Healthy family dinners

Cauliflower butter “chicken”

SERVES 4 PREP AND COOK TIME 40 MINUTES

1 medium (1.5kg) cauliflower
¼ cup (60ml) extra virgin olive oil
1 medium (150g) onion, chopped finely
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
¼ cup finely chopped coriander leaves and stems, plus extra leaves to serve
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 stick cinnamon
400g tomato purée
1 cup (250ml) vegetable stock
½ cup (140g) Greek yoghurt
½ cup (75g) roasted cashews steamed rice, to serve

Cut the cauliflower into medium-sized florets. Heat 2 tablespoons of the oil in a large, deep frying pan over medium heat; cook cauliflower, in two batches, turning occasionally, for 10 minutes or until dark golden and cooked through. Remove from