Tikka cauliflower skewers with makhani sauce
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 6-8 as a side
Ingredients
- 2 red onions, peeled and quartered
- 1 large cauliflower
- 2 tbsp tikka masala spice mix
- 3 tbsp neutral oil
For the makhani sauce
- 3 tbsp neutral oil
- 4 garlic cloves, crushed
- 10g ginger, grated
- 2 tsp tikka masala spice mix
- 1 bay leaf
- 1 cinnamon stick
- 400g tomatoes, roughly chopped
- 25g butter
- 1 tbsp honey
- 50ml double cream
- 200g yogurt
Method
- STEP 1
Flake away the layers of the onion so you are left with ‘petals’. Cut the cauliflower (including the stalks and leaves) into bite-sized pieces. Mix the spice mix and 2 tbsp of the oil in a bowl, then tip in the onion and cauliflower pieces and toss to coat. Will keep covered and chilled for up to 24 hours.
- STEP 2
For the sauce, heat the oil in a frying pan over a medium heat. Fry the garlic and ginger for 3 mins, then stir in the spice mix. Sizzle for 1 min, then add the bay, cinnamon stick and tomatoes. Simmer for 15-20 mins until thickened, then stir in the butter, honey and cream. Leave to cool, then blend in a food processor until smooth. Stir in the yogurt and season.
- STEP 3
Thread the cauliflower and onion onto skewers. Brush the remaining oil over the barbecue bars and cook the skewers for 15-20 mins, turning frequently, until the cauliflower is tender. Serve with the makhani sauce on the side for dipping or drizzling over.
