This dish was a result of opening my spice cupboards, breathing in the aromas, and going with my instincts to create a dish I knew I would enjoy. It’s been a while since I played with my Spice Kitchen masala dabba spice tin, and it was a joy to revisit it..
Small/medium cauliflower, cut into even florets
500g passata/sieved tomatoes
Medium red onion, peeled and chopped
3 fat garlic cloves, peeled and finely chopped
2 tablespoons tomato purée
2 healed tablespoons of ground almonds/almond flour
2 tsp brown mustard seeds
2 tsp ground ginger
2 tsp ground roasted cumin seeds
2 tsp Garam masala spice mix
1 tsp ground coriander
1 tsp ground turmeric
1/2 tsp ground chilli powder or to taste
Options: add vegetables of your choice, chunks of boiled potatoes can add some substance if necessary
Heat your oven to 200C/400F, spread the cauliflower florets on a large oven tray and drizzle with olive oil. Roast until browned and softened without cooked so much that it’s falling apart. Keep to one side until needed.
In a large pan over a medium heat, warm some rapeseed oil, or oil of your choice, briefly. Add the mustard seeds, when they start to pop, add the chopped red onion. Cook for a few minutes until it starts to soften.
Add the chopped garlic, cook for a 1-2 minutes.
Add all of the spices except the the Garam masala and cook together for 1-2 minutes without burning the spices. Add the passata and tomato purée and stir well. Swish out the passata container with 100-200ml of water and add that to the pan. Stir it all well.
Turn the heat down, cover to save on splattering, and cook for 5 minutes.
Add the Garam masala and stir through, then add the ground almonds, stir through and cook for a further 5-10 minutes to thicken. Cook for longer for a thicker sauce, less for thinner.
Add the cauliflower florets and cover them all with the sauce and cook for a further 5-10 minutes. Turn the heat off, cover the pan and allow the flavours to develop for several hours, or a couple of days even, before heating and serving.
Eat on it’s own as a complete dish, or with rice, grains or lovely flatbreads.