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  • Australian Women’s Weekly NZ

    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
    1 teaspoon ground cumin
    1 teaspoon smoked paprika
    1 stick cinnamon
    400g tomato purée
    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 until dark golden and cooked through. Remove from

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