I used turmeric to cook a dish of cauliflower curry, or called Cauliflower in Portuguese sauce. Amazingly, I found my daughter ate a lot of them. I thought it’s the magic of the thick curry sauce. I’m glad to find another way to get my kid eat more greens. Apart from hiding vegetables, I can cook the vegetables in a thick and delicious sauce to intrigue my daughter.
Baked Cauliflower Curry (Printable recipe)
- 420 gm cauliflower
- 2 Tbsp butter
- 1 tsp turmeric powder
- 1 tsp curry powder
- 250 ml vegetable stock or chicken stock
- 1/2 tsp sugar
- 1/4 tsp salt
- 120 ml coconut milk
- 2 Tbsp thickened cream (or light thickened cream)
- 2 tsp cornflour
- 2 Tbsp water
- Rinse cauliflower and cut into pieces. Blanch in boiling water for 3 minutes. Drain well.
- Preheat oven to 200C (395F).
- Heat butter in a wok or sauce pan over medium-low heat. Add turmeric powder and curry powder until fragrant. Pour in vegetable stock (or chicken stock) and bring it to boil. Cook until reduced to 2/3, about 5 minutes. Add coconut milk and thickened cream. Season with salt and sugar. Toss back cauliflower and coat with sauce well. Continue to cook for another 5 minutes. Add thickening and cook to the preferred consistency.
- Transfer cauliflower together with sauce into an oven-proof baking dish into the preheated oven. Bake for 5 to 8 minutes and let the cauliflower well absorb the sauce and softened. Serve hot.
- You can use other vegetables if desired, e.g. broccoli. It’s a great way to get my kids to eat more vegetables, including cauliflower or broccoli because they like them in delicious and thick sauce.
- Before transferring into the preheated oven, it’s better to taste the sauce by yourself, and adjust by adding more salt or sugar to suit your own taste.