Cauliflower Makhani
Whole head of cauliflower in a creamy, tangy tomato sauce.
  • 1 cauliflower head (leaves and stem trimmed)
  • 4 juicy, ripe tomatoes, skinned
  • 2 green chiles
  • 1 tablespoon ginger-garlic paste
  • 2-inch stick cinnamon
  • ½ teaspoon coriander powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon garam masala
  • 1 tablespoon dried fenugreek leaves
  • 1 teaspoon black poppy seeds
  • 1-2 tablespoons cashew or almond butter
  • 2 tablespoons yogurt, whisked until smooth
  • 2 teaspoons salt (to taste)
  • 1 �EUR"2 teaspoons sugar
  1. Preheat the over to 350 degrees.
  2. Fill a large pot (deeper and wider than cauliflower head) with water and bring to a boil.
  3. Place the cauliflower into the pot stem down. The water should cover the top of the cauliflower. Cook for 3-4 minutes. Flip the cauliflower over so it is stem up and cook another 3-4 minutes. Remove cauliflower to a pan stem down to drain.
  4. Quarter tomatoes and puree in a food processor with the green chilis.
  5. Add cooking oil to a deep skillet on medium heat. Add g-g paste and cinnamon stick and cook for 30 seconds.
  6. Add the tomato-chili puree and cook for about 10 minutes until some liquid has evaporated and oil separates.
  7. Stir in all of the spices and the almond butter. Cook for another 8-10 minutes.
  8. Fold in the yogurt. Add salt and sugar.
  9. Place the cauliflower stem down into a baking dish. Pour sauce over the cauliflower, spooning over to make sure it is well coated. Bake for 40 minutes until sauce thickens. Spoon extra sauce over the cauliflower.
  10. Serve with rice or naan.
Recipe by hungry desi at