Whole Roasted Masala Cauliflower
While roasted cauliflower in an onion and tomato masala with diced carrots and crushed peas.
This is the perfect vegan centrepiece for Ramzan. It can eaten with rice or roti.
INGREDIENTS
1 whole cauliflower, trimmed
2 tbs vegetable oil
2 carrots diced
1 cup frozen peas
1 lemon
salt for seasoning
2 tbs vegetable oil
For the masala
1 large white onion, diced
2 tbs vegetable oil
4 tomatoes, diced
1 tsp salt
3/4 tsp chilli powder (or as you like it!)
1/4 tsp turmeric
METHOD
Begin by making the masala. Add the onion & oil to a cold pan. Sweat it out on a medium flame, stirring occasionally to avoid it from catching. You want the onion to be soft & translucent.
Add the tomatoes to the sweaty onion. Give Bhunnai, that is, stir on a medium heat to cook the tom through & evaporate most of the moisture. You should have a sort of paste!
Add the dry spices. Bhunnai until you can no longer smell the raw turmeric & the oil begins to separate. Divide the masala into two portions
Place the cauliflower in a roasting tray, season and cover with foil. Roast in a preheated oven at 180 degrees C for 20 minutes.
Remove the foil and brush one batch of the onion and tomato masala onto the cauliflower. Try to get some of the masala between the florets.
Roast the cauliflower for a further 10-15 minutes or until it is cooked through. You can check by passing a butter knife easily through the middle of the cauliflower. The masala would have charred on the top which will add a nice BBQ flavour.
Meanwhile, saute the carrots in a bit of oil with the batch of masala until they have cooked through.
To cook the peas, place in a saucepan with a little water until the peas are soft. Drain the water, season and squeeze over the lemon juice. Give the peas a crush.
To plate, place the cauliflower in the middle of a serving platter, dress the carrots around it, followed by the crushed peas.
Garnish with coriander and a squeeze of lemon