Naan dippers with fresh mint & coriander raita
The perfect start to an Indian buffet, this refreshing dip is sure to have your guests digging in - ideal for New Year's Day
Roasted cauliflower with tomato & cashew sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 cauliflowercut into florets
- 2 tsp nigella seeds
- 2 tbsp vegetable oil
- 3 tsp garam masala
- 2 garlic clovescrushed
- 2cm piece gingergrated
- 500g passata
- 2 tbsp cashew nut butter
- 50ml double creamor single cream or plain yogurt
To serve
- brown riceor naan bread
- ½ bunch corianderchopped
Nutrition: per serving
- kcal240
- fat17g
- saturates5g
- carbs13g
- sugars8g
- fibre3g
- protein7g
- salt0.1g
Method
step 1
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.
step 2
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.
step 3
Serve the sauce over the brown rice or naan bread, top with the roasted cauliflower and garnish with the coriander.
