Roasted Cauliflower Tikka Masala

• 250 g cauliflower, in florets
• 1 tbsp tikka masala spice blend
• 150 g passata
• 75 ml coconut milk
• 0.5 onion, finely diced
• 5 g coriander, chopped

Directions

1. 1Toss the cauliflower with 1 tbsp oil and half the spice blend and roast at 220°C (200°C fan) for 22 minutes, until deeply charred at the edges and tender in the middle.
2. 2Meanwhile soften the onion in a pan over medium heat for 6 minutes, add the remaining spice and cook 1 minute.
3. 3Pour in the passata and coconut milk and simmer for 10 minutes, until the sauce coats the back of a spoon.
4. 4Fold the roasted cauliflower through the sauce, season with salt and scatter with coriander.