Curries with cauliflower work just great and this vegan, gluten free, spicy cauliflower recipe is really easy to make.
The basis for this vegan, gluten free cauliflower recipe is to fry an onion with garlic, chilli and any spices or spice mix of your choice. Add 1 chopped red pepper and 1 cauliflower, broken into florets.
Stir-fry in the spices for a few moments and then add a little water, just enough to stop the vegetables from sticking and to create a little sauce at the bottom of the pan.
Cover with a tightly fighting lid and allow to cook in its own steam until the cauliflower’s tender. Add chopped tomatoes and cook for another 15 minutes or so.
I like to add some green leaves to the pan at the end, like some spinach or beet greens, but that’s entirely optional and I love to serve it with delicious red quinoa.
If you don’t have any spices in your cupboard or you aren’t used to mixing them, a great way to get started is to buy a mixed bundle of the basic spices that you’ll need to create a tasty dish like this spicy cauliflower recipe.
Available from Amazon, my choice would be this one because it has the basic favourites, which are: turmeric, cumin, coriander, garam masala and chilli. It also has garlic and coriander seasoning and hot and spicy seasoning.
10 minPrep Time
30 minCook Time
40 minTotal Time
- 1 cauliflower, broken into small florets
- 1 onion, cut in half, then in rings lengthwise
- 1 large red pepper, chopped
- 3 giant tomatoes or 6 normal sized tomatoes, chopped
- 3 garlic cloves, finely chopped
- 1 chilli or to taste
- 1 dessert spoon black mustard seeds
- 2 large tsp coriander seeds, crushed in the pestle and mortar
- 3 tsp cumin powder
- 3 tsp turmeric powder
- 2 tsp garam masala
- 2 tsp amchoor powder
- olive oil for cooking
- Heat the olive oil in a large wok-type pan.
- When the oil's hot, put in the coriander and mustard seeds and wait until the mustard seeds start to pop.
- Add the garlic and chilli and stir. After a moment, add the onion, cumin, turmeric, garam masala and amchoor.
- Sprinkle with salt and stir to coat in the spices. Make sure the spices get a chance to cook and then add the red pepper.
- Fry for a few minutes and then pour on a couple of cups of water and cover with a tightly fitting lid.
- Check occasionally and flip the cauliflower over with a spatula to get even cooking. When the cauliflower's tender but not quite soft enough, add the chopped tomatoes, check the salt level and cover.
- Leave to finish cooking and add a splash of gluten free soya sauce.
- Serve with gluten free papadoms, quinoa or rice and spinach.
A delicious, easy-to-make cauliflower curry that you can cook with any spices you like.
If you give it a go, please let us know! What’s your favourite curry recipe?