Fresh Butter "Chicken" Cauliflower 5 Steps
Preheat oven to 425 degrees Fahrenheit.
Bring a large pot of salted water to boil. Wash cauliflower and remove large part of stem while keeping the whole cauliflower intact. Blanch in boiling water for 5 minutes. Remove with slotted spoon and keep the water (for tomatoes). Place cauliflower on parchment lined baking tray, drizzle 1/4 cup olive oil and generously season with salt. Roast in oven for 45 minutes or until tender. Leave the oven on.
Make the sauces while the cauliflower roasts. In a food processor, blend all ingredients for basil puree, adding 1 tablespoon of oil at a time until it is smooth. Set aside. Peel tomatoes by cutting a shallow x on the bottom side of the tomatoes. Blanch in boiling water for 30 seconds then remove. Peel skin starting from the x. Remove the stem and dice tomatoes.
Over medium heat, sauté garlic and ginger in olive oil for 2-3 minutes. Add cumin and garam masala and toast for another 1-2 minutes. Add diced tomatoes and cook for 15-25 minutes or until tomatoes have mostly broken down and the flavours have come together. Blend (or hand blend) until smooth and return to sauté pan. Add 35% cream and season with salt. Set aside until cauliflower is ready.
Generously cover the cauliflower with butter chicken sauce, chopped scallion and red onion. Return to oven and bake for 5-10 minutes or until sauce forms a bit of a crust. Remove from oven and garnish with basil puree and serve hot.