Cauliflower tikka masala - spice pots
3
Points®
Total time: 2 hr 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ingredients
Cauliflower, Raw
1 whole, broken into even florets
Balsamic vinegar
2 tablespoon(s)
Olive Oil
1½ tablespoon(s)
Spice Pots Tandoori Masala Blend
4 teaspoon(s), level
Lemon Juice, Fresh
1 tablespoon(s)
Onion
1 large, chopped
Garlic
2 clove(s), crushed
Tinned Tomatoes
1 can(s), large
Spice Pots Korma Blend
3 teaspoon(s), level
Dark soft brown sugar
1 teaspoon(s)
Plain Soya Yogurt
300 g
Instructions
1
Mix together the marinade ingredients and pour over the cauliflower in a shallow dish or plastic container. Mix well with your hands. Leave to marinate in the fridge for at least 2 hours, or overnight.
2
Preheat the oven to 180°C, fan 160°C, gas mark 4. Place the cauliflower on a baking tray and roast for 10 – 15 minutes. Then set aside.
3
To make the sauce, in a pan add the oil and place over a medium-high heat, add the onions and cook for 10 minutes, or until soft and browning.
4
Add the garlic and cook for 2 minutes, add the tomatoes and reduce until dark and thick. Add the spices and sugar and cook for 1 minute. Stir in the yogurt.
5
Add the cooked cauliflower, season to taste and serve garnished with the coriander.
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