B-Well Indian inspired roast cauliflower
(26 Mar 2020)


B-Well Indian inspired roast cauliflower
Recipe by Josh Wiid

For the cauliflower marinade:
½ Cup Vegan yoghurt
2 Tbsp B-Well Original Tangy Mayonnaise
1 Tbsp Garlic & Ginger paste
1 Tbsp Garam Masala
1 tsp Coriander powder
1 tsp Turmeric
1 Tbsp Coriander, chopped
1 Cauliflower
Salt and Pepper    

For the sauce:
2 Tbsp B-Well Canola and Olive Oil Blend
1 Onion, finely sliced
10 Curry leaves
2 Tbsp Garlic and Ginger paste
1 Tbsp each Coriander, Cumin, Paprika Powder
1 Tbsp Roasted Masala
1 Cup Tomato puree
1 tin Coconut milk
1 Tbsp Sugar    
1 Lemon, juiced
Salt and pepper

Toasted Cashews, Chopped Coriander and naan to serve

Preheat your oven to full temperature. In a bowl, combine the yoghurt, B-Well mayo, ginger and garlic paste, garam masala, coriander, turmeric, and chopped coriander to a bowl. Add a big pinch of salt and pepper, mix well, and rub all over the cauliflower.
Place in a roasting tray and put into the oven. Roast at full for 10 minutes and then reduce the heat to 180, cook for a further 30 minutes until slightly softened.
While the cauliflower is cooking, make the sauce. Start by adding the B-Well oil to a pot, then add the onions, curry leaves and garlic ginger paste. Cook for roughly 5 minutes, then add the spices. Cook for a further 5 minutes to toast spices, then add tomato puree. Cook until reduced by a third, then add coconut milk. Stir in sugar and lemon, add salt and pepper, and taste. Once happy, set aside.
Remove cauliflower from the heat. Pour the sauce into a wide flat dish, place the cauliflower on top, and garnish with the fresh coriander and toasted cashews. Lap up the sauce with the naan bread, and enjoy!

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