Tikka cauliflower skewers with makhani sauce
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Tikka cauliflower skewers with makhani sauce

By Ailsa Burt

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

  • Prep:25 mins
    Cook:45 mins
    plus cooling
  • Easy

Nutrition per serving

  • kcal 221
  • fat 16g
  • saturates 5g
  • carbs 13g
  • sugars 0g
  • fibre 3g
  • protein 5g
  • salt 0.22g

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
  • 10g ginger , grated
  • 2 tsp tikka masala spice mix
  • 1 bay leaf
  • 1 cinnamon stick
  • 400g tomatoes , roughly chopped
  • 25g butter
  • 1 tbsp honey
  • 50ml double cream
  • 200g yogurt

Method

  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.

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