I know that making the paste might sound like a bit of a faff but I highly recommend that you give it a go, the colour is amazing and it really makes the humble cauliflower a bit of a star turn.
Obviously liquid smoke doesn’t have a place in Indian cuisine, so I apologise in advance, but, it does give you a fab, just out of the tandoor oven flavour. If you don’t have any, consider swapping out some of the paprika for smoked paprika.
1/2 brown onion, roughly chopped
3 ripe tomatoes, quartered
2 cloves garlic, peeled
1 thumb sized piece of ginger
50mls oil or ghee
4 teaspoons sweet paprika
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon salt
1 teaspoon Kashmiri chilli powder
1/2 teaspoon liquid smoke
1 lemon, juiced
125mls natural Greek yogurt
1 large head of cauliflower, leaves removed and some of the inner stalk removed
Whizz the onion, tomatoes, garlic, ginger and water in a food processor to make a smooth runny paste.
Heat the oil or ghee in a frying pan over a medium to high heat, add the tomato and onion paste, bring up to a simmer and simmer until you have a thick, dark red paste that the oil or ghee is separating from.
Add the dried spices and salt and cook for 1 minute.
Take the pan off the heat and add the liquid smoke, lemon juice and yogurt, stir well.
Preheat the oven to 190 degrees Centigrade.
Line the base and sides of a large casserole, that will fit the cauliflower snuggly, with two large pieces of baking parchment.
Turn the cauliflower upside down and spread some of the paste over the base, pushing it into all of the nooks and crannies.
Turn the cauliflower the right way up and smear over the remaining paste until completely covered.
Carefully place the cauliflower in the prepared pan, cover the top of it with another piece of baking parchment and then the lid.
Bake for 50 minutes and then remove the lid and paper and bake for 20 minutes until the cauliflower is beginning to colour.