Indian Prawns With Cauliflower

Recipes from Sheet Pan Dinners by Jenny Tschiesche and Liz Franklin, published by Ryland Peters & Small (£20) Photography by Steve Painter © Ryland Peters & Small.

Indian food is synonymous with both prawns and cauliflower. Here the two are combined in a mild and fragrant curry.

Serves 4 


  • 1 cauliflower, chopped into florets
  • 2 tbsp sea salt
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1½ tbsp freshly chopped coriander
  • 2 garlic cloves, crushed
  • 5 mm finger of fresh ginger, peeled and grated
  • 1 tbsp ground cumin
  • ½ tbsp ground turmeric
  • ¼ tbsp ground coriander
  • 1/8 tsp ground cinnamon
  • 400g can coconut milk
  • 400g can tomatoes, chopped
  • 225g frozen king prawns
  • 1 tbsp freshly chopped coriander (optional)


  1. Preheat the oven to 200°C/400°F/Gas 6.
  2. Place the cauliflower florets on a baking sheet with sides. Sprinkle over 1 teaspoon of the salt and drizzle over the olive oil. Bake in the preheated oven for 30 minutes.
  3. Meanwhile, make the sauce with the onion, coriander, garlic, ginger, spices, coconut milk, chopped tomatoes and the remaining salt. You can do this by mixing these ingredients in a bowl or preferably in a food processor.
  4. Add the sauce and prawns to the baking tray, stir and return to the oven for a further 20 minutes until cooked. Sprinkle over the freshly chopped coriander, if using, and serve.

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