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Cauliflower with tomato sauce and naan in a bowl

Roasted cauliflower with tomato & cashew sauce

A star rating of 4.6 out of 5.31 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

For an easy veggie dinner, try this roasted cauliflower in a creamy tomato and cashew sauce. You can use peanut butter instead of cashew, if you like

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal240
fat17g
saturates5g
carbs13g
sugars8g
fibre3g
protein7g
salt0.1g
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Ingredients

  • 1 cauliflower , cut into florets
  • 2 tsp nigella seeds
  • 2 tbsp vegetable oil
  • 3 tsp garam masala
  • 2 garlic cloves , crushed
  • 2cm piece ginger , grated
  • 500g passata
  • 2 tbsp cashew nut butter
  • 50ml double cream or single cream or plain yogurt

To serve

  • brown rice or naan bread
  • ½ bunch coriander , chopped

Method

  • 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.

Recipe from Good Food magazine, February 2019

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Overall rating

A star rating of 4.6 out of 5.31 ratings
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