Cauliflower Curry

A creamy cauliflower curry with roasted cauliflower, spiced yogurt sauce, toasted almonds, and caramelized raisins. Comforting, hearty, and easy to make.

Prep Time50

Cook Time40

Total Time55

Course: Main Course

Cuisine: Indian

Keyword: Cauliflower Curry

Servings:

Calories: 351kcal

Ingredients

For the Curry

600–700 g cauliflower cut into florets (1 medium head)
30 ml oil or ghee 2 tablespoons
150 g onion finely chopped (1 medium)
12 g garlic minced (3 cloves)
15 g fresh ginger grated (1 piece, 2.5 cm / 1 inch)
240 g tomatoes finely chopped (2 medium)
5 g cumin seeds 1 teaspoon
5 g ground coriander 1 teaspoon
3 g turmeric 1 teaspoon
3 g Kashmiri chili powder or paprika 1 teaspoon
3 g garam masala 1 teaspoon
Salt to taste
240 ml water
8 g fresh cilantro chopped (2 tablespoons)

For the Blackened Raisins & Almonds

30 ml ghee or oil 2 tablespoons
40 g raisins
30 g sliced almonds

US Customary - Metric

Instructions

Preheat oven to 350°F (180°C). Break cauliflower into florets and spread across 2 trays. Drizzle with 4 tablespoons oil, season with salt, and toss. Roast 30–40 minutes, stirring once, until tender and golden. If browning too quickly, cover loosely with foil.
Cook the onion base: Heat 1 tablespoon oil in a large pan over medium heat. Add onions and cook 8 minutes until softened and lightly colored. Stir in garlic and ginger, cooking 2 minutes more.
Add the spices: Sprinkle in cardamom, cumin, coriander, garam masala, black pepper, and a pinch of salt. Stir 1–2 minutes until fragrant.
Make the sauce: Lower the heat. Stir in ground almonds, then pour in 1 cup milk. Simmer gently for 10 minutes, stirring occasionally. Turn off heat, then stir in yogurt until smooth. Adjust seasoning.
Combine cauliflower and sauce: Add roasted cauliflower to the pan and coat in the sauce. If needed, add a splash more milk to loosen.
Toast raisins and almonds: In a small pan, heat raisins for 2–3 minutes until puffed and darkened. Stir in flaked almonds and toast 1 minute. Remove from heat.
Serve: Transfer curry to a dish. Scatter raisins and almonds on top. Serve hot with rice or chapattis.

Notes

Make ahead: The curry base can be prepared a day ahead; add roasted cauliflower just before serving.
Yogurt tip: Use full-fat Greek yogurt to avoid splitting when stirred in.
Vegan option: Swap yogurt for unsweetened coconut yogurt and use plant milk.
Serving ideas: Best with basmati rice, chapattis, or naan.

Twist Ideas

Spicier: Add fresh green chilies or stir in chili flakes with the spices.
Sweeter: Use golden raisins or sultanas for a lighter, fruity finish.
Nutty: Swap ground almonds for cashew paste for a creamier sauce.
Fusion: Stir in roasted sweet potatoes or chickpeas for added bulk.
Fresh lift: Top with cilantro or squeeze lemon juice before serving.

Nutrition