A little taster of what's cooking...
I’ve already added a post for Roast Cauliflower, but as we’ve had so many requests to re-introduce the Indian Street Food Box, I found out that our Timatar Masala kit https://tastesmiths.com/shop/timatar-masala/ lends itself perfectly to producing an even better version!
You’ll still need to buy the same things to go with your kit – an onion, 2-3 tomatoes (or I’ve used a handful of baby tomatoes here as I had some to use up) and as the main part of your dish – a small/medium cauliflower.
Break up the cauliflower into florets and then into 1-2cm pieces, making sure they all have a bit of stalk on them to prevent them breaking up.
Peel and cut the onion in half. Slice each half into thin half moons. Set aside with the cauliflower.
Empty spice pack 1 and put all but the indian bay leaf into a spice grinder or pestle and mortar and grind as finely as you can. If it’s easier, leave the cassia bark out at this point. When spice pack 1 is ground, combine it with spice packs 2 and 3 in a small bowl.
Add 50ml of water and 1tsp salt to the ground spices and mix. It should be very watery.
Put the cauliflower onto a large baking tray and pour over the watery spices. Spend a few minutes mixing everything together so that all of the cauliflower has a coating of spice. Set the oven to 220F, 200C or gas 4.
Peel and slice the ginger into thin strips.
Finely slice the curry leaves. Finely chop 1 or 2 green chillies (use the heat guide to help), chop the tomatoes into chunks and leaving the garlic cloves whole and unpeeled bash them with the side of a knife or with a rolling pin until they’re open but still intact.
Add the tomatoes and onions to the cauliflower and stir again.
Heat 2-4 tblsp flavourless oil in a small saucepan and add the curry leaves (careful, they’ll splutter), the thinly sliced ginger and the bashed garlic. Cook for a couple of minutes until fragrant and then drizzle all over the cauliflower mixture in the tray. Stir thoroughly.
Roast the cauliflower for 25-30 minutes or until the cauliflower is soft and everything is starting to char in places. Serve on its own, or as a side dish with curry or for a change with your Sunday roast.