Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
7 Ingredients
Number of servings
6
- 1 small cauliflower
- 2/3 cup tikka masala curry paste
- 1 sheet puff pastry, partially thawed
- 5milliliter olive oil cooking spray
- 270milliliter light coconut milk
- 450grams microwave long-grain rice (to serve)
- 1/2 cup coriander sprigs (to serve)
Nutrition per serving
1510kJ / 360Cal
1510 Kilojoules or 360 Calories
17% of daily energy intake*
Protein
7.2grams
Fat
19.0grams
Carbs
38.0grams
Sugars
4.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This vegan recipe is sure to be a hit with the whole family. A whole baked cauliflower encased in golden pastry topped with a creamy spiced coconut sauce.
Method
Step 1 of 3
Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Remove outer leaves from cauliflower and reserve. Place cauliflower in a microwave-safe bowl and microwave on high for 8 minutes or until just tender. Set aside to cool slightly. Trim bottom of cauliflower so it sits flat. Place on tray and rub with half of the paste.
Step 2 of 3
Arrange cauliflower leaves around pastry border. Using a rolling pin, lightly roll over leaves so they stick to pastry. Wrap pastry around cauliflower, with leaves facing outwards. Spray with oil. Bake for 30 minutes or until golden.
Step 3 of 3
Meanwhile, combine remaining paste and milk in a small saucepan over medium heat. Bring to the boil, stirring occasionally. Remove pan from heat. Cook rice according to packet instructions. Drizzle pie with curry sauce and serve with coriander and rice.
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