1½kg/ 3.3lbscauliflower florets and stems (approximately 2 large heads of cauliflower)
3tbspoil
1tbspGaram Masala
½tspground cinnamon
½tspground turmeric
½tspground coriander
½tsp ground cumin
2tspsalt
For the korma curry
1½cupsraw cashew nuts
2tbspbutter/ghee
1largeonionfinely chopped
4garlic clovescrushed
3tspcrushed ginger
1tbspGaram Masala(you can also use Korma curry powder)
1tspground coriander
1tsp ground cumin
1tsp ground turmeric
½tsp ground cardamom
½tsp ground cinnamon
1tspchili powder
2cupsstock/broth
1cupcream
2tspsugar(optional)
salt and pepper to taste
Instructions
Pre-heat the oven to 200ºC/400ºF.
Combine all the ingredients for the roasted cauliflower and mix well.
Spread the spiced cauliflower onto a lined baking sheet then place in the oven and roast for 30 minutes or until the cauliflower is caramelized and fork tender.
In the meantime, soak the cashews in boiling water for 10 minutes.
Sauté the onion, garlic and ginger in the butter until soft and fragrant. Add the spices and cook for another minute.
Drain the cashews then transfer to a blender with the onion mixture, stock and cream.
Blend until smooth then pour into a saucepan and season with salt, pepper and sugar.
Add the roasted cauliflower and allow to simmer gently for 10 minutes.
Adjust the seasoning and serve with rice, naan and toasted cashews.