Cauliflower Korma Recipe – Simple Easy Meals

I often find myself craving something rich and comforting that warms the soul. There’s nothing quite like a creamy korma paired with fluffy basmati rice or soft naan. It’s the kind of meal that invites you to linger at the table, filled with laughter and good conversation.

 Jumping into a bowl of cauliflower korma is like hugging a warm blanket after a long day. Each bite feels indulgent without the weight of guilt, and who doesn’t love that?

Cauliflower korma is an inviting dish that’s bursting with flavor and texture. A traditional Indian preparation, korma is typically made with protein, but in this delightful version, cauliflower takes center stage. 

The blend of spices, roasted cauliflower, and creamy cashew sauce work together to create a delightful meal that satisfies both the palate and the soul. It’s not just clean eating; it’s comfort food done right!

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What is the Flavor Profile of This Dish?

The flavor profile of cauliflower korma is a beautiful mix of warm spices and creamy richness. With notes of nutty cardamom, earthy cumin, and a hint of sweetness from the cashews, every mouthful is layered with flavors. The roasted cauliflower adds a subtle smokiness while the cream ties everything together, making each bite feel luxurious. Add a touch of chili, and you’ve got a warming heat that dances on your tongue.

What Makes This Recipe Different From Other Cauliflower Korma Recipes?

This cauliflower korma distinguishes itself with its emphasis on roasting the cauliflower first. This technique caramelizes the natural sugars in the vegetable, enhancing its sweetness and adding depth. The homemade spice blend and creamy cashew sauce provide a fresh and vibrant taste, making this dish stand out against more traditional versions. Plus, we keep things simple yet flavorful by using easily accessible ingredients right from your pantry.

The Ingredients You’ll Need

Here’s what you’ll need to whip up this delightful korma:

For the roasted cauliflower:

– 1½ kg (3.3 lbs) cauliflower florets and stems (about 2 large heads)

– 3 tablespoons oil

– 1 tablespoon garam masala

– ½ teaspoon ground cumin

– ½ teaspoon ground cinnamon

– ½ teaspoon turmeric

– ½ teaspoon coriander

– ½ teaspoon ground ginger (new addition for extra flavor)

– 2 teaspoons salt

For the korma curry:

– 1½ cups raw cashew nuts

– 2 tablespoons ghee (or butter)

– 1 large onion, finely chopped

– 4 garlic cloves, crushed

– 2 teaspoons fresh lemon juice (new addition to brighten the dish)

– 3 teaspoons grated ginger

– 1 tablespoon garam masala (or substitute korma curry powder)

– 1 teaspoon ground coriander

– 1 teaspoon ground cumin

– 1 teaspoon ground turmeric

– ½ teaspoon ground cardamom

– ½ teaspoon ground cinnamon

– 1 teaspoon chili powder (adjust according to your spice tolerance)

– 2 cups vegetable stock

– 1 cup heavy cream

– 2 teaspoons sugar (optional)

– Salt and pepper to taste

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How to Make Cauliflower Korma

Creating this cauliflower korma is a delightful experience that fills your kitchen with warm, inviting scents. Let’s dive into the step-by-step instructions that will guide you through this simple yet gratifying process.

Step-by-Step Directions

Step 1: Preheat the Oven

First, preheat your oven to 200ºC (400ºF). You want it nice and hot to get that lovely caramelization going on the cauliflower.

Step 2: Prepare the Cauliflower

Take the cauliflower florets and stems, and combine them in a large bowl with oil, garam masala, ground cumin, ground cinnamon, turmeric, coriander, ground ginger, and salt. Toss everything together until the florets are well coated.

Step 3: Roast the Cauliflower

Spread the seasoned cauliflower on a lined baking sheet. Place it in the hot oven and roast for about 30 minutes, or until the florets are tender and have developed a beautiful caramel color. This step really brings out the natural sweetness in the cauliflower.

Step 4: Soak the Cashews

While the cauliflower is roasting away, take your raw cashew nuts and soak them in boiling water for about 10 minutes. This softens them up and makes for a creamy sauce later on.

Step 5: Sauté the Aromatics

In a separate pan, melt the ghee (or butter) over medium heat. Add the finely chopped onion, garlic, and grated ginger to the pan. Sauté these ingredients until they become soft and fragrant, which usually takes about 4-5 minutes.

Step 6: Add the Spices

Once your onions are nice and aromatic, stir in the garam masala, coriander, cumin, turmeric, cardamom, ground cinnamon, and chili powder. Cook for another minute to bloom the spices and allow their flavors to merge beautifully.

Step 7: Blend the Sauce

Drain the soaked cashews and transfer them to a blender along with the onion mixture. Pour in the vegetable stock, heavy cream, and a splash of fresh lemon juice. Blend everything until it’s silky smooth.

Step 8: Combine and Simmer

Pour the blended sauce into a saucepan. Season it with salt, pepper, and a touch of sugar if you desire some warmth. Fold in the roasted cauliflower delicately, ensuring the sauce evenly coats the florets. Let everything simmer gently over low heat for about 10 minutes, allowing the flavors to mingle.

Step 9: Final Adjustments and Serve

Taste and adjust the seasoning if needed. Serve your cauliflower korma warm, and don’t forget to garnish with toasted cashews for a delightful crunch. You can enjoy it with fluffy rice or hot naan.

Tips for Making Cauliflower Korma

– Flavor Boosters: Incorporate a pinch of saffron or a teaspoon of coconut milk for added richness.

– Texture Variety: Try adding peas or bell peppers for extra texture and sweetness.

– Lentil Punch: Toss in some cooked lentils for added protein and nutritional benefit.

– Heat Control: Adjust the chili powder to your preferred spice level; start with a little and add more if you like it hot!

– Prep Ahead: This dish can be made a day in advance and reheated, allowing the flavors to deepen even more.

Storage Tips

Store any leftover cauliflower korma in an airtight container in the fridge for up to three days. For long-term storage, consider freezing it in portions. Just let it cool completely before transferring to freezer bags. When ready to eat, thaw and reheat gently on the stovetop.

Serving Suggestions

– Basmati Rice: Serve this korma over fluffy basmati rice to soak up all those delightful flavors.

– Naan Bread: Pair with warm naan for a heavenly combination; I can’t resist a good piece of garlic naan!

– Fresh Salad: A simple cucumber and tomato salad adds a refreshing crunch.

– Yogurt Sauce: Offer a side of raita (yogurt sauce) to cool down the spice.

– Toasted Nuts: Top with toasted cashews for an extra layer of texture and flavor.

Ingredient Substitutes

– Ghee to Olive Oil: If you’re out of ghee, use olive oil for a different but still tasty twist.

– Heavy Cream to Coconut Milk: For a dairy-free option, replace heavy cream with coconut milk.

– Cashews to Almonds: Swap cashews for almonds or sunflower seeds for a kick.

– Vegetable Stock to Chicken Stock: If you don’t have vegetable stock, chicken stock works perfectly too.

– Fresh Ginger to Ground Ginger: In a pinch, substitute fresh ginger with ground ginger, adjusting the amount as necessary.

Conclusion

I hope you enjoy this cauliflower korma recipe as much as I do! It’s a hearty, comforting dish that brings warmth to any table, and the beautiful blend of spices makes it a favorite not just for vegetarians, but for everyone. So the next time you’re in need of a satisfying meal, this korma is here to fill both your stomach and your heart. Here’s to delicious cooking!

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