Name: Tikka cauliflower skewers with makhani sauce
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 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; 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

Two tikka cauliflower skewers with makhani sauce

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.