Ingredients (serves four)
- 1 large cauliflower, cut into florets
- 1 tblsp olive oil
- 1 knob of butter melted
- ½ tsp turmeric
- ¼ tsp sea salt
- 1 onion, finely chopped
- 4 garlic cloves, crushed
- 400ml natural yoghurt
- 50g cashew nuts crushed or blended. If possible, soak these in cold water for a little while in advance to make this easier and to achieve a smoother texture
- 1 tsp cinnamon
- 2 tsp ginger (either ground ginger, or fresh ginger finely grated)
- 1 tsp curry powder
- ¼ tsp grated nutmeg
- ¼ tsp ground cloves
- Seeds of 6 cardamom pods, crushed
- 1 bay leaf
Firstly, pre-heat the oven to 200C.
Start by frying the onion until it is really soft and beginning to brown. Don't rush this – if you don’t cook for the onions for long enough their sweetness doesn't come out. When the onions are ready, add the garlic and spices. Fry for a couple more minutes then add the yogurt and crushed cashews. Stir together and then leave to simmer.
Put the cauliflower florets into an oven proof dish over a hot hob and add the olive oil, butter and turmeric. Toss around the pan to cover each floret. Fry gently until the cauliflower starts to brown then cover the dish. Place it into the oven to roast for about 20min. Roasting it like this rather than cooking it in the sauce stops it turning mushy and gives it a delicious flavour.
Once the cauliflower has softened, remove from the oven and gently mix into the curry sauce, trying not to smash it up. Serve with fluffy rice or soft naan breads (or both!).
You can find more recipes from Caroline on her blog, Suppers in Season.