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Indian-spiced baked cauliflower

Name: Indian-spiced baked cauliflower
Cook time: 1 h 10 min
Yield: 4 – 6
Ingredients: 10ml (2 tsp) turmeric powder; 2,5ml (½ tsp) fine salt; 1 large (800g) cauliflower head; 25g butter; 1 (120g) red onion, chopped; 10ml (2 tsp) garlic, peeled and crushed; 5ml (1 tsp) ground ginger; 5ml (1 tsp) dried chilli flakes; 5ml (1 tsp) ground cumin; 5ml (1 tsp) garam masala; 5ml (1 tsp) ground fennel; 5ml (1 tsp) fine salt; 3 (450g) large tomatoes, chopped; 125ml (½ cup) hot water; 30g unsalted cashews; 60ml (¼ cup) coarse breadcrumbs; 250ml (1 cup) crème fraîche or sour cream, to serve; 125ml (½ cup) fresh coriander leaves, to garnish

September 10, 2015 (Last Updated: January 11, 2019)

Recipe by Illanique van Aswegen

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Indian-spiced baked cauliflower

Serves: 4 – 6

Cooking Time: 1 hour 10 minutes

Ingredients

10ml (2 tsp) turmeric powder
2,5ml (½ tsp) fine salt
1 large (800g) cauliflower head
25g butter
1 (120g) red onion, chopped
10ml (2 tsp) garlic, peeled and crushed
5ml (1 tsp) ground ginger
5ml (1 tsp) dried chilli flakes
5ml (1 tsp) ground cumin
5ml (1 tsp) garam masala
5ml (1 tsp) ground fennel
5ml (1 tsp) fine salt
3 (450g) large tomatoes, chopped
125ml (½ cup) hot water
30g unsalted cashews
60ml (¼ cup) coarse breadcrumbs
250ml (1 cup) crème fraîche or sour cream, to serve
125ml (½ cup) fresh coriander leaves, to garnish

Instructions

Preheat the oven to 180°C. Bring a large pot of water to a boil and stir in the turmeric and 2,5ml (½ tsp) fine salt. Drop in the cauliflower head and boil, 4 minutes. Turn the head over and boil for a further 3 minutes. Remove from the water and place in an ovenproof dish or casserole.

Melt the butter in a saucepan over high heat, add the onion and fry until soft and translucent, 5 – 6 minutes. Stir in the garlic, ginger, chilli flakes, cumin, masala and fennel, and fry for another minute. Stir in the 5ml (1 tsp) salt and tomatoes and gently cook until the tomatoes have softened and start to form a sauce, 10 minutes.

Pour the sauce into a blender together with the hot water and cashews and blitz until smooth. Pour the mixture back into the pan and let it simmer until slightly thickened, 10 minutes.

Pour the sauce over the cauliflower head, making sure the whole head is covered, and bake, 20 minutes. Scatter the breadcrumbs over the head and bake for a further 10 minutes.

Serve the cauliflower in wedges with a spoonful of the sauce and some crème fraîche and fresh coriander on the side.