This recipe came about after a visit to Dishoom in Edinburgh. I saw that they had a chicken tandoori masala marinated in sweet vinegar (rather than the usual yoghurt). So, I though I would give it a try for one of my monthly pop-up Indian takeaways. The heat comes from the marinated cauliflower whilst the sauce is very gentle and flavoursome.
1 large cauliflower, broken into similar size florets
For the marinade:
2 tablespoons balsamic vinegar
1/2 tablespoon oil
Salt, to taste
4 teaspoons of Tandoori Masala Blend
Good squeeze of lemon juice
For the sauce:
1 tablespoon of oil
1 onion, finely chopped
2 garlic cloves, crushed
1 400ml tin of chopped tomatoes
2/3 teaspoons of either Goan Spice (hot), Bhuna Spice (medium) or Korma Spice (mild)
1 teaspoon soft brown sugar
300ml single cream or use coconut milk
1 tablespoon of ground almonds (optional)
Salt, to taste
Coriander, to garnish
First up, mix up all the marinade ingredients and pour over the cauliflower in a shallow dish or plastic container. Mix well with your hands. Leave to marinade for 2 hours or overnight.
To cook the cauliflower, set the oven to 180 and roast the cauliflower for around 10 to 15 minutes. It should be cooked but retain a lovely bite.
To make the sauce, heat the oil and cook the onion and garlic until soft, then add the tomatoes and cook these down until the paste is thick. Add the spices and sugar and cook for about a minute. Stir in the cream and almonds. Now add the cauliflower.