Sri Lankan · beginner
Sri Lankan Coconut Roasted Cauliflower Curry
Oven-roasted cauliflower florets finished in a creamy coconut sauce spiced with ground turmeric and roasted mustard.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Preheat oven to 200°C (400°F). Toss cauliflower florets with 1 tablespoon coconut oil, ground turmeric, and half a teaspoon of salt.
- 02
Spread florets on a baking sheet and roast for 15 minutes until edges are browned and tender.
- 03
Heat remaining 1 tablespoon coconut oil in a skillet over medium heat, crackling black mustard seeds and curry leaves for 30 seconds.
- 04
Add diced yellow onion and unroasted curry powder, sautéing for 3 to 4 minutes until soft.
- 05
Add roasted cauliflower florets to the skillet, pouring in full-fat coconut milk and 1/4 cup of water.
- 06
Simmer uncovered over low heat for 6 to 8 minutes until sauce thickens around the cauliflower.
- 07
Stir in fresh lemon juice, check salt seasoning, and remove from heat.
A LITTLE KITCHEN KNOW-HOW
Roast-and-Simmer Method
Caramelizing vegetables in dry heat before finishing them in a mild spiced coconut reduction.
Notes from the kitchen
- Pre-roasting cauliflower adds smoky caramelization that prevents florets from getting mushy in gravy.
- Unroasted curry powder maintains a lighter, fresh herbal taste in white vegetable curries.
- Original home-cooking adaptation inspired by Sri Lankan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
