Thursday, June 4, 2020

Curried Roasted Cauliflower With Curried Alfredo Pasta

My friend sent a picture of one her weekend lunch that she prepared, and thus started the story of this. Cauliflower is one of my favorite vegetables. Her stovetop cauliflower looked so tempting and yum that I improvised on it and made this curry and served with pasta. My original plan was to make a taco but you may not stick to the plan always, right. Sometimes the idea just flows and you make something different (which is yummy in the tummy). The whole thing took about 45 min to 1-hour max. That's a reasonable time to have a wonderful meal ready. 

Pasta is one of the favorites for the kids. Sometimes I make it Italian way but sometimes, I kind of do fusion cooking. When you blend two different cuisines, the outcome is more favorable with subtle and distinct flavors from both the cuisines. This curried alfredo sauce is based on the fusion mac and cheese that I make (will post the recipe soon). There are creamy curries in our cuisine and kind of touched a bit of those with the creamy alfredo sauce for the pasta. 

The sauce was decadent, creamy, flavorful with curry but overpowering. It had the right balance of creaminess and curry. The pasta can be served along with some garlic bread. Or with this roasted cauliflower. Any roasted veggies would pair great with this pasta.

Roasted Cauliflower

Serves 4

Cauliflower - 3 and 1/2 cups, small florets
Salt - 1 tsp
Turmeric- 1/2 tsp
Black pepper powder - 1/4 tsp
Chilli powder - 1/2 tsp
Garam masala - 1 tsp
Oil - 3 to 4 tbsp
Rice flour - 1 tbsp
Ginger - 1/2 tsp, grated
Garlic - 1 tsp, minced
Cilantro - 1 tbsp
Lime - optional


In a bowl add salt, turmeric, black pepper, chili powder, garam masala, rice flour, oil, ginger, and garlic. Mix
till everything is combined and looks like a vinaigrette. 

Add the cauliflower florets and mix till all the spice mix is coated well on the florets. Set aside for about 20-30 min. Preheat the oven to 425 degrees F.

Spread a single layer of the cauliflower mixture on a parchment or silicone mat lined baking tray. 

Roast in the oven for about 25 min. Once it is done, take it out, cool for a few minutes. Add cilantro and squeeze a little lime if preferred. 

Serve with rice, quinoa, roti, pasta, or as a taco filling.

Curried Alfredo Pasta

Serves 4-5 persons

Water - 3.5 quarts
Pasta - 4 cups
Salt - 2 tsp
Peas - 1/2 cup (optional)

For the sauce

Butter - 1 tbsp
Cream Cheese - 2 tbsp
Milk - 1 cup
Heavy Cream - 1 cup
Garlic - 1/2 tsp, minced
Onion - 1/2 cup, sliced
Garlic - 1/2 tsp, grated
Salt - 1 tsp
Sugar - 1 tsp
Turmeric- 1/2 tsp
Curry powder - 1/2 tsp
Garam masala - 1/2 tsp
Chilli powder - 1/4 tsp
Black pepper powder - 1/4 tsp
Dried methi (fenugreek leaves) - 1 tsp
Cilantro - 3-4 tbsp
Mozzarella cheese - 1/2 to 3/4 cup (optional)


In a big saucepot, bring water to boiling. Add a little olive oil, salt, and then pasta. Cook the pasta according to the directions (depending on the type and shape of pasta). During the last minute of boiling add frozen peas. 

In the meantime, in a saucepan, add butter and saute onion, garlic, and ginger on a medium-low flame. 

When the onions become transparent (take care not to burn), add chili powder, curry powder, garam masala, turmeric, black pepper powder and saute for a minute. 

Add the cream cheese, milk, cream, salt, and sugar. Let it come to a boil and then simmer for 2 minutes. Switch off the flame and add the dried methi leaves. 

Creamy Indian style alfredo sauce is ready.

Drain the pasta and add it to the creamy sauce. Add mozzarella cheese and cilantro. Mix well and serve.

I served the pasta topped with the roasted cauliflower on top, sprinkled with more cilantro. The spiciness in the cauliflower was perfect for the creamy pasta.


Cumin can be added when you season.

A dash of cumin-coriander powder could also give great flavor.

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