It must be that time of year. I’m craving curry and I’m craving a health-kick, and I want them now. Roasted cauliflower curry takes care of both.
Remember when I said how much I love Indian cuisine? That’s true. Very true. It’s amazing food, and one of favourites. But it’s only half the truth.
I also love Pakistani cuisine. Not so different from Indian foods in many ways, it does in fact share a huge amount of similarities with it.
This isn’t particularly surprising as the two countries have a much entwined history – they were together until 1947.
The sheer scope and size of the Indian and Pakistani cuisines makes it hard to pin down exactly what characterizes them.
As they vary wildly from region to region, there is no such thing as a truly defined example, just a beautiful hot pot of cooking skills and knowledge that often include many varieties of curry mixes, oils and spices.
This particular recipe comes from Rabia in Pakistan, and it’s an absolute stellar example of Pakistani-based cooking.
The ingredients are pretty straight-forward: it’s a curry dish using roasted cauliflower on a tomato base, but the way it’s cooked has a huge impact on fusing all those lovely ingredients into something great.