Cauliflower tikka masala - Jamie, Sunday Times

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This is a Jamie Oliver recipe for a curried roasted whole cauli that was in the Sunday Times Magazine a few weeks ago. I've accidentally thrown the mag away and would like to make this tomorrow. I can find the ingredients on line - but not the method as you have to be a subscriber - can anyone help please?


Serves: 4
1 tsp cumin seeds
1 tsp coriander seeds
3 fresh red chillies
2 thumb-sized pieces of ginger
2 cloves of garlic
2 tbsp garam masala
1 tbsp sweet smoked paprika
1 bunch of fresh coriander
75g flaked almonds
2 tbsp tomato pur!e
Groundnut oil
2 onions
1 x 400g tin of light coconut milk
1 x 400g tin of plum tomatoes
1 large head of cauliflower

EllieWellie

There's a method here: http://www.caloriecount.com/cauliflower-tikka-masala-recipe-r1709738



Preheat oven to 350 F (180 C). Toast cumin and coriander seeds in a dry pan till aromatic, then pop them in a food processor. Add 2 of the chillies, 1 piece of the ginger, the garlic, garam masala, paprika and most of the coriander and almonds (save some of each to serve) and blitz to a smooth paste. Add the tomato paste, season well and pulse to combine.

Finely slice the remaining ginger and chilli. Put in a casserole dish on a medium heat and add a glut of oil. Add the sliced ginger and chill an the onions. Saute for 10 minutes, till the onions are soft. Spoon in the spice paste, reduce the heat, and fry for another 10 minutes. Pour in the coconut milk and tinned tomatoes, and 500 ml of water. Bring to a boil then reduce to a simmer.

Pop the whole cauliflower into the dish, drizzle with oil, then transfer the casserole, lid off, to the oven. Roast for 1 hour until the cauliflower is cooked through and golden.

Toast the leftover almonds in a dry pan and chop the remaining coriander. Serve the cauliflower on a bed of rice, sprinkling over the toasted nuts and coriander.

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Thank you so much......thought I was being so good, clearing stuff away - I'll let you know what this turns out like, although I may not roast it whole, but in smaller pieces to reduce cooking time

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Really enjoyed this recipe - recommend anyone who likes veg curries gives it a go. I added a tin of chick peas to the sauce for extra protein :-)