Korma Roasted Cauliflower with Naan Tacos

Super simple
Super simple
Super simple
Super simple
0:45 m

Fancy something a little different for your next curry night? Why not try our Korma Roasted Cauliflower with Naan Tacos?

Our delicately roasted cauliflower is served with a delicious korma drizzle and a vibrant kachumber salad to create a handful of heaven. Super easy to make and likely to be devoured in seconds - these guys take fusion cuisine to the highest possible level.

Start cooking ➞




For the tray bake

<item-todo-done>1 large cauliflower<item-todo-done><item-todo-done>1 tbsp medium curry powder<item-todo-done><item-todo-done>1 tbsp ground turmeric<item-todo-done><item-todo-done>1 tsp cumin seeds<item-todo-done><item-todo-done> olive oil<item-todo-done><item-todo-done> Salt & pepper<item-todo-done>

For the kachumber salad

<item-todo-done>2 good quality tomatoes<item-todo-done><item-todo-done>½ red onion<item-todo-done><item-todo-done>½ cucumber<item-todo-done><item-todo-done> juice of 0.5 lime<item-todo-done><item-todo-done> handful of chopped coriander<item-todo-done><item-todo-done> Salt & pepper<item-todo-done>

For the korma sauce

<item-todo-done>3 tbsp korma curry paste<item-todo-done><item-todo-done>100g coconut yoghurt<item-todo-done><item-todo-done>1 tsp cold water, to loosen the sauce if needed<item-todo-done><item-todo-done>1 tbsp mango chutney<item-todo-done>

For the naan tacos

<item-todo-done>250g coconut yoghurt<item-todo-done><item-todo-done>200g plain flour, plus extra for dusting<item-todo-done><item-todo-done>2 tsp baking powder<item-todo-done><item-todo-done>1 tsp nigella seeds<item-todo-done><item-todo-done> melted plant-based butter<item-todo-done><item-todo-done> generous pinch of salt<item-todo-done>

To serve

<item-todo-done>1 tbsp crispy onions<item-todo-done><item-todo-done>1 tbsp flaked almonds<item-todo-done><item-todo-done>1 red chilli, finely sliced<item-todo-done><item-todo-done>2 handfuls of fresh coriander leaves<item-todo-done>

Before you start

Oven preheated to 200˚C, fan setting | Large roasting tray | Medium mixing bowl | Large mixing bowl | Rolling pin | Pastry brush

Prepare the naan taco dough

  • Mix the plain flour, coconut yoghurt and baking powder together in a large mixing bowl with a very generous pinch of salt.
  • Bring the dough together using your hands, then knead for 2 minutes or until a sticky ball has formed.
  • Return to the bowl, cover with a tea towel and set aside to rest.

Meanwhile, make the korma sauce

  • Mix the korma curry paste with the coconut yoghurt, mango chutney, and a little water if needed to loosen the sauce slightly.

Prepare the kachumber

  • Dice the tomatoes.
  • Peel and dice the red onion.
  • Deseed and dice the cucumber.
  • Add everything to the large mixing bowl with a drizzle of olive oil, the lime juice and a good pinch of salt.

    Prepare the cauliflower

  • Chop the cauliflower into small florets and add them to a baking tray with the curry powder, turmeric and cumin seeds.
  • Season generously with salt and pepper and drizzle generously with olive oil.
  • Mix everything together and put the tray in the oven for 30 minutes or until golden and crisp.

Make the naan tacos

  • Cut the rested dough into 12 pieces and roll into balls.
  • Generously flour the work surface and rolling pin and roll each dough ball into a round, small taco shape approx. 10-12 cm in diameter.
  • Heat a large, dry frying pan over a medium-high heat.
  • Add a few of the naan tacos to the pan and cook for 2-3 minutes on one side or until bubbling and golden, then flip and cook for another 1-2 minutes.
  • Brush each naan taco with some melted plant-based butter and repeat until all of the naan tacos are done.
  • Keep warm under a clean tea towel.


  • Drizzle the korma sauce all over the roasted cauliflower and top with dollops of kachumber.
  • Garnish with the flaked almonds, crispy onions, coriander leaves and red chilli.
  • Pop the tray in the centre of the table, ready to share, then scoop the filling up with the homemade naan tacos.
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