Whole Roasted Cauliflower Tikka Masala with Cheesy Naan
A stunning vegetarian centerpiece featuring a tender, whole-roasted cauliflower smothered in aromatic tikka masala spices. Served alongside warm, buttery garlic naans topped with melted cheddar and fresh chili for the ultimate comfort meal.
Servings6 Portions
Prep Time10 Mins
Cook Time45 Mins
Difficulty
Intermediate
Ingredients
6
- cauliflower1 head
- plain naans2
- tikka masala curry paste180 g
- mature cheddar, grated200 g
- unsalted butter, melted2 tbsp
- semi-skimmed milk3 tbsp
- fresh coriander, roughly chopped4 tbsp
- Garlic1 clove
- Red chilli, deseeded and finely chopped1
- lime cut into wedges to serve1
Step-by-Step Instructions
01
Bring a large pot of salted water to a boil. Remove any tough outer leaves from the cauliflower and carefully lower it into the water. Simmer for 15 minutes, then drain and set aside to cool slightly.
02
Preheat your oven to 200°C (180°C fan/Gas 6). In a medium bowl, whisk together the tikka masala curry paste, half of the grated cheddar, the milk, and half of the chopped coriander.
03
Once the cauliflower has cooled, use your hands to coat the entire head thoroughly with the curry mixture. Place it in a roasting tin and bake for 20–25 minutes until the surface is golden and slightly charred.
04
In a small bowl, combine the melted butter with the crushed garlic and half of the remaining coriander. Brush this mixture over the top of the naans, then scatter with the chopped chili and the remaining cheese.
05
Place the naans on a lined baking tray and bake alongside the cauliflower for the final 6–8 minutes of cooking time, until the cheese is bubbling and golden.
