Carrot and Cauliflower Loaf With Apple Curry Sauce

This carrot and cauliflower loaf could be eaten at lunch or dinner.

Carrot and Cauliflower Loaf with Apple Curry Sauce

Course: Vegetarian

Cuisine: Fusion


  • Loaf:
  • 2 cups cooked cauliflower florets
  • 2 cups cooked carrots
  • 3 beaten eggs
  • 1 cup whipping cream
  • 1 cup grated cheese
  • 1 tsp. white pepper
  • 1 tsp. paprika
  • 1 tsp. onion powder
  • Apple Curry Sauce:
  • 1 small pared cored and grated apple (For the thin sauce use 1/4 cup apple juice)
  • 1 small onion finely grated
  • 1 tbsp. flour
  • 3 leaves chadon beni minced
  • 1 tbsp. curry powder
  • 1/4 cup coconut milk
  • 1/3 cup of milk
  • 1/2 cup light cream
  • 1/2 cup water or chicken broth
  • Salt and pepper to taste


  • Preheat the oven to 350 degrees F or 180 degrees C.
  • Boil the vegetables. Drain.
  • Finely chop or mash the carrots and cauliflower. Grate the cheese as well. Mix together.
  • Add the whipping cream and beaten eggs.
  • Mix thoroughly then puree the mixture together until you get a smooth paste.
  • Note: You will need a food processor or a hand blender to help you puree the vegetables.
  • Transfer the mixture to a 9 inch greased baking dish or loaf pan.
  • Bake for about 40 minutes in a 350 degree F oven.
  • Leave to cool before cutting. Serve with the apple curry sauce.
  • Note: the following method is for a thick sauce. Follow the extra instructions for a thin sauce.
  • Heat the butter in a sauce pan.
  • Add the onion and curry powder and continue to cook 2 minutes over low heat. Add flour and stir.
  • Note: If you’re doing the thick sauce you would add the grated apple at this step.
  • Stir in the liquids, one at a time and continue to simmer until sauce thickens.
  • Note: Add the apple juice to this step for the thin sauce.
  • Stir in chadon beni, salt and pepper to taste. Serve warm with the carrot and cauliflower loaf.

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Recipe © Simply Trini Cooking. All rights reserved

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