Roasted cauliflower with tomato & cashew sauce
For an easy veggie dinner, try this roasted cauliflower in a creamy tomato and cashew sauce. You can use peanut butter instead of cashew, if you like
Method
Heat oven to 200C/180C fan/gas 6. Toss the cauliflower florets with the nigella seeds, 1 tbsp of the oil and 2 tsp of the garam masala. Spread out onto a roasting tray and cook for 35-40 mins until starting to soften and char, tossing halfway through.
Meanwhile, heat the rest of the oil in a small pan. Add the garlic, ginger, passata and the remaining garam masala and leave to simmer, uncovered, for 10-15 mins. Stir in the cashew nut butter (or peanut butter) and cream, then season to taste.
Serve the sauce over the brown rice or naan bread, top with the roasted cauliflower and garnish with the coriander.