For the cauliflower
Ingredients (Serves 4)
For the curry sauce
Ingredients (Serves 4)
- Cut the cauliflower into small florets. In a bowl, mix the yoghurt, lemon juice, ginger-garlic paste, paprika, salt, garam masala and oil.
- Add the cauliflower florets, mix well and leave to marinate in the fridge for 1–2 hours. Preheat the oven to 180°C. Bake the cauliflower on a baking tray lined with baking paper for 20–25 minutes until tender.
- Meanwhile, soak the cashews in lukewarm water for 1–2 hours. Whizz in a blender to form a liquid paste.
- Heat the oil in a saucepan and fry the cumin, mustard seeds, cardamom, cloves and cinnamon over a low heat.
- When the mustard seeds start to pop, add the ginger-garlic paste and chillies. Fry the paste until golden brown, the add the onion and fry until translucent. Add the tomatoes with 2–3 tbsp water.
- Simmer on medium heat for 3–5 minutes. Add the turmeric, paprika, garam masala and salt. Allow to simmer briefly then turn off the heat and allow the mixture to cool slightly. Whizz to a smooth sauce in a blender.
- Return the sauce to the pan, add the cashew paste and simmer on a medium heat for 5 minutes, stirring frequently. Add the cauliflower florets, cover with the lid and simmer on low heat for 10-15 minutes, stirring frequently. Just before serving, add the vegan butter and let it melt.
Do not throw away the fine cauliflower leaves! Instead, combine them with fresh herbs and make a chutney or crispy chips in the oven.
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