Baked Cauliflower Curry with Kachumber Salad

This is a delicious, thick curry sauce that goes wonderfully with the Cauliflower and is not spicy at all. It is also a vegan dish
Sorry about the low quality picture, I used my camera phone


Ingredients

Curry

• 1/2 large cauliflower
• 2 tbsp coconut oil
• 1 tsp turmeric powder
• 1 tsp curry powder
• 250 ml vegetable stock
• 1/4 tsp salt
• 120 ml coconut cream
• 1/2 tsp arrowroot powder
• 1 tbsp water

Kachumber Salad

• 1/2 red onion, finely chopped
• 1 tomato, diced
• 1 large cucumber, diced
• 4 mint leaves, finely chopped
• 1 tsp lime juice
• 1/4 tsp cumin powder
• 1/4 tsp chilli flakes (optional)
• 1 handful of baby spinach leaves (optional)

Directions

• Preheat the oven to 180C (350F)
• Remove cauliflower florets from stem, boil for 3 minutes
• Heat the coconut oil in a large saucepan, add the spices then the stock and bring to a boil. Reduce for 5 minutes, then add the coconut milk. Add the drained cauliflower and and stir to coat it in the sauce. Mix the arrowroot with the flour and add it to the sauce until it thickens.
• Transfer the cauliflower and sauce to a baking dish and bake for 5-8 minutes. 
• Meanwhile, combine the salad ingredients. When the cauliflower is done serve on a plate.