BAKED CAULIFLOWER WITH CASHEW BUTTER
You can buy a packet or small jar of ready-made tandoori spice blend in most supermarkets and delis. Alternatively you can make your own with ground spices – you just need a mixture of cumin, ginger, coriander, paprika, cayenne and turmeric plus garlic powder. Adding a fresh chilli to the cashew butter mixture will give it some real heat.
SERVES 4
PREP 10 MINUTES
COOK 40 MINUTES
125g (4½oz/½ cup) cashew butter
2 tbsp coconut oil
1 tbsp tandoori spice blend
a pinch of ground turmeric
1 red chilli, deseeded and diced (optional)
juice of 1 lime
1 large cauliflower, trimmed and separated into florets
a handful of coriander (cilantro), chopped
sea salt
cooked rice and griddled chicken or salmon (optional), to serve
Preheat the oven to 180°C (160°C fan)/350°F/gas 4. Line a baking tray (cookie sheet) with foil or baking parchment.
In a bowl, mix together the cashew butter, coconut oil, tandoori spice blend, turmeric, chilli (if using) and enough lime juice to make a smooth paste.
Add the cauliflower and turn it in the spicy mixture until the florets are coated all over. If it’s too thick, you can thin it down with some water or more lime juice.
Arrange the cauliflower florets on the lined baking tray and bake in the preheated oven for about 40 minutes until cooked, tender and golden brown.
Serve hot, sprinkled with sea salt and coriander, with rice and griddled chicken or salmon, if you like.
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