Curried Coconut Cauliflower Bake

 
  • Curried coconut cauliflower bake recipe
  • Curried coconut cauliflower bake recipe
  • Curried coconut cauliflower bake recipe
  • Curried coconut cauliflower bake recipe
  • Curried coconut cauliflower bake recipe
  • Curried coconut cauliflower bake recipe
  • Curried coconut cauliflower bake recipe
  • 10-30 minutes to prepare
  • 10-30 minutes to cook
  • 4 adults and 1 baby
  • Can be frozen
  • How to make

1 whole cauliflower
150g quinoa

Sauce:

2 tbsp coconut oil (olive oil or butter can be used instead)
2 tbsp coconut flour (or plain wheat flour)
1 can (400g) coconut milk
2 tsp curry powder 
1 tsp garam masala

Crumble topping:

1 tsp cumin seeds 
1 tsp coriander seeds 
100g cashews (see nut free option)
30g desiccated coconut

Step 1

Preheat your oven to 200°C / 180°C fan / gas mark 6

Step 2

Finely chop the cauliflower into small bite size florets, then steam until just tender, about 15 minutes. Rinse the quinoa and cook at the same time in the boiling water underneath your steamer, as they take the same time to cook. If you don’t have a steamer, simply boil the quinoa and cauliflower together in a large pan until cooked.

Step 3

Meanwhile make your curry sauce. Put the coconut oil and flour in a saucepan and gently heat stirring constantly until a paste is formed – this is called a ‘roux’ and will thicken your sauce. As soon as the paste forms, start to add the coconut milk, gradually stirring it in bit by bit. Make sure you keep stirring continuously to avoid any lumps. Once all the milk is added the sauce should begin to thicken. Stir in the curry powder and garam masala (If it thickens too quickly, reduce the heat a little and keep stirring over a low heat until it is smooth and custard like in consistency.)

Step 4

Drain the cauliflower and quinoa and spread evenly in a baking dish approx. 30cm x 25cm x 5cm. Pour the sauce over the top and mix together carefully. At this point you can mash the cooked cauliflower a little more into the sauce if you prefer, which makes it easier for little ones to ea.

Step 5

Finally make your crumble topping by crushing the cumin and coriander seeds until very fine in a pestle and mortar (powdered spices can be used alternatively). Then crush the cashew nuts until fine – either with the pestle and mortar or a food processor. Ensure the cashews are finely crushed, especially for younger babies. Mix the spice, nuts and desiccated coconut together, then sprinkle evenly over the top of your dish

Step 6

Bake for about 10 -15 minutes until the crumble is golden and it’s piping hot throughout. For younger babies you can mash the cauliflower up a little more with a fork

Contains

  • Nuts

Print this recipe

Recipe notes

This dish can easily be made in advance and stored in the fridge, then cooked later. Or it can be frozen for up to 1 month, just ensure it is fully defrosted in the fridge and then heated through thoroughly before serving.

If you are reheating this dish, cover with foil or a lid and bake for about 20 minutes covered, then a further 10 minutes without the foil until the crumble is golden. Always ensure it is piping hot in the centre.

If you don't have any coconut oil, you can use butter if dairy isn't a problem or olive oil instead. If you're little one can't have nuts for any reason, you can replace the cashews with the same amount of oats, rubbed together with a knob of coconut oil, butter or olive oil. These oils replace the natural oil present in the cashew nuts to create a golden crumble topping.

More tasty recipes to try