Roasted cauliflower with tomato & cashew sauce
Ingredients
- Step 1 1 cauliflower , cut into florets
- Step 2 2 tsp nigella seeds
- Step 3 2 tbsp vegetable oil
- Step 4 3 tsp garam masala
- Step 5 2 garlic cloves , crushed
- Step 6 2cm piece ginger , grated
- Step 7 500g passata
- Step 8 2 tbsp cashew nut butter
- Step 9 50ml double cream or single cream or plain yogurt
- Step 10 brown rice or naan bread
- Step 11 ½ bunch coriander , chopped
Calories: 240
Carbohydrate: 13 g
Protein: 7 g
Fat: 17 g
Cook time: 45 minutes
Prep time: 5 minutes
Total time: 50 minutes
Servings: 4
TAGS
Dinner
Main course
Supper
2 of 5-a-day
Budget
Cauliflower
Gluten free
Miriam Nice
Vegetarian
Vit C
Directions
- Step 1 Heat oven to 200C/180C fan/gas 6. Toss the cauliflower florets with the nigella seeds, 1 tbsp of the oil and 2 tsp of the garam masala. Spread out onto a roasting tray and cook for 35-40 mins until starting to soften and char, tossing halfway through.
- Step 2 Meanwhile, heat the rest of the oil in a small pan. Add the garlic, ginger, passata and the remaining garam masala and leave to simmer, uncovered, for 10-15 mins. Stir in the cashew nut butter (or peanut butter) and cream, then season to taste.
- Step 3 Serve the sauce over the brown rice or naan bread, top with the roasted cauliflower and garnish with the coriander.