Roasted cauliflower with tomato & cashew sauce

• cauliflower↗1

  cut into florets

• nigella seeds2 tsp tsp
• vegetable oil↗2 tbsp tbsp
• garam masala↗3 tsp tsp
• garlic cloves↗2

  crushed

• ginger↗2cm piece cm

  grated

• passata↗500g g
• cashew nut butter↗2 tbsp tbsp
• double cream↗50ml ml

  or single cream or plain yogurt

• brown rice↗

  or naan bread

• coriander½ bunch

  chopped

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Toss the cauliflower florets with the nigella seeds, 1 tbsp of the oil and 2 tsp of the garam masala. Spread out onto a roasting tray and cook for 35-40 mins until starting to soften and char, tossing halfway through.

2. 2

   Meanwhile, heat the rest of the oil in a small pan. Add the garlic, ginger, passata and the remaining garam masala and leave to simmer, uncovered, for 10-15 mins. Stir in the cashew nut butter (or peanut butter) and cream, then season to taste.

3. 3

   Serve the sauce over the brown rice or naan bread, top with the roasted cauliflower and garnish with the coriander.