Cauliflower Tikka Skewers with Creamy Makhani Sauce

STEP 1: Prepare the Vegetables

• Onion Petals: Start by peeling the red onions and cutting them into quarters. Gently separate the layers to create 'petals.' This will help them cook evenly on the skewers and enhance their flavor.

• Cauliflower Preparation: Choose a large cauliflower. Cut it into bite-sized florets, ensuring to include some stalks and leaves, which can add extra texture and flavor to your dish.

• Marinade: In a mixing bowl, combine 2 tablespoons of neutral oil (like canola or sunflower) with 2 tablespoons of tikka masala spice mix. Make sure the spices are evenly distributed in the oil.

• Coating the Vegetables: Add the onion petals and cauliflower pieces to the bowl. Toss them well until they are fully coated in the marinade. This not only infuses flavor but also helps the vegetables to char beautifully when cooked.

• Chilling: If you’re preparing ahead, cover the bowl with plastic wrap and refrigerate. The longer they marinate, the more intense the flavors will become, so if you have the time, letting them sit for several hours or overnight can be beneficial.

STEP 2: Make the Makhani Sauce

• Sauté Aromatics: Heat 3 tablespoons of neutral oil in a large frying pan over medium heat. Once hot, add the crushed garlic (about 4 cloves) and grated ginger (about 10g). Sauté for about 3 minutes until fragrant, stirring frequently to avoid burning.

• Add Spices: Stir in 2 teaspoons of the tikka masala spice mix and cook for an additional minute. This will help release the essential oils in the spices, enhancing the sauce's flavor.

• Simmer the Sauce: Add the bay leaf, cinnamon stick, and roughly chopped tomatoes (400g) to the pan. Stir well and let it simmer on medium heat for 15-20 minutes. Stir occasionally to prevent sticking and ensure even cooking. The sauce should thicken as the tomatoes break down.

• Finish the Sauce: Once thickened, remove the pan from heat and stir in 25g of butter, 1 tablespoon of honey, and 50ml of double cream. Allow the sauce to cool slightly before blending to avoid splattering.

• Blending: Transfer the mixture to a food processor and blend until smooth. Return to the pan, stir in 200g of yogurt, and season with salt and pepper to taste. Adjust sweetness or creaminess as desired.

STEP 3: Assemble and Cook the Skewers

• Threading the Skewers: Take your marinated cauliflower and onion petals and thread them alternately onto skewers. If using wooden skewers, soak them in water for about 30 minutes to prevent burning on the grill.

• Prepping the Grill: Preheat your barbecue or grill to medium-high heat. Brush the grill bars with oil to prevent sticking, ensuring they are hot enough to create a nice sear.

• Cooking the Skewers: Place the skewers on the grill. Cook for 15-20 minutes, turning occasionally to achieve even charring. Look for the cauliflower to be tender and slightly charred. Adjust the cooking time as necessary depending on the heat of your grill.

Serving Suggestions:

• Plating: Once cooked, arrange the skewers on a serving platter.

• Sauce Presentation: Serve the creamy makhani sauce in a bowl on the side for dipping or drizzling.

• Garnishing: Consider garnishing with fresh cilantro or a sprinkle of chili flakes for a pop of color and extra flavor.

• Pairing: These skewers pair beautifully with basmati rice, naan, or a fresh salad for a complete meal.

Enjoy your delicious Cauliflower Tikka Skewers with Creamy Makhani Sauce!