Curried cauliflower canapés

  • Prep: 10m
  • Cook: 25m
  • Serves: 6

These vegetarian and gluten-free Curried cauliflower canapés make the perfect finger food whenever you are entertaining. They are best served at room temperature or slightly warm.


  1. Preheat the oven to Fan 180°C / 200°C/400°F/Gas 6.
  2. Line a rectangular brownie pan (approx. 27 x 20 x 3 cm) with greaseproof paper.
  3. Grate the cauliflower (florets and stalks) with the coarse side of a cheese grater. Place grated cauliflower in a bowl.
  4. Mix in eggs, curry powder, salt, garlic powder, turmeric and grated cheese.
  5. Add finely chopped coriander and mix again until all the ingredients perfectly mixed.
  6. Pour mixture in brownie pan and spread evenly all over. Using a potato masher, pack the vegetable mixture so it is dense.
  7. Bake in the oven for 25-30 mins until slightly golden.
  8. Leave to cool down in the tin, then cut into squares (or any other shape you prefer).
  9. Serve slightly warm or at room temperature topped with chutney and microgreens.


All to be sourced organic where possible

  • 500g organic cauliflower
  • 3 organic eggs
  • 1.5 tsp mild curry powder
  • 0.5 tsp turmeric
  • 0.25 tsp garlic powder
  • 0.25 tsp salt
  • 75g extra mature organic cheddar
  • 15g fresh coriander
  • Toppings:
  • Organic chutney (tomato or mango) - storebought or homemade
  • Small handfull microgreens

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