Indian Baked Cauliflower with Cornmeal Sauce

This delicious and healthy baked cauliflower with creamy cornmeal sauce is my vegan twist on a classic Indian dish. The list of ingredients might be long, but once you have everything together, this is an easy recipe which turns out SO GOOD! 

The Recipe

Indian baked cauliflower with cornmeal sauce

Ingredients

For the cauliflower:

1 head of cauliflower

1 teaspoon turmeric powder

1 teaspoon salt

1/2 teaspoon fresh ginger, grated

1 garlic clove, grated

1 tablespoon vegetable oil

dash of pepper

dash of chili

dash of cinnamon

dash of cardamom

2 tablespoons vegan unsweetened coconut yoghurt

For the cornmeal sauce:

1 garlic clove, grated

1/2 teaspoon turmeric powder

1 teaspoon salt

1 teaspoon ginger, grated

1 medium onion, finely chopped

1 bay leaf

1 tablespoon vegetable oil

1 1/2 cups / 230 g corn kernels (fresh or frozen)

1/2 cup / 80 g polenta (corn grits)

1 1/2 cups / 120 ml coconut milk

1 tablespoon lemon juice

2 tablespoons fresh cilantro

Instructions

1. Preheat oven to 410 °F / 210 °C.

2. In a bowl mix spices, oil and yoghurt. Wash cauliflower and cover with the yoghurt marinade. Transfer to a dutch oven cast iron pan (cover with lid) and bake for about 30 - 40 minutes.

3. For the cornmeal sauce heat 1 tablespoon of vegetable oil in a pan. Add garlic, ginger and onion and cook for about 5 minutes. Add spices, corn kernels and polenta. Combine with vegetable broth and coconut milk. Reduce heat and let simmer for about 30 minutes. Add lemon juice and fresh cilantro. Season with salt. Serve with baked cauliflower and more yoghurt (optional). ENJOY!