Healthy family dinners
Mar 25, 2020
4 minutes
Cauliflower butter ‘chicken’
SERVES 4 PREP AND COOK TIME 40 MINUTES
1 medium (1.5kg) cauliflower
¼ cup (60ml) extra virgin olive oil
1 medium (150g) onion, chopped finely
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
¼ cup finely chopped coriander leaves and stems, plus extra leaves to serve
1 teaspoon garam masala
1teaspoon ground cumin
1 teaspoon smoked paprika
1 stick cinnamon
400g tomato puree
1 cup (250ml) vegetable stock
½ cup (140g) Greek yoghurt
½ cup (75g) roasted cashews
steamed rice, to serve
Cut the cauliflower into medium-sized florets. Heat 2 tablespoons of the oil in a large, deep frying pan over medium heat; cook cauliflower, in two batches, turning occasionally, for 10 minutes or
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