Name: Korean cauliflower curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 cauliflowers (900gm each), trimmed, cut into large florets; 2 tbsp vegetable oil, plus extra for drizzling; 1 each large onion and carrot, finely chopped; 1 large green apple, peeled, cored, finely chopped; 500 ml (2 cups) vegetable stock; 100 gm packet Korean curry powder (see note); 2 tbsp honey; Micro chervil and micro green shiso, and steamed Korean rice (short grain), to serve; Cauliflower Spice; 1 tsp garlic powder; 1 tsp onion powder; ¾ tsp smoked paprika

This punchy cauliflower curry by Daero Lee of Sydney’s Soul Dining evokes a popular Asian curry brand that’s sweetened with apple and honey. The use of florets is inspired by the cauliflower rice found in Australian supermarkets, but a serving of regular rice won’t got astray.

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Ingredients

2 cauliflowers (900gm each), trimmed, cut into large florets

2 tbsp vegetable oil, plus extra for drizzling

1 each large onion and carrot, finely chopped

1 large green apple, peeled, cored, finely chopped

500 ml (2 cups) vegetable stock

100 gm packet Korean curry powder (see note)

2 tbsp honey

Micro chervil and micro green shiso, and steamed Korean rice (short grain), to serve

Cauliflower Spice

1 tsp garlic powder

1 tsp onion powder

¾ tsp smoked paprika

Method

Preheat oven to 180°C fan-forced. For cauliflower spice, combine powders and paprika in a large bowl. Add cauliflower. Season to taste, drizzle with extra oil and toss to coat. Transfer to two oven trays lined with baking paper and roast, turning occasionally, until golden (20-25 minutes).

Meanwhile, heat oil in a large saucepan over medium-high heat. Add vegetables and apple; cook, stirring occasionally, until softened (5-6 minutes). Add stock and bring to the boil. Reduce heat to medium; simmer until vegetables and apple are tender (8-10 minutes). Add curry powder and honey, and cook, stirring occasionally, until thickened (3-4 minutes). Cool slightly, then transfer to a high-speed blender and blend until smooth; season to taste.

Divide sauce among serving plates and top with roasted cauliflower. Scatter with micro chervil and micro green shiso and serve with steamed Korean rice.

Korean curry powder is available from Korean grocers and specialty food shops. We used Ottogi brand, which is similar to Japanese curry roux blocks but comes in powder form. It is available in mild, medium and spicy; we used medium for this recipe.

This recipe also calls for cooling (see method).
Note

Recipe by Daero Lee Chef

Chef and co-owner of contemporary Korean restaurant Soul Dining in Sydney.

Photography by Brett Stevens Photographer

Brett Stevens is an award-winning food, travel and still-life photographer based in Sydney, Australia. His career spans the globe; regularly taking on assignments for esteemed international magazines, advertisers and publishing houses. His signature style bestrides food, lifestyle, architecture, design and travel. Brett is renowned for his ability to create innovative work that combines his technical, considered eye with a playful organic freedom. Inspired by design, architecture and a bold aesthetic, Brett sights the work of Geoffrey Smart, Joel Sternfeld, Gregory Crewdson and Edward Burtynsky as but a few who inspire his ideals of creative expression. Whether it be large-scale studio set-builds, location shoots or concise tabletop environments, Bretts’ passion for photography and distinctive style is reflected in every shot he captures. Brett finds creative freedom and experimentation through his many personal projects, which allows him to maintain a clear headspace through the non-commercial elements of his craft. Invigorated by the current shift traditional advertising, marketing and publishing clients are making into generating multi-faceted digital and print content, Brett is now collaborating with clients on concepts that encompass all media outlets and platforms. Even though he remains a ‘stills’ photographer at heart he is engaging with some of the best editors, sound and post-production teams and has directed motion for a multitude of OLO, EDM and tablet platforms. With an enviable professional career that has encompassed many changes to all facets of the industry, Brett Stevens continues to evolve and embrace new technologies to best serve his clients while creating work that exemplifies his talent and distinct creative style. Some of Brett’s clients include Gourmet Traveller, DMG Fine Wine, Are Media, Dominos, Harvey Norman, Delicious, NLM, Domayne, Vogue Living, Sainsbury’s, Waitrose, Smeg Appliances, Jones, Condé Nast, Time Inc, Rockpool Group, Food & Wine, Mercedes Benz and Hardie Grant.

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Styling by Olivia Blackmore

Ingredients

Method

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