Tikka cauliflower skewers with makhani sauce

• red onions↗2

  peeled and quartered

• cauliflower↗1 large
• tikka masala spice mix↗2 tbsp tbsp
• neutral oil3 tbsp tbsp
• neutral oil3 tbsp tbsp
• garlic cloves↗4

  crushed

• ginger↗10g g

  grated

• tikka masala spice mix↗2 tsp tsp
• bay leaf↗1
• cinnamon stick↗1
• tomatoes↗400g g

  roughly chopped

• butter↗25g g
• honey↗1 tbsp tbsp
• double cream↗50ml ml
• yogurt↗200g g

Step-by-step instructions

1. 1

   Flake away the layers of the onion so you are left with ‘petals’. Cut the cauliflower (including the stalks and leaves) into bite-sized pieces. Mix the spice mix and 2 tbsp of the oil in a bowl, then tip in the onion and cauliflower pieces and toss to coat. Will keep covered and chilled for up to 24 hours.

2. 2

   For the sauce, heat the oil in a frying pan over a medium heat. Fry the garlic and ginger for 3 mins, then stir in the spice mix. Sizzle for 1 min, then add the bay, cinnamon stick and tomatoes. Simmer for 15-20 mins until thickened, then stir in the butter, honey and cream. Leave to cool, then blend in a food processor until smooth. Stir in the yogurt and season.

3. 3

   Thread the cauliflower and onion onto skewers. Brush the remaining oil over the barbecue bars and cook the skewers for 15-20 mins, turning frequently, until the cauliflower is tender. Serve with the makhani sauce on the side for dipping or drizzling over.