ONLY 75p

Morrisons Cauliflower


Gobi cauliflower curry

Restaurant: The Natural Cookery School
Serves: 4
Prep / cook time 30 minutes

Created by Natural Cook, Erin Baker of the Natural Cookery School in Nailsworth, this tangy curry is a good way of using up winter’s cauliflower. You could also add any other seasonal vegetables that you enjoy, such as spinach, broccoli and carrot.


Morrisons Cauliflower - ONLY 75p
Valid until 2nd March 2023
Simply swipe your Taste Club card at the till and get a Morrisons Cauliflower for only 75p. Offer is limited to 3 redemptions per Taste Club member. Only available whilst stocks last. Offer is not transferable. Discount cannot be retrospectively applied. Subject to availability.


For the curry

2.5cm (1 inch) fresh ginger, peeled

2-3 garlic cloves, peeled

2 tbsp ghee or coconut oil

1 tsp cumin seeds

1 tsp mustard seeds

½ tsp asafoetida

1 onion, sliced

2 medium tomatoes, chopped

½ tsp ground turmeric

1 tsp ground coriander

¼ tsp chilli powder, more to taste

1 medium cauliflower head, broken into small florets

salt to taste

100ml water

½ tsp garam masala

fresh coriander leaves, finely chopped



Grind the ginger and garlic together in a food processor, a mortar and pestle or chop/grate finely by hand.


Heat the ghee (or coconut oil) in a pan and add the cumin seeds, mustard seeds and asafoetida. When the cumin seeds begin to splutter, add the sliced onion and cook until the onion begins to turn golden, adding a splash of water if the onion starts to stick.


Add the ginger/garlic mixture, tomatoes, turmeric, ground coriander, chilli powder, salt, and cook for 5-8 minutes or until the tomatoes start to break down.


Add the small cauliflower florets and cook for a minute or two, until the vegetables look well coated and shiny. Add the water, bring to a boil and simmer for 10-15 minutes, until the cauliflower is cooked. If you like thin gravy, add more water.


Remove from the heat, add the garam masala and coriander leaves, mix gently and cover. Leave to sit for a couple of minutes. Taste and adjust the seasoning.


Serves four as a main or two as a side dish


Erin Baker runs the Natural Cookery School in Nailsworth. The Natural Cookery School’s approach to cooking uses foods that are minimally processed; whole grains, fresh local produce and minimally refined sugars.
Erin creates wonderful takeaway feasts, including Meat-Free Mondays, and offers outdoor catering for events. She also run day and residential cookery courses at the Natural Cookery School. For more natural recipes like this one, why not take a look at Erin’s book, The Veg Table.