Preparation time : 20 minutes & cooking time. Difficulty: 3/5. 1 large glass or jar.
Divide the cauliflower into bite-sized rosettes and wash. Pat dry and boil in salted water for 10 minutes. Drain and set aside.
Meanwhile, toast the fennel seeds, coriander seeds and cardamom pods in a frying pan with no oil until the seeds start to release their aroma, then leave to cool. Open the cardamom pods and use only the seeds. Grind the seeds finely with a mortar and pestle.
Peel and finely chop the garlic cloves, ginger and shallot. Mix with the ground seeds in the mortar and grind to a smooth paste.
Add the salt, garam masala, tomato purée and juice of half a lime and mix well together.
Put the ghee in a frying pan and fry the cauliflower until it starts to brown.
Mix the paste with the yoghurt and add to the pan.
Cauliflower Tikka Masala can be served with jasmine rice or naan bread.