This is one of my favorite recipes. Good enough for a delicious weeknight or even weekend dinner. It is easy to make, healthy, filling, not too spicy and a hit with kids and adults alike. It is also a great make ahead meal. Remember with curries, the longer they sit, the more the flavours get concentrated. Yum!
I never liked cauliflower growing up. Whenever my Mum made a dish with it, I would always try and look for excuses to not eat it, they never worked though and I had to eat it. But as an adult, once I discovered how good it tastes roasted; I make it more often now. Let’s get started:-
Peel and chop your sweet potato and blanch it for about five minutes. Clean and separate your cauliflower into small florets. Preheat your oven to 200°C.
You can serve this with your flatbread of choice or some steamed rice, something that will not distract the curry flavours on the palate.
I like using basmati rice as a little goes a long way, and it is pretty straightforward to make it. Aged basmati is the best if you can get it. Washing and soaking the rice for about 20 minutes also helps it cook better. I like how it remains firm, doesn’t get sticky and has a really lovely aroma.