Shops / Sponsored Feature

Recipe of the week: cauliflower korma

By bristol247, Thursday Sep 10, 2020

With more people in Bristol cooking meals from scratch than ever before, Better Food provides a little inspiration for you by sharing some of their tried-and-tested recipes.

The final recipe in this series – Cauliflower Korma – shows how easy it can be to enjoy tasty, nutritious, organic food, whether that’s at home or out and about. Even if you fancy a night off cooking.

This delicious recipe is simple to make at home, but, if you decide to let someone else do the hard-work, you can also enjoy it in the Better Food café, or take away for a treat dinner at home. It’s part of their new Made For You range, which uses the best organic ingredients to create a seasonal, café-style menu, freshly made by Better Food’s chefs right here in Bristol.

Cauliflower Korma

Serves 3-4


For the main dish­:
1 small to medium cauliflower
2 tbsp vegetable oil
2 tbsp turmeric powder
1 tsp salt
2 onions
2 garlic bulbs
Thumb of ginger
2 tbsp sugar
1 tbsp tomato puree
2 tbsp coconut oil
4 tbsp ground almonds
150g yoghurt (cow’s or soya)
Generous handful of toasted flaked almonds
handful fresh coriander (chopped)

For the spice mix:
2 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp fenugreek seeds, 1 tsp whole cloves, 1 tbsp fennel seeds, 1 tsp black peppercorns – lightly toast in pan, grind then add in 1 tbsp turmeric powder & 1 tbsp cinnamon powder

To serve:
Generous handful of lightly toasted flaked almonds
handful fresh of coriander (chopped)

• Cut the cauliflower into florets, roughly chopping the leaves. Into a medium-sized bowl, add 2 tbsp oil and 2 tbsp of turmeric powder. Coat the cauliflower in the turmeric mix, season with the salt and pepper, and roast for 8-10 mins at 170°C.
• Into a blender, blitz the onion, garlic, ginger, sugar, tomato puree, 1 tsp salt along with a couple of tablespoons of water to create a paste.
• Fry the paste in 2 tbsp coconut oil and cook for 5 minutes. Into a separate mixing bowl, roughly combine the spices, before adding to the paste. Cook on a medium heat for another 10 mins. Add 350ml of water, 4 tbsp of ground almonds and simmer for 10 mins until the sauce slightly thickens, then turn off the heat and fold in the yoghurt and the roasted cauliflower.
• To serve, top with toasted flaked almonds and handful fresh coriander.
• Serve with rice and naan bread.

Share and tag Better Food in your locally sourced creations on Instagram or Facebook feeds. Go to and sign up to their newsletter for 10% off your first shop – perfect for gathering this week’s recipe ingredients. Better Food is a Bristol-based independent retailer, with three stores and cafés across the city, championing organic, local and ethical produce for over 25 years.

Read More: Recipe of the week: cherry frangipane tart

Related articles