Recipe by Illanique van Aswegen
Indian-spiced baked cauliflower
- 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
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.
This dish of Indian-spiced baked cauliflower makes for a gratifying main with or without rice, or serve it as a side dish to roasted meat or chicken.