Roasted Cauliflower Masala

• 1 medium Cauliflower
• 3 tbsp Vegetable oil
• 1 ½ tsp Fine sea salt
• 1 large Yellow onion
• 500 g Tomato, ripe
• 4 cloves Garlic
• 20 g Ginger root, firm
• 2 tsp Ground cumin
• 1 tsp Ground turmeric
• 1 tsp Ground Kashmiri chili
• 1 ½ tsp Garam masala
• 20 g Fresh coriander
• 1 medium Lemon

1. Heat the oven to 220°C (430°F). Cut the cauliflower into bite-sized florets and toss on a baking tray with 2 tbsp vegetable oil and 1 tsp fine sea salt. Roast for 20 to 25 minutes, turning once, until browned at the edges and tender.
2. Meanwhile, finely slice the onion, grate the ginger, and finely grate or crush the garlic. Roughly chop the tomatoes and finely chop the fresh coriander, keeping a small handful back for serving. Cut the lemon into wedges.
3. Heat the remaining 1 tbsp vegetable oil in a large frying pan over medium heat. Add the onion with a pinch of the remaining salt and cook for 8 to 10 minutes until soft and lightly golden. Stir in the garlic and ginger for 1 minute until fragrant.
4. Add the tomatoes, ground cumin, ground turmeric, ground Kashmiri chili, and the remaining fine sea salt. Cook for 10 to 12 minutes, stirring often, until the tomatoes break down and the masala looks thick and glossy with oil just starting to separate at the edges. If it catches, add a small splash of water and scrape the pan.
5. Stir in the garam masala and cook for 30 seconds. Tip in the roasted cauliflower and toss well to coat, then cook for 2 to 3 minutes so the flavours cling to the florets. Take off the heat and fold through most of the fresh coriander.
6. Serve hot, topped with the reserved fresh coriander. Squeeze over lemon to taste at the table. This is excellent alongside rice or flatbreads.

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