Roasted Spicy Cauliflower in Coconut Milk

Who doesn’t like a good flavorful curry? A hot bowl of rich and creamy curry is the ultimate comfort food for most Indians.

There are so many varieties of curries in India . People in the south use coconut milk for their curries quite often and in north India they use tomato onion gravy most of the time.

My husband loves cauliflower so after my marriage whenever I asked him what to make, he always said cauliflower. Whether it was a special occasion or an ordinary day his answer was always the same. In the last few years I have cooked Gobhi Alu so many times that I am bored.

Now a days I have started experimenting with Cauliflower recipes and and in this recipe I have combined two flavors from the north and south. You guessed it, a combination of tandoori and coconut curry.

So I marinated the Cauliflower with my home made tandoori paste and grilled it in the oven. Then I made a base of coconut curry and and I simmered the cauliflower in the curry on a slow flame for few minutes.

Voila!!! My ultimate creamy, delicious cauliflower curry is ready in its two states avatar.

Coming straight to the recipe…

For marinating the cauliflower

Yogurt-1 cup

Cauliflower -1 small /medium bunch.

Kashmiri chili powder-1 table spoon.

Turmeric-1 teaspoon

Salt -according to taste.

Dhaniya powder /coriander powder-1 teaspoon

Garam masala-1 teaspoon

Ginger -Garlic paste – 1 table spoon.


Cut medium /big size florets .

Wash it properly in running water and dry it with a paper towel.

Mix all the spices with yogurt and Mix it in the Cauliflower thoroughly.

Marinate the Cauliflower for 30 minutes.

Bake it in the oven for 7-8 minutes or till this done but still have little crunch left.

Temperature of the oven will be 350 f.(time can vary depending on your oven)

Making of Curry

1 large onion finely chopped

1 tablespoon ginger garlic paste

1 large tomato finely chopped.

1 teaspoon -turmeric powder

1tablespoon kasmiri chilli powder.

1table spoon coriander powder.

1teasoon cumin powder

1 tspoon-garam masala

2 cups of thick coconut milk.

1/2 cups of cashews soaked in water and blended.

2 table spoon oil.


Take a pan

Add oil

When oil is hot add oinion till they are soft and translicent.

Add Ginger Garlic paste.Fry till the raw smell is gone.

Add chopped tomato.Cook till they are soft and mushy.

Add rest of the soices .

Fry till oil seperates. you can add few drops of water to prevent it from burning and sticking.

Add garam masala and cashew paste.

Add cauliflower and mix it thoughly with spices.

Add coconut milk.

If needed add 1/2 cup of water.

Cover the lid and let it boil and then reduce the flame for it to sommer.

Cook for another 5 minutes or till the gravy thikens up to your taste.

Garnish with fresh ciliantro leaves.

Serve it hot with rice and roti.

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