Curried Cauliflower

Roast Curried Cauliflower & Spinach

  • Vegetarian
Ready in just 40 minutes, this dish is a great meal in itself or side dish as it's full of vegetables and flavour!
  • 35 MINS

    Cooking Time

  • Easy


  • 5 MINS

    Prep Time

  • 4 People


  • 1 Knorr Vegetable Stock Cube
  • 400 g tinned chickpeas liquid drained and reserved
  • 1 cauliflower
  • 2 green peppers sliced
  • 1 onion cut into wedges
  • 100 g baby leaf spinach
  • 2 tsp medium curry powder
  • 20 ml oil
  • chopped coriander


  • 1 lemon juice and zested
  • 2 tbsp 0% fat Greek yoghurt
  • sprinkle of pepper

  1. Heat the oven to 200°C. Mix the Knorr Vegetable Stock Cube with oil to make a paste and coat the cauliflower florets (setting aside the cauliflower leaves). Place on a tray, toss and roast for 10 minutes.

  2. After 10 minutes, scatter over the curry powder, chickpeas and cauliflower leaves then toss together. Return to the oven for 12-15 minutes until lightly charred.

  3. Remove from the oven and stir in the spinach leaves.

  4. For the dressing, put the coriander, lemon juice, lemon zest and pepper in a blender and blitz until smooth.

  5. Serve the roasted veg, drizzling the dressing and sprinkle with coriander to garnish.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 176.75 kcal
Protein (g) 8.25 g
Sugar (g) 8.02 g
Fat (g) 6.99 g
Fibre (g) 8.04 g
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