Crusty cauliflower with veggies

From Bosch

subheading: Ingredients:

subheading: Roasting Vegetables:

2 cups cherry tomatoes

2 cups zucchini (roughly chopped)

2 cups red onion (roughly chopped)

2 cups eggplant (roughly chopped)

1 tbsp salt

1 tbsp cumin

1 tbsp garam masala

½ cup water

Large cauliflower (stem & leaves removed)

subheading: Curry Crust:

1 cup sun dried tomatoes

2 inches ginger

3 cloves garlic

1 red chilli

juice of 1 lime

1 tbsp garam massala

1 tbsp cumin

½ cup desiccated coconut

pinch salt

small bunch cilantro

subheading: To Serve:

Basmati Rice

subheading: Method:

1 Put the roasting vegetables in a large roasting tin

2 Cover the vegetables in spices & pour over the water

3 Put the cauliflower on top of the vegetables

4 Put all the curry crust ingredients in a blender & whizz them up into a paste

5 Cover the Cauliflower with the paste ( you might want to use your hands to get a really good, tight covering

6 Cover everything with tin foil & bake at 180℃ (356℉) for 1 hour

7 Take out of the oven, slice the cauliflower & serve immediately with the roast vegetables & a side of rice

BOSH!

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