Here is a delicious Indian Style nut butter tomato sauce that I made for a roasted cauliflower. It’s a delicious, creamy, fragrant, sauce that gets creamy from grinding some nuts into it so you need a spice grinder. It’s trendy to roast a whole cauliflower head but I’m sorry that I did it that way because it takes much longer to roast it that way. I would suggest roasting the cauliflower in wedges or even florets. I had some leftover turmeric pickled onions that I added that I thought would be good here. The onions were a big onion sliced, zest from one orange, with juice of the orange, 2 Tablespoons rice wine vinegar, 1/4 teaspoon salt, 1/4 teaspoon turmeric. Mix and let sit a 1/2 hour and then refrigerate. For the cauliflower you can use whatever kind you get. I do note that purple cauliflower are the most delicate and roast for less time in a slightly lower oven. I used an Italian green fancy cauliflower today. The other cauliflower that comes out the best is the orange cauliflower…but really any cauliflower will be fine. Serving size will differ. Every cauliflower is a different size and you might want a big portion or maybe only a small side order. I used 2 small cauliflowers and got 8 small servings.

Ingredients for around 6 portions

1 large or 2 small cauliflower – cut in serving size wedges

1/4 cup extra virgin olive oil (this is what I guessed I used to spray down the two cauliflowers well.

sea salt – to taste

ground black pepper- to taste

3 onions – sliced thin

4 Tablespoons canola oil

pinch sugar

pinch salt

28 oz can Italian crushed or chopped tomatoes

2 garlic cloves – ground to paste

20 almonds – ground with a spice grinder

20 cashews – ground with a spice grinder

1/2 teaspoon ground ginger

1 teaspoon ground turmeric

1/2 teaspoon chili powder

1 teaspoon ground coriander

1 teaspoon ground cumin

pinch cinnamon

garam masala – to taste for finishing

optional – 3 Tablespoons fresh cilantro

Directions

Set oven to 350 degrees F

Get out a baking sheet.

Spray the cauliflower well with the olive oil. Salt and pepper the cauliflower to your taste. Put the sheet of cauliflower on a middle rack of your oven. Roast till the cauliflower has brown edges. (timing may differ but this takes around 45 minutes…it could be more or less)

Put a large fry pan on medium high heat. Add the canola oil when it’s hot add the onions and pinches of sugar and salt. Sauté till the onions are slightly brown. Add this to a sauce pot on medium high heat add the garlic and the tomatoes. Now add the ground nuts all the remaining spices (ginger, turmeric, chili powder, coriander, cumin, pinch cinnamon) Stir as needed. Take this to a slow boil and then lower to simmer and simmer for at least 20 minutes. It’s best to use a stick blender and blend to smooth. Keep on slow waiting for the cauliflower.

Plate it up! Finish with garam masala to taste.

Enjoy!