Curry Cauliflower


  • 250g  Fusilli pasta

  • 1 red onion

  • 50g pine nuts

  • ½ red scotch bonnet pepper

  • 6 cloves of garlic

  • 1 pack vine tomatoes

  • 3  medium tomatoes

  • 1 tbsp Jamaica Valley Vegan seasoning

  • 2 tbsp extra virgin olive oil

  • 2 tsp pink sea salt

  • 100g  baby leaf spinach


  1. Wash and place onion, pine nuts, scotch bonnet, garlic, and vine tomatoes on baking tray lined with non stick baking paper.

  2. Sprinkle sea salt of vegetables and drizzle the olive oil over vegetables too.

  3. Place in oven 200c for 20 minutes

  4. Boil kettle & pour water into a pan, adding olive oil and pinch of salt

  5. Add pasta and cook until al dente.

  6. Remove vegetables from oven. Place into blender with 3 medium tomatoes. Blend to a smooth paste

  7. Pour paste into a sauce pan. Stir in pasta.

  8. Add spinach and cover for 5 minutes

  9. Stir & Serve

  10. Vegan cheese on top is option


Company number: 10280176

Trade Mark no: UK00003201508

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