This is an indulgent preparation but the ghee makes the cauliflower magical! Eat it with chilled lettuce leaves or just on its own.
Serves 4
ingredients
1/2 head of a medium cauliflower
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 tablespoon grated unpeeled ginger
1/4 cup ghee
1 1/2 teaspoons sea salt
4 tablespoons heavy cream
2 tablespoons tomato puree
1 tablespoon fenugreek leaves, crushed
1 teaspoon chili powder
instructions
Preheat oven to 400°F. Cut the cauliflower into 2-inch florets. Combine them with turmeric, cumin, ginger, 2 tablespoons ghee, and salt and spread onto a greased baking sheet. Place in the oven for 15 minutes.
Remove the cauliflower and lower the oven temperature to 250°F. Whisk the heavy cream with the tomato puree, fenugreek leaves, and chili powder. Pour this over the cauliflower, making sure all the floret are covered in the sauce.
Place the tray back in the oven for another 5 minutes. Remove the cauliflower and pour the remaining ghee over the cauliflower. Serve warm.
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