Kofta/balls:

• ▢ 1/2 tsp toasted cumin seeds
• ▢ 1/4 cup cashews, or use almond slivers or sunflower seeds
• ▢ 3 cups cauliflower florets
• ▢ 1 hot green chili
• ▢ 1/4 cup chopped cilantro
• ▢ 1/2 inch knob of ginger, chopped
• ▢ 1/2 tsp coriander powder
• ▢ 1/2 tsp garam masala
• ▢ 1/4 cup chickpea flour
• ▢ 1/4 cup breadcrumbs, or coarsely ground oat flour
• ▢ 1/4 cup mashed potatoes , or shredded potato
• ▢ 1 tsp organic canola or saffllower oil, optional
• ▢ 2 cloves of garlic, minced or 1/2 tsp garlic powder
• ▢ 1/2 tsp salt

Sauce

• ▢ 1 cup chopped red onion
• ▢ 2 cups chopped tomato, 2 medium
• ▢ 1/2 inch knob of ginger
• ▢ 3 cloves of garlic
• ▢ 1 tsp organic canola , or safflower oil
• ▢ 1 bay leaf
• ▢ 2 cloves
• ▢ 1/4 tsp turmeric
• ▢ 1/2 tsp or more garam masala
• ▢ 1 tsp sriracha , or other hot sauce
• ▢ 1/2 to 3/4 tsp salt
• ▢ 1 cup almond milk , or coconut milk
• ▢ 1/2 cup water
• ▢ cilantro and cashew cream for garnish

• Kofta/balls:
• Preheat your oven to 425 degrees F (220ºc). Begin by toasting the cumin seeds in a dry skillet over medium heat. Stir them gently for about 2 to 3 minutes until they become fragrant and lightly colored. This step enhances their aromatic quality significantly.
• In a food processor or high-speed blender, combine the toasted cumin seeds and cashews. Process them until you achieve a coarse, textured mixture. Then, add the cauliflower florets, hot green chili, chopped cilantro, ginger knob, coriander powder, and garam masala to the processor. Pulse until the cauliflower is finely chopped but not pureed, and all ingredients are well combined. Alternatively, you can hand grate the cauliflower and then mix in all the spices and other ingredients thoroughly.
• Transfer the cauliflower mixture to a large mixing bowl. Add the chickpea flour, breadcrumbs (or coarsely ground oat flour), mashed or shredded potato, optional oil, minced garlic (or garlic powder), and salt. Mix all these ingredients thoroughly until a cohesive dough forms. It’s important to shape the balls immediately after mixing, as cauliflower can release moisture if left to sit, making the mixture too wet. If the mixture seems too moist, add a little more breadcrumbs. If it’s too dry, let it sit for a few minutes to allow moisture to release, or add a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 minutes) to help bind the ingredients.
• Gently shape the mixture into 1-inch (2.5 cm) balls or flatten them into small discs. Arrange them on a baking sheet lined with parchment paper. Lightly spray or brush the kofta balls with a thin layer of oil. Bake for 22-25 minutes, or until they turn golden brown and are cooked through. For an alternative, you can pan-fry the discs in a shallow amount of oil for 3 to 5 minutes per side until golden (note: pan-frying may require a slightly sturdier mixture with more flour or breadcrumbs for best results, as these koftas generally bake better).
• Sauce:
• In a blender, combine the chopped red onion, chopped tomato, garlic cloves, and ginger knob. Blend until you achieve a smooth, consistent puree. If the mixture is too thick to blend, add a few tablespoons of water as needed to help it along.
• Heat 1 teaspoon of organic canola or safflower oil in a pan over medium heat. Once the oil is hot, add the bay leaf and cloves. Sauté for a few seconds until fragrant. Then, stir in the turmeric, garam masala, sriracha (or your preferred hot sauce), and a tablespoon of water. Cook this mixture for about one minute, stirring continuously to prevent burning and to allow the spices to bloom.
• Pour the blended onion-tomato puree into the pan with the spices. Add the salt and mix everything well. Allow the sauce to cook uncovered for 20 to 25 minutes, stirring occasionally. Continue cooking until the mixture significantly reduces, becoming a thick, wet paste. You’ll know it’s ready when it smells wonderfully roasted and you can see a slight separation of oil around the edges. This reduction process is key to developing the rich, deep flavors of the curry.
• Finally, stir in the almond milk (or coconut milk) and water, mixing thoroughly. Bring the sauce to a gentle boil, which should take approximately 5 minutes. If you desire a thicker sauce, continue to cook it for a few more minutes until it reaches your preferred consistency. Taste and adjust the salt and spice levels as needed; you can add a pinch of cayenne pepper for extra heat if you like. Serve the warm cauliflower koftas by generously drizzling them with the prepared sauce. Garnish with fresh cilantro leaves or a dollop of cashew cream. This delightful Cauliflower Kofta Curry pairs perfectly with warm flatbreads like naan or roti, or a steaming bowl of rice for a complete and satisfying meal.

Spice Profile Alterations: For a different aromatic twist in the kofta balls, you can substitute the 1/2 tsp of toasted cumin seeds with 1/2 tsp of toasted coriander seeds. This will impart a slightly more citrusy and earthy note.

Adding More Vegetables or Cheese: To boost the nutrient content or alter the texture of the kofta, consider adding 1/2 cup of shredded potato or zucchini to the mixture. If you’re looking for a creamier, more indulgent touch, incorporate 1/2 cup of your favorite vegan cheese shreds into the kofta dough. These additions can make the balls even more flavorful and satisfying.

Protein Boost: For an extra dose of protein and a heartier meal, blend 1/2 cup of cooked white beans or cooked split peas into the kofta mixture. If you choose this variation, you might consider omitting the cashews as the beans will add sufficient creaminess and binding.

Gluten-Free Option: To ensure this recipe is completely gluten-free, make sure to use gluten-free breadcrumbs or certified gluten-free oat flour. Chickpea flour is naturally gluten-free.

Make-Ahead Tips: Both the kofta balls and the sauce can be prepared in advance. Bake the kofta balls and let them cool completely, then refrigerate them in an airtight container for up to 3 days. The sauce can also be made ahead and stored in the refrigerator for up to 4-5 days. When ready to serve, gently reheat the sauce, then add the warmed kofta balls and simmer for a few minutes to allow the flavors to meld. This makes it an excellent option for meal prepping.

Freezing Instructions: The baked kofta balls can be frozen for longer storage. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container for up to 2-3 months. Thaw in the refrigerator before adding to the reheated sauce. The sauce itself can also be frozen; simply thaw and reheat gently.

Nutritional values based on one serving

Nutrition