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
Prep:5 mins
Serves 4
1 cauliflower, cut into florets2 tsp nigella seeds2 tbsp vegetable oil3 tsp garam masala2 garlic cloves, crushed2cm piece ginger, grated500g passata2 tbsp cashew nut butter50ml double cream or single cream or plain yogurt
STEP 1Heat 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.STEP 2Meanwhile, 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.STEP 3Serve the sauce over the brown rice or naan bread, top with the roasted cauliflower and garnish with the coriander.
