Cauliflower Curry Tray

1

Preheat the oven to 200°C (180°C fan) and gather your ingredients.

2

Put the red onion, cauliflower leaves (if using), ginger, garlic, all the spices and a big pinch of salt in a large baking tray.

Place the cauliflower wedges on top, toss everything in the coconut oil and bake for 20 minutes.

3

The veggies should be nicely roasted and the cauliflower will have softened.

4

To the tray, add the coconut milk, chopped tomatoes and nut butter and stir to combine around the cauliflower wedges. Add a little water if needed, then bake for another 20-25 minutes.
Turn the wedges in the sauce as needed.

5

The sauce will thicken and darken in colour.

6

Add the peas for the last 5 minutes of cooking time.

7

Serve with coriander and flaked almonds.