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Curried cauliflower porridge

  • Prep: 5m
  • Serves: 2
  • Cook: 20m
Presentation photo of Curried cauliflower porridge


All to be sourced organic where possible

  • 80g Flahavan’s Irish Organic Porridge Oats
  • 1 small cauliflower
  • ½ tsp turmeric
  • 2 tsp sunflower oil
  • Salt and pepper
  • 1 tbsp butter or ghee
  • 2 heaped tsp of madras paste
  • 200ml coconut milk
  • 200ml water
  • To serve:
  • 2 tbsp mango chutney
  • 2 tbsp natural yoghurt
  • 2 tbsp toasted flaked almonds
  • Handful of coriander
  • 1 small green chilli, finely sliced

Recipe by


1. Preheat the oven to 180°C

2. Peel away the outer green leaves and cut two chunky steaks from the centre of the cauliflower

3. Mix the turmeric with the sunflower oil and season with salt and pepper

4. Place the cauliflower steaks on a flat baking tray lined with foil and brush with the turmeric oil mix. Roast for 15-20 minutes or until golden brown around the edges.

5. Meanwhile, grate the remaining cauliflower, then add it to a medium-sized saucepan and dry fry for 2-3 minutes by moving the cauliflower around in the pan to remove any excess water

6. Add the butter and madras paste to the pan and cook for another 2-3 minutes, stirring to coat the cauliflower

7. Add Flahavan’s Irish Organic Porridge Oats, coconut milk and water to the pan and continue cooking, stirring regularly for 10-15 minutes

8. Spoon the porridge into two bowls and top each with a roasted cauliflower steak, a dollop of mango chutney and yoghurt. Finish by sprinkling over the flaked almonds, coriander and green chilli to serve