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 full of flavour.
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
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 until soft and browning (about 10 minutes, add the garlic and cook for a couple of minutes, then add the tomatoes and cook these down until dark and thick. Add the spices and sugar and cook for about a minute. Stir in the cream and almonds. Now add the cauliflower warm through.
Prefer the chicken version? See our recipe for Chicken Tikka Masala.