ROASTED CAULIFLOWER TIKKA MASALA

Cauliflower is a great vegetable to use as a substitute for meat. It has the ability to char and caramelise on the outside when roasted, and this is exactly what you need when you are making anything tikka.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 190°C/gas mark 5.

Step 2

Roughly chop your cauliflower into bite-sized florets and lay out on a baking tray. Mix 1 tablespoon of curry powder with a generous glug of olive oil and drizzle over the cauliflower. Season, then roast for about 20 minutes, turning halfway through.

Step 3

Meanwhile, put the rice into a saucepan along with the water and simmer with the lid on for about 7 minutes, until all the water has been absorbed and the rice is cooked.

Step 4

To make the sauce, pan-fry the onion in a splash of olive oil over a medium heat for about 5 minutes before adding 1 tablespoon of curry powder.

Step 5

Continue to fry for 30 seconds, then add the chopped tomatoes and the ground almonds and season. Simmer for about 10 minutes, stirring in a splash of cream halfway through. If the sauce becomes too thick, just add a splash of water.

Step 6

Mix the cauliflower with the sauce and then serve with a drizzle more cream and the rice.