Events and Celebrations

Roasted Cauliflower with Tomato Sauce

cook 30 mins
  • 1 cauliflower, separated into florets
  • 3 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 lemon, cut into wedges
  • 1 onion, finely chopped
  • 1 tablespoon rogan josh curry paste
  • 400 g (13 oz) can cherry tomatoes
  • 25 g (1 oz) cashew nuts
  • handful of fresh coriander, chopped
  • salt and pepper
  • boiled rice, to serve
  • Put the cauliflower in a roasting tray and toss together with 2 tablespoons oil, the cumin seeds and lemon. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 20–25 minutes until soft and lightly charred.
  • Meanwhile, heat the remaining oil in a pan, add the onion and cook for 5 minutes until softened. Stir in the curry paste and cook for 1 minute. Pour over the tomatoes and leave to simmer for 15 minutes. Season to taste.
  • Heat a dry frying pan and cook the cashew nuts until golden, then set aside to cool. Squeeze a couple of lemon wedges over the roasted cauliflower and pile on a plate. Spoon over the tomato sauce, scatter with the cashew nuts and fresh coriander and serve with plain boiled rice.
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