Tikka cauliflower skewers with makhani sauce

Try this tikka take on veggie skewers, made with cauliflower and served with a creamy and spicy makhani sauce on the side for dipping

Ingredients

• 2 red onions , peeled and quartered
• 1 large cauliflower
• 2 tbsp tikka masala spice mix
• 3 tbsp neutral oil
• 3 tbsp neutral oil
• 4 garlic cloves , crushed
• 10 g ginger , grated
• 2 tsp tikka masala spice mix
• 1 bay leaf
• 1 cinnamon stick
• 400 g tomatoes , roughly chopped
• 25 g butter
• 1 tbsp honey
• 50 ml double cream
• 200 g yogurt

Steps

1. Flake away the layers of the onion so you are left with ‘petals’. Cut the cauliflower (including the stalks and leaves) into bite-sized pieces. Mix the spice mix and 2 tbsp of the oil in a bowl, then tip in the onion and cauliflower pieces and toss to coat. Will keep covered and chilled for up to 24 hours.
2. For the sauce, heat the oil in a frying pan over a medium heat. Fry the garlic and ginger for 3 mins, then stir in the spice mix. Sizzle for 1 min, then add the bay, cinnamon stick and tomatoes. Simmer for 15-20 mins until thickened, then stir in the butter, honey and cream. Leave to cool, then blend in a food processor until smooth. Stir in the yogurt and season.
3. Thread the cauliflower and onion onto skewers. Brush the remaining oil over the barbecue bars and cook the skewers for 15-20 mins, turning frequently, until the cauliflower is tender. Serve with the makhani sauce on the side for dipping or drizzling over.