, rinse with cold water and set aside
Preheat the oven to 200 degrees and prepare a baking dish.
Add cauliflower florets, oil and garlic to baking dish and stir once until well combined.
350 g Cauliflower, 15 ml Frying oil, 2 Piece Garlic cloves
Put in the oven and roast at 200degrees for 10 minutes.
In the meantime the sauce prepare the sauce by putting coconut milk, ginger, tomato paste, bird eye chili, garam masala, cumin, coriander, black pepper, cardamom, turmeric, salt and coconut blossom sugar in a blender and blend to a fine sauce. Optionally add 1 tablespoon of starch or flour, then the sauce will be a little more creamy during baking.
400 ml Coconut milk, 2 cm Ginger, 3 tbspn Tomato paste, 1 Bird Eye Chili, 1 tbspn Garam Masala, 1 tbspn Cumin, ½ tbspn Coriander, ½ tbspn black pepper, ½ tbspn Cardamom, ¼ tbspn Turmeric ground, ½ tbspn Salt, 1 tbspn Coconut blossom sugar, 1 tbspn Starch or flour for thickening
Remove cauliflower from oven, add chopped onion and peas and fold in. Caution hot! Work with a cooking glove.
1 red onion, 1 Cup green peas
Pour sauce over the top and stir with a spoon until everything is well combined. The cauliflower florets should protrude minimally from the liquid. Otherwise, add a little water and stir again.
Put back in the oven and bake for another 25 minutes.
Turn heat down to 175 degrees and bake for another 10 minutes.
Remove from the oven and let cool briefly.
Serve with rice, quinoa, potatoes or pita bread. Top with cilantro leaf and sesame seeds and enjoy!
Coriander or other fresh herbs to taste, Sesame seeds to taste
Keeps up to 4 days in an airtight container in the refrigerator (without garnishes) or up to 1 month in the freezer.