Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Serves: 4

Prep time: 20 mins

Cooking time: 50 mins


  • I head cauliflower, broken into florets
  • 3 large potatoes, cut into 1-2cm cubes
  • 3 tbsp oil
  • 2 tsp lime juice
  • 1 tsp Tumeric
  • 1 ½ tsp ground coriander
  • 1 ½ tsp ground cumin
  • 1 tsp sweet paprika
  • 1 tsp garam masala
  • 5cm piece grated ginger
  • 1 tbsp crushed garlic
  • 1 tsp pink rock salt
  • 1tbsp oil
  • 2 tsp ground coriander
  • 1 tsp garam masala
  • ½ tsp cumin seeds
  • ¼ tsp cayenne
  • 1 tbsp grated ginger
  • 1 tbsp crushed garlic
  • 2 large onions, finely sliced
  • 2 cans crushed tomatoes (400g)
  • 1 tsp pink rock salt
  • ¼ cup rice malt syrup
  • Lime juice and fresh coriander (garnish)


  • Preheat oven to 200ºC
  • In a bowl add cauliflower and potato, sprinkle with oil and lime juice and mix well.
  • Mix all spices and salt in a small bowl and sprinkle over cauliflower mixture.
  • Stir in ginger and garlic. Place into a baking dish and bake 45 mins. (Until cooked).
  • Heat sauce oil in a large pan, add the 4 spices, cook 3 mins, add ginger and garlic.
  • Add onions and cook until golden, add tomato and salt and mix well.
  • Bring to the boil, cook until thickened (few minutes), add cauliflower mix and stir.
  • Add ¼ cup water to thin it down a little, mix to combine, and simmer 5 minutes.
  • Let stand for 5 minutes before serving, garnish with lime juice and coriander.


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