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Vegan Diwali Cauliflower Recipe

Name: Mowgli Street Food Newcastles Vegan Diwali Cauliflower Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 unit cauliflower, medium head (cut into florets); 3 tbs olive oil; 1 tsp ground turmeric; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp garam masala; 1 tsp smoked paprika (or sweet paprika); 0.5 tsp ground black pepper; 1 tsp kosher salt; 1 tbs lemon juice; 2 tbs vegetable oil; 1 unit yellow onion, finely chopped; 3 unit garlic cloves, minced; 1 tbs fresh ginger, grated; 1 unit green chili (optional), finely chopped; 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp turmeric; 2 tbs tomato paste; 400 ml canned crushed tomatoes; 1 tsp maple syrup or sugar; 1 tsp salt; 200 ml full-fat coconut milk; 0.25 cups cashew cream (soaked cashews blended) — optional for extra richness; 1 tbs lemon juice; 0.5 tsp salt; 1 tsp mustard seeds; 8 unit curry leaves (optional); 0.5 cups chopped fresh cilantro; 0.25 cups toasted cashews, roughly chopped

Inspired by Mowgli Street Food Newcastle

Time55m

Serves4

Make Vegan Diwali Cauliflower Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Roasted Curried Cauliflower

1 unit cauliflower, medium head (cut into florets)

3 tbs olive oil

1 tsp Ground turmeric

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Garam masala

1 tsp smoked paprika (or sweet paprika)

1/2 tsp ground black pepper

1 tsp kosher salt

1 tbs ReaLemon lemon juice

Spiced Onion-Tomato Sauce

2 tbs Tuscany sunflower oil

1 unit yellow onion, finely chopped

3 unit Garlic cloves, minced

1 tbs Fresh ginger, grated

1 unit green chili (optional), finely chopped

1 tsp Ground cumin

1 tsp Ground coriander

1/2 tsp turmeric

2 tbs tomato paste

1 2/3 cup (400 ml) canned crushed tomatoes

1 tsp maple syrup or sugar

1 tsp Celtic sea salt

Creamy Coconut Finish

7/8 cup (200 ml) full-fat coconut milk

1/4 cups cashew cream (soaked cashews blended) — optional for extra richness

1 tbs ReaLemon lemon juice

1/2 tsp Celtic sea salt

Crispy Toppings & Garnish

1 tsp mustard seeds

8 unit curry leaves (optional)

1/2 cups chopped fresh cilantro

1/4 cups toasted cashews, roughly chopped

1/4 cups pomegranate seeds (for color and brightness)

1/4 tsp red chili flakes or powdered chile (optional)

Serving

4 servings basmati rice or vegan naan

4 unit lemon wedges

Method

Roasted Curried Cauliflower

Preheat and prepare

Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment or lightly oil it.

In a large bowl, toss cauliflower florets with olive oil, turmeric, ground cumin, ground coriander, garam masala, smoked paprika, black pepper, and kosher salt until evenly coated. Spread florets in a single layer on the prepared baking sheet with space between pieces for browning.

Roast for 20–25 minutes, turning once halfway through, until edges are golden-brown and florets are tender. Remove from oven, transfer to a bowl, and toss with 1 tablespoon lemon juice. Set aside.

Spiced Onion-Tomato Sauce

Heat vegetable oil in a wide skillet over medium heat. Add mustard seeds (from the Toppings section) and let them pop for 20–30 seconds; if using curry leaves add them now and fry briefly until fragrant (about 10–15 seconds). Remove seeds/curry leaves to a small bowl for garnish if you prefer, or keep them in the pan.

Add the finely chopped onion to the skillet and sauté over medium heat until translucent and starting to brown at the edges, about 8–10 minutes.

Stir in the minced garlic, grated ginger, and chopped green chili (if using) and cook 1–2 minutes until aromatic, not browned.

Add ground cumin, ground coriander, and turmeric. Cook 30–45 seconds to bloom the spices, stirring constantly so they don’t burn.

Add tomato paste and cook 1–2 minutes, stirring, to caramelize slightly. Pour in the crushed tomatoes, stir to combine, and bring to a gentle simmer. Reduce heat to medium-low and cook 8–10 minutes to thicken slightly.

Season the sauce with maple syrup (or sugar) and 1 teaspoon salt. Taste and adjust seasoning.

Combine with Creamy Coconut Finish

Stir the coconut milk and cashew cream (if using) into the simmering tomato sauce. Increase heat just enough to warm through — do not boil vigorously — and simmer 2–3 minutes until the sauce is smooth and slightly thickened.

Add the roasted cauliflower to the skillet and gently fold so the florets are coated in the sauce. Cook together 2–3 minutes so flavors meld; if the sauce is too thin, simmer a few extra minutes uncovered to reduce. Add 1 tablespoon lemon juice and 1/2 teaspoon salt, then taste and adjust.

Crispy Toppings & Garnish

If you removed the mustard seeds and curry leaves earlier, reheat a teaspoon of oil in a small pan, briefly crisp the reserved curry leaves and mustard seeds for 20–30 seconds, then drain on paper towel.

Scatter toasted cashews, chopped cilantro, pomegranate seeds, and the crisped mustard seeds/curry leaves over the sauced cauliflower. Sprinkle red chili flakes if you want extra heat.

Garnish with additional lemon wedges alongside for serving.

Serving

Serve the Vegan Diwali Cauliflower hot over steamed basmati rice or with vegan naan. Each batch here serves approximately 4. Spoon sauce generously over rice, top with garnishes, and offer lemon wedges at the table.