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Five Yum Friday

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Curry Crusted Cauliflower

Curry Crusted Cauliflower
Curry Crusted Cauliflower

Here's a classic BOSH! recipe for you guys. This one is PERFECT for a big Sunday feast with your family. Give it whirl, you won't be disappointed!



Roasting vegetables

  • 2 cups cherry tomatoes
  • 2 cups zucchini (roughly chopped)
  • 2 cups red onion (roughly chopped)
  • 2 cups eggplant (roughly chopped)
  • 1 tbsp salt
  • 1 tbsp cumin
  • 1 tbsp garam masala
  • 1/2 cup water
  • Large cauliflower (stem & leaves removed)

Curry crust

  • 1 cup sun dried tomatoes
  • 2 inches ginger
  • 3 cloves garlic
  • 1 red chilli
  • juice of 1 lime
  • 1 tbsp garam massala
  • 1 tbsp cumin
  • 1/2 cup desiccated coconut
  • pinch salt
  • small bunch cilantro

To serve

  • Basmati rice


  1. 1.

    Put the roasting vegetables in a large roasting tin .

  2. 2.

    Cover the vegetables in spices & pour over the water

  3. 3.

    Put the cauliflower on top of the vegetables.

  4. 4.

    Put all the curry crust ingredients in a blender & whizz them up into a paste.

  5. 5.

    Cover the Cauliflower with the paste (you might want to use your hands to get a really good, tight covering).

  6. 6.

    Cover everything with tin foil & bake at 180℃ (356℉) for 1 hour.

  7. 7.

    Take out of the oven, slice the cauliflower & serve immediately with the roast vegetables & a side of rice. BOSH!