Whole Roasted Cauliflower with Spicy Tomato Masala Sauce
 
 
Whole roasted cauliflower topped with a spicy tomato masala sauce - the perfect vegetarian centerpiece for a dinner party or holiday meal.
Yield: 4 servings
Ingredients
  • 1 large head of cauliflower (about 2.25 lb)
  • canola oil
  • salt and black pepper, to taste
  • 4 tbsp unsalted butter
  • 2 large onions, diced
  • 1.75-inch piece of ginger, peeled and grated
  • 6 garlic cloves, minced
  • 28 oz canned crushed tomatoes
  • ½ cup almond flour
  • ½ tsp ground cinnamon
  • 1 tbsp kasoori methi (dried fenugreek leaves)
  • ¼ tsp ground cloves
  • 1 tsp kasmiri chili powder
  • cilantro, to garnish
Instructions
  1. Heat oven to 350F.
  2. Remove the leaves and the bottom of the cauliflower. Slice off a small layer of the bottom so that the cauliflower has a nice base to sit on. Rub the cauliflower with oil, trying to get it into all of the crevices. Season with salt and black pepper. Place in a lidded Dutch oven, covered, and bake for 45 minutes.
  3. While the cauliflower is cooking, melt the butter in a large pan over medium heat. Once it is starting to bubble, add the onions and saute for 10 minutes, or until tender and golden. Add in the ginger and garlic. Saute for 1-2 minutes, or until fragrant. Add in the tomatoes along with ½ cup water. Simmer for 5 minutes, then add the ground almonds, cinnamon, kasoori methi, cloves, chili powder, and 1 tsp salt. Simmer for another 5 minutes and then remove from the heat.
  4. After 45 minutes, remove the pot with the cauliflower from the oven. Pour the sauce over the cauliflower and return it to the oven to bake uncovered for another 20 minutes.
  5. Serve warm.
Notes
Recipe from Fresh India
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/12/whole-roasted-cauliflower-with-spicy-tomato-masala-sauce.html