- 1 cauliflower, cut into florets
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- 2 tsp nigella seeds
- 2 tbsp vegetable oil
- 3 tsp garam masala
Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…
- 2 garlic cloves, crushed
- 2cm piece ginger, grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 500g passata
- 2 tbsp cashew nut butter
- 50ml double cream
- brown rice or naan bread
- ½ bunch coriander, chopped
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.
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 and cream, then season to taste.
Serve the sauce over the brown rice or naan bread, top with the roasted cauliflower and garnish with the coriander.