4 Serves
70 Mins
Preheat your oven to 200°C and grease an 8x8-inch baking dish with a small amount of butter.
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Vitamin K
18 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
61 µg / 400 µgCalcium
121 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
164 mg / 1,250 mgPotassium
446 mg / 4,700 mgSodium
531 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
5 g / 28 gSugar
6 g / 50 gSaturated Fat
19 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
Steam the whole cauliflower until tender, then allow it to cool slightly before slicing it into thick horizontal slabs.
In a saucepan over medium heat, warm the peanut oil and sauté the minced ginger, shallot, and garlic until fragrant.
Stir in the spice blend and cook for another 3 minutes until the spices are aromatic.
Add the all-purpose flour to the pan and stir constantly for 2 minutes to cook out the raw flour taste.
Whisk in the coconut milk and salt, simmering the mixture for 3 to 5 minutes until the sauce thickens.
Arrange the cauliflower slices in the prepared baking dish and pour the curry sauce evenly over the top.
Sprinkle the cumin seeds and breadcrumbs over the dish, then drizzle with melted butter.
Bake for 25 to 30 minutes until the top is golden brown and bubbling, then garnish with fresh cilantro before serving.
32
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