Recipe courtesy of Aarti Sequeira
Whole Roasted Cauliflower with Makhani Sauce
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- Level: Easy
- Total: 2 hr 5 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 300
- Total Fat
- 24 g
- Saturated Fat
- 7 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 6 g
- Sugar
- 11 g
- Protein
- 5 g
- Cholesterol
- 24 mg
- Sodium
- 657 mg
The humble cauliflower makes such a dramatic entrance when you roast it whole and bathe it in what we call “makhani” (MUKH-a-nee) sauce, a Punjabi name for butter-tomato sauce. This gravy may seem familiar to you if you're a fan of butter chicken, so I'd suggest making a double batch and freezing the extra for those weeks when you know you need a simmer sauce for chicken or vegetables in your back pocket!
- Level: Easy
- Total: 2 hr 5 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 300
- Total Fat
- 24 g
- Saturated Fat
- 7 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 6 g
- Sugar
- 11 g
- Protein
- 5 g
- Cholesterol
- 24 mg
- Sodium
- 657 mg
Ingredients
Cauliflower:
Makhani Sauce:
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Directions
- For the cauliflower: Preheat the oven to 375 degrees F. Set an oven rack in the middle of the oven. Set a wire rack in a parchment or aluminum foil-lined baking sheet. Set aside.
- Stir together the oil, paprika and turmeric. Using your hands, rub the mixture all over the heads of cauliflower, making sure to get underneath the surface. Sprinkle generously all over with salt and pepper. Pop the cauliflower on the rack-lined baking sheet. Cover very well with foil, sealing the edges, and bake for 40 minutes.
- Remove the foil. Place a small baking dish of boiling water on the rack below the cauliflower. Continue to roast until the cauliflower is golden brown and tender, another 45 minutes to 1 hour. Remove from the oven.
- For the Makhani sauce: Warm the ghee in a large nonstick skillet or wok set over medium-high heat. Add the garlic, bay leaves and ginger; cook until fragrant, about 30 seconds.
- Add the passata, salt, Kashmir chile powder, paprika and 2 cups water. Stir together, then bring to a boil; turn down to a simmer. Cover and cook for 20 minutes.
- Stir in the honey, sugar, cumin, garam masala, fenugreek leaves and a small handful of dill and cilantro (about 2 tablespoons each). Cover and cook for another 15 minutes.
- Stir in the cream and butter. Simmer for another 5 minutes. Taste for seasoning.
- To serve: Turn the broiler on. Place the cauliflower heads in an oven-safe skillet or dish. Pour the sauce around the cauliflower. Place under the broiler (a good 10 inches away) until the sauce is bubbling and the tops of the cauliflower are deeply browned/charred, 4 to 5 minutes. Sprinkle with fresh herbs. Serve.
