Charred cauliflower makhani

Name: Charred cauliflower makhani
Prep time: 30 min
Cook time: 1 h
Total time: 1 h
Yield: 6 portions
Ingredients: 30 g freshly squeezed lemon juice; 150 g natural yoghurt; 120 g tandoori paste; ¼ tsp sea salt; 1 bunch kale; 2 tbsp ghee; 1600 g cauliflower; 2 tsp cumin seeds; 2 tsp coriander seeds; 2 cm cinnamon quill; 1 black cardamom pod; 1 tsp fenugreek seeds; 45 g ghee; 180 g brown onion; 20 g fresh ginger; 2 garlic cloves; 1 tsp sea salt; 2 fresh long green chillies; 1 can canned whole tomatoes; 70 g water; 50 g cashews; 10 sprigs fresh coriander; 40 g unsalted butter; 1 tsp garam masala; 100 g pouring (whipping) cream

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Prep. 30 min

Total 1 h

6 portions

Ingredients

Tandoori marinade

freshly squeezed lemon juice
30 g
natural yoghurt
150 g
tandoori paste (see Tips)
120 g
sea salt
¼ tsp

Cauliflower and kale

kale stalks removed, leaves only, washed and dried
1 bunch
ghee melted (see Tips)
2 tbsp
cauliflower (2 heads of cauliflower)
1600 g

Butter sauce

cumin seeds
2 tsp
coriander seeds
2 tsp
cinnamon quill
2 cm
black cardamom pod
1
fenugreek seeds
1 tsp
ghee (see Tips)
45 g
brown onion (approx. 1-2 onions), cut into quarters
180 g
fresh ginger cut into pieces
20 g
garlic cloves
2
sea salt
1 tsp
fresh long green chillies trimmed and cut in half (optional)
2
canned whole tomatoes (400 g)
1 can
water
70 g
cashews plus extra to garnish
50 g
fresh coriander leaves, stalks and roots, cut into thirds, plus extra leaves to garnish
10 sprigs
unsalted butter cut into pieces
40 g
garam masala (see Tips)
1 tsp
pouring (whipping) cream
100 g