Tandoori Cauliflower with Cashew Cream
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Tandoori Cauliflower with Cashew Cream
Recipe by Michael Weldon
Serves: 4
Ingredients
1 x Cauliflower
400g cashews, soaked in hot water for 24 hours
½ cup olive oil
1 teaspoon apple cider vinegar
Sea salt
2 tablespoons butter
1 jar Pataks Tikka Paste
2 tablespoons tomato paste
½ cup cream
Garnish
½ bunch coriander, leaves picked
½ bunch mint, leaves picked
1 shallot, sliced thin
1 green chilli
1 lemon
METHOD
Blanch the cauliflower in boiling water for 8–10 minutes until slightly softened.
Drain, cool and place in a roasting tray.
In a frypan melt the butter then fry off the curry paste. Add in the tomato paste and cook out. Add in the cream and cook out until it thickens. Taste and season to your liking.
Spoon half the curry butter over the cauliflower and spread over with a brush. Roast in a 180deg Celsius oven for 15 minutes then spoon and brush over the remaining butter. Return to the oven and cook until the cauliflower is tender and the butter caramelized.
In a blender, blend the cashews with the oil and as much water as they need to become smooth. Add small amounts at a time. Once a pouring consistency add in the vinegar and season with salt.
Serve by spreading the cashew cream on the base of a platter. Add the cauliflower, pour over the butter. Finish with a squeeze of lemon then a load of herbs, shallots and chilli.
