Cauliflower Curry


  • 1 kg Cauliflower
  • 1 Onion
  • 2 Cloves Garlic
  • 150g Rice
  • 2 Lemons
  • 15 g Coriander
  • Extra Virgin Olive Oil
  • 200 g Coconut Milk
  • Red Chilli Flakes Pinch
  • 2 tbsp Plain Yoghurt


  • Preheat the grill to high.
  • Trim the cauliflower, keeping aside any leaves, then halve through the core. Slice each half into 3 chunky slices, then place into a large ovenproof pan (30cm), ideally in one layer.
  • Season with sea salt and black pepper. Tear the cauliflower leaves into the pan, then place over a medium heat on the hob. Pour in 500ml of water, so it’s just level with the cauliflower.
  • Peel the onion, cut into quarters and break apart into petals, then peel and finely slice the garlic, and place on top of the cauliflower. Bring to the boil, then leave to bubble away for 10 minutes.
  • Transfer the pan to under the grill, roughly 5cm from the heat, for 10 to 15 minutes, or until gnarly, charred and cooked through, turning halfway.
  • Meanwhile, cook the rice in a pan of boiling salted water according to the packet instruction with half a lemon thrown in, then drain.
  • Remove the pips and any pith from the cooked lemon, then very finely chop the flesh and rind. Pick the coriander leaves from 1 sprig and scatter over with a few pickled chillies (if using) and a splash of the pickling liquor, and finely chop and mix together. Drizzle with 1 tablespoon of oil, then put aside until needed.
  • Remove the cauliflower pan from under the grill, place over a medium heat, then pour in the coconut milk and bring to the boil, stirring gently to combine – try not to break up the cauliflower slices.
  • Pick the remaining coriander leaves and put aside, adding the stalks to a pestle and mortar with a pinch of salt and the chilli flakes. Bash to a paste, then muddle in the yoghurt.
  • Sprinkle the coriander leaves over the curry, squeeze the juice of half a lemon into the rice, then serve with the poppadoms, coriander yoghurt and lemon pickle. Cut the remaining lemon into wedges for squeezing over, then tuck in.


To make your own pickled chillies, finely slice 6 fresh chillies (I like to use a mixture of green and red) and place into a clean, sterilised jam jar. Season generously with sea salt and black pepper, add 2 tablespoons of caster sugar, then cover with cider vinegar.