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Curried cauliflower baguettes

Curried cauliflower baguettes


Cauliflower takes on a deliciously nutty flavour when roasted – it's fantastic in these vegetarian baguettes

  • Feeds 4 Feeds 4
  • Ready in 50 minutes

Each serving contains

  • Energy
    1420kj 338kcal
  • Fat
    Med 15%
  • Saturates
    Low 6%
  • Sugar
    Low 14%
  • Salt
    Low 14%

% of adult’s reference intake | Carbohydrates per serving : 46g


  • 1 Co-op British cauliflower, cut into florets, plus a few leaves
  • 1 tbsp curry powder
  • 5cm ginger, grated
  • ½ tsp chilli flakes (optional)
  • 1 tbsp Co-op vegetable oil
  • 1 small red onion, sliced into wedges
  • 100g dairy free yogurt alternative
  • 2 tbsp Co-op mango chutney
  • 2 Co-op demi baguettes, sliced in half
  • 2 tbsp flaked almonds
  • Coriander leaves, to garnish
  • Handful lettuce leaves
  • 2 tomatoes, quartered


  1. Preheat the oven to 200°C/fan 180°C/gas 6 and toss the cauliflower florets and leaves with the curry powder, ginger, chilli flakes, if using, and vegetable oil
  2. Season well, then spread out on a baking tray and roast for 30 mins, adding the onion wedges for the final 20 mins of cooking time
  3. Mix the yogurt alternative and mango chutney, then spread on the baguette halves
  4. Spoon over the roasted cauliflower and onion, sprinkle with the almonds and garnish with the coriander
  5. Combine the lettuce and tomato for a salad to serve on the side

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