Oven Roasted Cauliflower with Cashew and Tomato Sauce
3 – 4 people
2 teaspoons coriander seeds
½ teaspoon powdered fenugreek
1 medium sized Cauliflower
1 thumb sized piece of ginger
2 small or 1 medium carrot
3 dessert spoons vegetable oil
2 teaspoons Kalonji (also known as Nigella seeds or Black Cumin)
1 tin chopped tomatoes
¼ teaspoon rock salt
100 millilitres rice cream
4 dessert spoons cashew butter (blend a large pack of unsalted, roasted cashew nuts for 10 minutes)
Begin by heating your oven to 200 degrees Celsius. While it is heating, prepare your cashew nut butter then cut the cauliflower florets from the stem and wash thoroughly. Leave to drain in a sieve then peel the ginger and carrots, top and tail the carrots and then grate both into a fine mass. When this is done, place the cauliflower in a large bowl, add the oil and fenugreek and stir thoroughly then place on a baking tray and sprinkle over the Kalonji/Nigella seeds. When the oven is hot enough, place in the top half and bake for 20 minutes then turn the cauliflower and bake for another 20 minutes.
Once you have turned the cauliflower after 20 minutes, heat a dessert spoon of oil in a saucepan and, when hot, add the ginger and carrot. Stir fry for 1-2 minutes, add the chopped tomatoes and reduce to a simmer then add the rock salt. Simmer stirring occasionally for 15 minutes then mix in the rice cream and then the cashew butter, stir constantly on the heat for another 2 minutes and remove from the heat.
To serve, first put rice on the plate (I used Asian black rice, which is high in antioxidants, but you can use basmati or brown rice if you like), then put a couple of spoons of sauce on the plate and top that with the roasted cauliflower.