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
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
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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.
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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.
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Serve the sauce over the brown rice or naan bread, top with the roasted cauliflower and garnish with the coriander.