INGREDIENTS

1 head of cauliflower
Oil for cooking (groundnut or similar)
1 tbsp fresh ginger, grated
1 tsp turmeric
2 large onions, finely sliced
4 fat cloves of garlic, roughly chopped
1 red chilli, finely chopped
1 tsp cumin seeds
1 tsp garam masala
1 tsp fennel seeds
200ml natural yoghurt
100ml cream
100ml water or stock
Handful of sultanas
Chopped almonds (optional)

WHY WE LOVE THIS

There are often times when we receive a large amount of rescued vegetables, which charity agencies may not be able to use in bulk. This is when our chefs work their magic and transform the ingredients into sumptuous, ready to eat meals. Not only is this Cauliflower Pasanda a vibrant yellow, the whole head is roasted with aromatic spices to truly tantalise your taste buds!

Cauliflower Pasanda

Serves 6

STEPS

1. Preheat oven to 180°C.
2. Break cauliflower into florets, cut stems and leaves into 1cm pieces.
3. Put in a roasting tin with ginger and tumeric, splash with oil and roast for 25/30 minutes, until crispy and brown around the edges.
4. Cook the onions and all spices together in olive oil until softened and fragrant (5-8 minutes).
5. Remove from heat and allow to cool for a few minutes before stirring in yoghurt and cream. Add the water or stock and leave in the pan until cauliflower is ready.
6. Fold the roasted cauliflower through the curry pan and let it sit for 10 minutes.
7. Season and garnish with fried curry leaves, sultanas and almonds.
8. Serve with rice or naan bread.

Cauliflower Pasanda

Serves 6

INGREDIENTS

1 head of cauliflower
Oil for cooking (groundnut or similar)
1 tbsp fresh ginger, grated
1 tsp turmeric
2 large onions, finely sliced
4 fat cloves of garlic, roughly chopped
1 red chilli, finely chopped
1 tsp cumin seeds
1 tsp garam masala
1 tsp fennel seeds
200ml natural yoghurt
100ml cream
100ml water or stock
Handful of sultanas
Chopped almonds (optional)

WHY WE LOVE THIS

STEPS

1. Preheat oven to 180°C.
2. Break cauliflower into florets, cut stems and leaves into 1cm pieces.
3. Put in a roasting tin with ginger and tumeric, splash with oil and roast for 25/30 minutes, until crispy and brown around the edges.
4. Cook the onions and all spices together in olive oil until softened and fragrant (5-8 minutes).
5. Remove from heat and allow to cool for a few minutes before stirring in yoghurt and cream. Add the water or stock and leave in the pan until cauliflower is ready.
6. Fold the roasted cauliflower through the curry pan and let it sit for 10 minutes.
7. Season and garnish with fried curry leaves, sultanas and almonds.
8. Serve with rice or naan bread.

Food rescue is stronger than ever with many major milestones reached in the last financial year. OzHarvest Queensland celebrated 20 million meals with stakeholders, corporate partners, community supporters, staff and volunteers. In WA, a crew from Today Tonight followed the delivery of their 10 millionth meal to a local charity partner and the team in Newcastle delivered over one million meals in a year for the first time. Both Melbourne

and Adelaide are close to reaching their 10 million meal milestones.

Thanks to our national partnership with Woolworths, 3.3 million kgs of fresh and nutritious food was rescued from 464 stores. BP fuel our food rescue operations by keeping our 57 vans on the road with 217,921 litres of diesel/ULP and Goodman, who continue to put a roof over our head in many locations across the country.

OUR Food Rescue IMPACT

28M

meals delivered

9M

Kgs rescued

3K

food donors

1K

charities

57

vans

Woolworths has worked with OzHarvest for the last 12 years and together we have saved over 8000 tonnes of food from going to landfill, allowing more than 25 million meals to be delivered. We are very proud to be able to work with them to rescue nutritious food from our stores and help feed Australians in need.