Indian-spiced baked cauliflower – Food & Home Magazine

Ingredients

• 10ml (2 tsp) turmeric powder
• 2,5ml (½ tsp) fine salt
• 1 large (800g) cauliflower head
• 25g butter
• 1 (120g) red onion, chopped
• 10ml (2 tsp) garlic, peeled and crushed
• 5ml (1 tsp) ground ginger
• 5ml (1 tsp) dried chilli flakes
• 5ml (1 tsp) ground cumin
• 5ml (1 tsp) garam masala
• 5ml (1 tsp) ground fennel
• 5ml (1 tsp) fine salt
• 3 (450g) large tomatoes, chopped
• 125ml (½ cup) hot water
• 30g unsalted cashews
• 60ml (¼ cup) coarse breadcrumbs
• 250ml (1 cup) crème fraîche or sour cream, to serve
• 125ml (½ cup) fresh coriander leaves, to garnish