Mary Miso - Recipes for every day - Cookbooks
1 clove of garlic, chopped
1 table spoon of ginger, chopped
1 tea spoon of coriander seeds, crushed
1 tea sooon of cumin seed, crushed
2 table spoons of olive oil
1 pinch of sugar
400g vegan coconut yogurt without sugar
1 tea spoon of turmeric
2 table spoons cashewnut paste
2 table spoons red curry paste
salt
1 cauliflower
30ml vegetable stock
Preheat oven to 200°C
Roast garlic, ginger, coriander and cumin seeds in olive oil on medium heat. Add sugar and roast another 2 minutes.
In a bowl mix coconut yogurt, turmeric, cashewnut paste and red curry paste. Add the garlic mixture and season with salt. Spread on a baking tray.
Place cauliflower head down into the sauce. Cover with tinfoil and bake 40 minutes.
Take cauliflower out of the oven and remove from the sauce. Heat up vegetable stock and pour into the sauce. Stirr.
Place cauliflower back into the sauce and bake another 45 minutes without the tinfoil. Every 10 minutes pour some sauce over the cauliflower.
