Spicy Roasted Cauliflower Masala by Val Riziotis

Ingredients
1 cauliflower cut into small florets
2 tsp paprika
1 tsp chilli powder
1/2 tsp cayenne
1/2 tsp garam masala
(OR USE CHATT MASALA INSTEAD OF ABOVE SPICE MIX)
2 cloves garlics minced
1 inch chunk of ginger peeled and minced
1/2 cup coconut milk canned
1 lime juiced
2 tsp olive oil
1/2 tsp salt

Toppings
Fresh Corriander
pomegranate arils
Fresh mint
Mango Chutney or Tahini to serve

Optional Protein strips
Fried or grilled strips of protein e.g. fried tempeh, tofu, bacon, chicken as desired

Optional Rice if making as a main dish for 3-4 people

Method

1. Preheat oven to 220 C

2. Line a baking sheet with parchment paper

3. Combine all ingredients in a bowl and mix adjusting spices to your taste. Add cauliflower florets and mix in well. Marinade 30 minutes (or overnight ) You can also skip this step and go right into cooking, but this does help give it more flavour.

4. Evenly distribute cauliflower mixture on baking sheet. Bake 35 minutes, rotating halfway through

5. After 20 mins gently grill or fry protein strips if adding

6. Prepare Rice according to packet instructions

7. Prepare cashew nuts . Heat a non stick frying pan add nuts and brown on both sides tossing continuously so as not to burn them. Set aside.

8. Serve cauliflower onto a large platter

9. Add in grilled/fried protein strips

10. Sprinkle the pomegranate arils across the dish

11. Sprinkle across toasted cashew nuts

12. Add toppings- fresh coriander & or mint

13. Pour over tahini or add dolops of mango (or tamarind) chutney

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