Cauliflower and Maple Korma Recipe

Cauliflower and Maple Korma Recipe

Indulge in the exquisite flavours of this effortless cauliflower maple korma recipe, gently infused with mild spices and sweetened to perfection with our luscious Golden Delicate Maple Syrup. It makes a delicious vegan friendly dinner.

Ingredients

• 1 whole cauliflower, cut into bite size florets (include the green bits)
• 2 tablespoons sunflower oil, plus extra
• 1 onion, chopped
• 4 cloves of garlic, grated
• 2 teaspoons grated ginger
• 1 teaspoon garam masala
• 1 teaspoon turmeric
• 2 teaspoons cumin
• 1/4 teaspoon chilli powder
• 1 teaspoon tomato puree
• 250ml passata
• 50g ground almonds
• 150g coconut milk
• 
  1 to 2 tablespoons Pure Maple Syrup, Golden Delicate
  
• Salt and pepper, to taste
• Fresh coriander, to garnish
• Flaked almonds, to garnish

Instructions

1. Place the cauliflower florets on a baking tray and drizzle with a little oil. Toss to coat, then place under a hot grill until just lightly browned. Remove and set aside.
2. Heat the oil in a large shallow pan over a medium heat. Add the onion, garlic, and ginger, then reduce the heat to low. Cover and cook for about 10 minutes until softened, stirring regularly.
3. Add the spices to the pan and cook for 1 minute. Stir in the tomato puree and passata and cook for about 2 minutes, stirring regularly. Add the ground almonds and coconut milk, then cook for about 10 minutes until the sauce thickens slightly. Blend the sauce until smooth, return it to the pan, add the cauliflower, and cook until tender.
4. Stir in the maple syrup. Serve with basmati rice and garnish with flaked almonds and fresh coriander.