The ve­gan main

Baked cau­li­flower with spices, spinach and tomato

The Guardian - Feast - - News -

Prep Cook Serves 15 min 75 min 4

8 large vine toma­toes (700g net weight)

½ tsp ground turmeric

1½ tsp ground cumin

1 tbsp ground co­rian­der

1 tsp ground cin­na­mon Seeds from 8 car­damom pods, crushed in a mor­tar ⅛ tsp ground cloves 2 smalls heads cau­li­flower, trimmed and cut into medium-sized flo­rets (850g net weight)

90ml olive oil Salt

3cm piece fresh gin­ger, peeled and roughly chopped

5 gar­lic cloves, peeled and roughly chopped

1 red onion, peeled and finely chopped

1 large green chilli, de­seeded and finely chopped

1 tsp black mus­tard seeds 1½ tsp tomato paste 30g co­rian­der leaves, roughly chopped, plus a few ex­tra leaves to gar­nish

200g baby spinach 100g cherry toma­toes, cut in half This would go re­ally well with rice or some other grain. If you don’t mind it not be­ing dairy-free, serve with Greek yo­ghurt or even creme fraiche.

Heat the oven to 180C/350F/gas 4. Coarsely grate the toma­toes on a box grater, dis­card­ing the skin: you should end up with about 600g grated tomato.

Mix all the spices in a small bowl, then add a third of this mix­ture to a large bowl. Add the cau­li­flower, two ta­ble­spoons of oil and a halftea­spoon of salt to the large bowl, then toss to coat.

Put the gin­ger, gar­lic and a quar­ter-tea­spoon of salt in a mor­tar and crush to a rough paste.

Heat two ta­ble­spoons of oil in a fry­ing pan on a medium flame and, once hot, fry the onion un­til soft and browned – about seven min­utes. Add the gin­ger and gar­lic paste, green chilli and mus­tard seeds, stir-fry for a minute more, then stir in the tomato paste and re­main­ing spice mix­ture, and cook for an­other 30 sec­onds. Add the grated tomato and a tea­spoon of salt, leave to sim­mer for five min­utes, then stir in the co­rian­der and spinach, and cook for an­other three min­utes, un­til the sauce has re­duced a lit­tle.

Trans­fer the sauce to a 20cm x 30cm bak­ing dish and top with the cau­li­flower mix and cherry tomato halves. Cover tightly with foil, bake for 40 min­utes, then re­move the foil, driz­zle with a ta­ble­spoon of oil and bake un­cov­ered for 10 min­utes more. Re­move from the oven, driz­zle with the re­main­ing ta­ble­spoon of oil, top with a lit­tle co­rian­der and serve.

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