1largehead of cauliflower (you need approximately 1kg of cauliflower)
2tbspvegetable oil
2tspgaram masala
½tspchili powder
2tspground coriander
½tsp turmeric
2tspsalt
For the tikka masala curry
1onionfinely chopped
3-4garlic clovescrushed
2tspgingergrated/crushed
2tspgaram masala
2tsppaprika
2tspground coriander
1 tspground cumin
1tspturmeric
½-1tspchili powder
½tspground cardamom
2400g/14oz canscrushed tomatoes
2tbsptomato paste
1cupheavy/whipping cream
2tbspbutter
1-2tspsugar
salt and pepper to taste
Instructions
Pre-heat the oven to 200ºc/390ºF.
Slice the cauliflower floret off the head of cauliflower. Chop the remaining stalk into bite size pieces. Place the cauliflower into a large roasting tray and drizzle over the oil and season with the spices then place into the oven and roast for 30 minutes until golden brown and cooked.
In the meanwhile start making the sauce. Fry the onions in the oil until soft and translucent then add the garlic and ginger and fry for another 30 seconds.
Add all the spices and fry for a minute before adding the tomatoes and tomato paste. Simmer for 5 minutes then add the cream and sugar then simmer for 10 minutes
Add the roasted cauliflower and butter and stir together then allow to simmer for 5-10 minutes. Season to taste and serve.