Roasted cauliflower with tomato & cashew sauce

Step 1

Heat oven to 200C/180C fan/gas Toss the cauliflower florets with the nigella seeds, 1 tbsp of the oil and 2 tsp of the garam masala. Spread out onto a roasting tray and cook for 35-40 mins until starting to soften and char, tossing halfway through.

Step 2

Meanwhile, heat the rest of the oil in a small pan. Add the garlic, ginger, passata and the remaining garam masala and leave to simmer, uncovered, for 10-15 mins. Stir in the cashew nut butter (or peanut butter) and cream, then season to taste.

Step 3

Serve the sauce over the brown rice or naan bread, top with the roasted cauliflower and garnish with the coriander.