Kirstie's Handmade Britain

This baked cauliflower from Angela Malik on Kirstie's Home for Christmas makes a great vegetarian Christmas dish

Serves 8

• 8 baby cauliflowers (or 2 large if you can’t get baby ones)
• 4 tbsp oil
• 2 tsp salt
• 2 tsp turmeric
• 2 onions, grated
• 1 cinnamon stick
• 2 bay leaves
• 3 green cardamoms bashed
• 2 tbsp cashew nuts
• 1 tbsp garlic paste
• 2 tbsp ginger paste
• 250g passata (or whizz tinned chopped tomatoes in food processor)
• ½ tsp red chilli powder
• 2 tsp garam masala
• 284ml single cream
• 4 tbsp raisins

For the stuffing

• 2 tbsp cashew nuts
• 2 slices white bread
• 2 medium potatoes, boiled
• 100g paneer
• 100g grated coconut
• 1 green chilli, finely chopped
• 2 tbsp chopped fresh coriander
• ½ tsp salt
• Oil, for frying

1. Preheat the oven to 190°C/gas mark 5. Trim and prepare the cauliflowers by removing any tough outer leaves and the stems. Cut out the stalk from the core of the cauliflowers taking care not to cut into the florets. Keep the heads whole.

2. Heat 2 tablespoons of oil, 1 teaspoon of salt and 1 teaspoon turmeric together in a small frying pan. Brush the cauliflower head with the oil and turmeric mixture.

3. Place coated cauliflowers into a baking tray cover with foil and bake in the oven for 20 minutes or until tender. Remove from the oven and set aside.

4. While the cauliflower is cooking prepare the masala sauce. Heat the remaining 2 tablespoons of oil in a saucepan and fry the grated onions until golden brown, this will take about 10 minutes on a high heat.

5. Throw in the whole cinnamon stick, bay leaves, cardamom pods and cashew nuts, fry lightly and then add garlic and ginger paste. Turn the heat to medium and add the passata and 50ml of water. Cover and lower the heat, and simmer until the mixture turns orange.

6. Remove the lid and add the remaining teaspoon of salt and turmeric, the chilli powder and the Garam Masala. Continue to simmer and reduce until the oil rises around the edges, then remove from heat, and stir in the cream.

7. For the stuffing, whizz the cashew nuts in the food processor until crushed, then add the bread and whizz again to breadcrumbs. Place into a large mixing bowl and grate in the potato and paneer. Add the coconut, chopped chilli, chopped coriander and salt and knead by hand into a soft dough.

8. Shape the stuffing mixture into 16 small rounds and shallow fry in oil until golden brown. (The dumplings could be frozen at this stage.) Place the dumplings on a plate ready to assemble.

9. Place the cooked cauliflowers in a heavy based oven dish with a lid. The masala sauce might have thickened, so add 50ml water to thin if needed. Pour over the cauliflowers. Sprinkle on raisins and place dumplings around the sides. Cover with lid and bake at 180°C/gas mark 4 for 25 minutes. Serve.

Recipe by Angela Malik of Angelia Malik Cook School