Ingredients:
– 1 head Cauliflower, leaves and tough stem removed and washed
– Water for blanching
– 2 teaspoons salt
– 1/2 teaspoon turmeric
– 1/2 teaspoon chili powder (optional)
Sauce/Gravy:
– 2 teaspoons oil
– 1/2 medium red onion, chopped
– 1-inch ginger, chopped
– 5-6 cloves garlic, chopped
– 1 dry red chili or chili flakes (to taste)
– 3 medium tomatoes, chopped
– 1 teaspoon garam masala
– 1/2 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1 Tablespoon dried Fenugreek Leaves (kasuri methi)
– 3/4 cup coconut milk (from can)
– 1/4 cup ground cashews or 1/3 cup soaked cashews
– 3/4 teaspoon salt
– 1/4 teaspoon raw sugar or 1/2 teaspoon maple syrup
Instructions:
1. Blanching Cauliflower:
– Bring a large pot of water to a boil.
– Add salt, turmeric, and chili powder.
– Blanch the whole cauliflower, covering and cooking for 4 minutes on each side.
2. Sauce Preparation:
– In a pan, heat oil over medium heat. Saute chopped onion until golden.
– Add ginger, garlic, chili, saute for 2 more minutes.
– Incorporate spices, then add tomatoes, salt, sugar, fenugreek leaves. Cook covered until tender, mash larger pieces.
– Allow the mixture to cool slightly, then blend with coconut milk and cashews into a smooth puree. Adjust seasoning.
3. Baking:
– Preheat oven to 400°F / 200ºC.
– Place the blanched cauliflower in a baking dish, pour the puree on top to cover it completely.
– Reserve 1/3 of the sauce for serving later.
– Bake at 400°F / 200ºC for 40-45 minutes until cauliflower is dry to touch and sauce thickens. Rotate dish after 30 minutes.
4. Finishing:
– Heat the reserved sauce until it thickens.
– Serve the roasted cauliflower hot with flatbreads, salads, or quinoa. It can also be chopped and used in wraps or sandwiches.