Cauliflower Korma with Blackened Raisins

Ingredients

• 100 g Cashews
• 1.6 kg Large cauliflowers (About 1.6 kg in total; broken into bite-sized florets)
• Rapeseed oil (Use 3 tbsp for frying the onions, plus enough extra to coat the cauliflower)
• Salt (½ tsp for the cauliflower, 1½ tsp for the sauce, plus more to taste)
• 2 Large onions (Peeled and thinly sliced)
• 4 Garlic cloves (Peeled and minced)
• 1.5 cm Fresh ginger (Peeled and grated)
• 0.75 tsp Ground cardamom (Finely ground seeds from 8 pods)
• 0.75 tsp Black pepper
• 2 tsp Garam masala
• 0.5 tsp Chilli powder
• 2 tsp Rose water (The author likes Steenbergs)
• 500 ml Non-dairy milk (Add enough to thin the sauce to the consistency of pouring yoghurt)
• 2 tbsp Brown rice syrup
• Raisins (1 handful, to serve)
• Flaked almonds (1 handful, to serve)

Steps

1. 1

   Heat the oven to 180°C/350°F/gas mark 4. Put the cashews in a heatproof bowl, cover with freshly boiled water, and leave to soak for 10 minutes.

2. 2

   Drain the cashews, add 250ml water, and blend until smooth to make a cashew paste.

3. 3

   Break the cauliflower into bite-sized florets and place them in a large bowl. Pour over just enough rapeseed oil to coat, scatter over ½ teaspoon salt, and toss with your hands.

4. 4

   Transfer the cauliflower to two baking trays, arranging it in a single layer. Roast for 30–40 minutes, until tender and nicely browned in places. If the florets begin to burn, cover them loosely with foil.

5. 5

   Meanwhile, heat 3 tablespoons rapeseed oil in a large frying pan over a medium flame. Add the onions and fry for 12–15 minutes, until soft and browning.

6. 6

   Add the garlic and ginger and fry for 3–4 minutes.

7. 7

   Stir in the cardamom, black pepper, garam masala, and rose water.

8. 8

   Add the brown rice syrup, 1½ teaspoons salt, and the cashew paste. Cook for about 10 minutes, until the sauce turns a rich golden colour.

9. 9

   Add enough non-dairy milk to thin the sauce to the consistency of pouring yoghurt. Simmer gently for a further 10 minutes, then season to taste and turn off the heat.

10. 10

    When the cauliflower is roasted, tip three-quarters of it into the sauce and keep the remaining quarter aside for decorating.

11. 11

    Heat a small frying pan. When hot, add the raisins and flaked almonds and stir-fry until the raisins begin to blacken and puff up.

12. 12

    Transfer the korma to a platter. Arrange the reserved cauliflower on top, scatter over the blackened raisins and almonds, and serve.

Notes

The recipe is best eaten with naan. The source does not specify the exact amount of oil needed to coat the cauliflower or the weights of the raisin and almond handfuls.

Nutrition per serving

• main
• vegan
• vegetarian
• dairy-free
• gluten-free
• roasted
• curry
• South Asian