Home

Mangalorean Roasted Cauliflower Curry

Mangalorean Roasted Cauliflower
Mangalorean Roasted Cauliflower
  • Preparation time
    100 min
  • Difficulty
    Intermediate
  • Number of servings
    10

The Mangalorean Roasted Cauliflower Curry is an exceptional recipe that combines a fusion of aromatic spices and creamy coconut milk, resulting in a dish that is sure to impress. Whether you're an experienced chef, a restaurateur, or simply are looking for menu ideas for your establishment, this curry is a must-try.

The Mangalorean Roasted Cauliflower Curry showcases a perfect balance of flavours, with a sauce that features a blend of mustard seeds, curry leaves, onions, garlic, and ginger. Our creamy MAGGI® Coconut Powder makes also an appearance to add a note of light sweetness to the dish. The addition of dried guajillo chiles, tomato puree, and madras curry powder adds depth and complexity, elevating the curry to new heights.

Discover more gourmet food and drink menu ideas to inspire your culinary creations. Whether you're looking for recipes suitable for restaurants, catering services, or street food, you'll find a wide range of options to suit every need. Elevate your menu offerings and delight your customers with innovative and tasty dishes.

Ingredients
maggi-coconat-milk-front
MAGGI Coconut Milk Powder
For the sauce
  • 30ml vegetable oil
  • 5g mustard seeds
  • 3g curry leaves
  • 300g Onions, diced
  • 20g Garlic, peeled and chopped
  • 20g Ginger, peeled and chopped
  • 40g dried guajillo chiles, seeds removed
  • 50g tomato puree
  • 20g madras curry powder
  • 400ml Water
  • 100g MAGGI Coconut Milk Powder
For the cauliflower
  • 1.2kg cauliflower
  • 50ml vegetable oil
  • 50g butter
  • 10g madras curry powder
For the garnish
  • 60g coriander
  • 60g mint
  • 50g tamarind puree
  • 30g green chilli
  • 100ml water
  • 50g puffed rice
  • 50g crisp gram threads
  • 50g toasted peanuts
  • 20g toasted coconut flakes
  • 50ml yoghurt
Preparation
  • 1
    Heat the oil in a saucepan on a high heat then add the mustard seeds and curry leaves then allow to crackle before added the onions, ginger, and garlic
  • 2
    Sweat the onions on a medium heat for 20 minutes until soft and slightly caramelised then add the tomato puree and cook for a further 5 minutes
  • 3
    Pour in the water and add the MAGGI Coconut Milk Powder and simmer for 20 minutes
  • 4
    Remove the sauce from the heat and blend until smooth. Set aside until required
  • 5
    Cut the cauliflower into steaks then rub with the oil
  • 6
    Add the steaks to a pre-heated pan and cook for 5 minutes on each side.
  • 7
    Mix the butter and curry powder together then add to the pan and baste for a further 5 minutes or until the steak is cooked.
  • 8
    Place the herbs, chilli, water and tamarind into a blender and blitz until smooth then add to the sauce.
  • 9
    Mix the puffed rice, gram threads, peanuts, and coconut together.
  • 10
    Spoon the sauce on to a serving plate, sit the steak on top and sprinkle over the garnish then finish with yoghurt.

TYPICAL VALUES 

Per 100g

Per serve

Reference Intake

% RI*

Energy

569kJ

137 kcal

1411kJ

339 kcal

8400 kJ

2000 kcal

17%

 

Fat

8.9g

22.1g

70

32%

of which: saturates

4.1g

10.2g

20

51%

Carbohydrate

9.8g

24.4g

260

9%

of which: sugars

4.3g

10.7g

90

12%

Fibre

2.1g

5.1g

-

-

Protein

3.3g

8.1g

50

16%

Salt

0.16g

0.40g

6

7%

*Reference Intake of an average adult (8400 kJ/2000 kcal).

Based on the stated recipe. Portions should be adjusted for children of different ages.

Energy

 Fat Saturates Sugars Salt

1411kJ

339 kcal

 22.1 g 10.2 g 10.7 g 0.4 g
17%* 32%* 51%* 12%* 7%*

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.

Related Recipes