Tandori style roasted cauliflowers

• 1 small White Onion, peeled & roughly chopped
• 4 cloves Garlic, peeled
• 2 Green Chillis
• 3 tbs Tomato Puree
• 1 tsp Ground Turmeric
• 1 tsp Ground Cumin
• 1 tsp Spicy Smoked Paprika
• 1 tsp Sea Salt
• 1 tbs Olive Oil
• 2 Cauliflowers outer leaves removed, cut into large florets
• 3 tbs Flaked Almonds
• 3 tbs Sultanas or Raisons

I replaced the chilis with some paprika and left out

• 1 tsp Ground Coriander
• 1 tsp Fenugreek
• 1 tsp mace

• Cut the cauliflower into big florets
• Blend the curry paste: garlic, onion, tomato puree, cumin, coriander, turmeric, mace, fenugreek, salt and pepper and some water
• Fry and ticken 1 cup of the paste on a pan, with some oil, for some minutes.
• Add the cauliflower florets, top side down first, then twist, and fry for some minutes until they get some color.
• Move everything to a baking tray with the sauce and some extra water. Cover with aluminum foil.
• Pop in the oven for 25-30 minutes at 200 degrees Celsius.
• Serve with yogurt or rice.

As shown in the image below, you can use the oven to roast other vegetables. In this case, I sliced and cooked one large potato in the microwave, with one spoon of water, and then put that and one red bell pepper together with the cauliflower.