Roasted Cauliflower Makhani

Makhani is a Punjabi word meaning butter. The cauliflower is roasted and then cooked in a rich buttery tomato based sauce with the addition of cream. It is a delicious vegetarian alternative to the popular chicken makhani (butter chicken).

Serves 4-5

Ingredients for marinade

• 1 tbsp. oil
• 2 tbsp. yoghurt
• Salt to taste
• ¼ tsp turmeric
• 2 tsp chilli powder
• 1 tbsp. tandoori powder
• 1 ½ tsp garlic paste
• 1 large cauliflower

Ingredients for makhani sauce

• 1 tbsp. oil
• 3 tbsp. butter
• ½ tsp cumin seeds
• Cinnamon stick, couple of cloves and ½ tsp crushed cardamom seeds
• 1-2 fresh green chillies
• 3 medium chopped onion
• 3 tsp fresh garlic paste
• 3 tsp minced ginger
• 4 tsp coriander cumin powder
• ¼ tsp turmeric
• 1 tsp chilli powder or to taste
• ½ tsp kasuri methi or to taste
• Salt to taste
• 2 tsp honey
• 6 cashews
• 300g tanned tomatoes (blended) or passata
• 1 tbsp. tomato puree
• 1/2 cup single cream
• 1/2 cup of water (more if required)
• Fresh chopped coriander to garnish

Instructions

Mix all the ingredients for the marinade together and pour over the cauliflower florets.

Stir through making sure the cauliflower is coated well.

Roast in hot oven, 200 degrees C for 25-30 mins stirring half way through.

While the cauliflower is roasting, heat oil and butter over medium heat in a large saucepan.

Add the cumin seeds, green chillies, onions and cardamom.

Leave onions to cook until they are a beautiful golden brown.

While the onions are cooking, in a blender add the garlic, ginger paste, cloves, coriander cumin powder, turmeric, chilli powder, salt, honey, cashews, tomato puree and the tomatoes/passata.

Blend this together to form a lovely smooth paste and then add to the onion mixture with ½ cup of water (more if required).

Cover the pan and leave to cook for a few minutes.

Now, add the kasuri methi and cream and stir and simmer for another couple of minutes.

Finally, add in the roasted cauliflower pieces and cook covered for 5 more minutes.

Add a small knob of butter on top (optional), sprinkle with coriander and serve with some naan bread, chapatti or rice

P.S You can make the roasted cauliflower (without the makhani sauce) as an appetiser too and serve it with a cooling yoghurt and mint dip.