Aarti Sequeira's Whole Roasted Cauliflower with Makhani Sauce | The Kitchen

The humble cauliflower makes such a dramatic entrance when you roast it whole and bathe it in makhani sauce, a Punjabi butter-tomato sauce. #FoodNetwork #AartiSequeira #TheKitchen #RoastedCauliflower #Makhani Watch Aarti on #BestBiteInTown, Fridays @ 9|8c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT! Get the recipe ▶ https://foodtv.com/44x4aVU Subscribe to Food Network ▶ http://foodtv.com/YouTube Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Whole Roasted Cauliflower with Makhani Sauce RECIPE COURTESY OF AARTI SEQUEIRA Level: Easy Total: 2 hr 5 min Active: 30 min Yield: 8 servings Ingredients Cauliflower: 1/2 cup avocado or vegetable oil 1 teaspoon paprika 1 teaspoon ground turmeric 2 small to medium heads cauliflower (4 to 5 inches in diameter) Kosher salt and freshly ground black pepper Makhani Sauce: 2 tablespoons ghee 4 to 5 cloves garlic, grated 2 bay leaves 1 pinkie’s worth ginger, grated (about 20 grams) One 26.46-ounce carton tomato passata or strained tomatoes 1 teaspoon kosher salt 1/4 teaspoon Kashmir chile powder 1/4 teaspoon paprika 1 tablespoon honey 1 tablespoon granulated or cane sugar 1 teaspoon ground cumin 1 teaspoon garam masala 1 teaspoon dried fenugreek leaves Fresh dill and cilantro, roughly chopped, for sprinkling 1/4 cup heavy cream 2 tablespoons unsalted butter Directions For the cauliflower: Preheat the oven to 375 degrees F. Set an oven rack in the middle of the oven. Set a wire rack in a parchment or aluminum foil-lined baking sheet. Set aside. Stir together the oil, paprika and turmeric. Using your hands, rub the mixture all over the heads of cauliflower, making sure to get underneath the surface. Sprinkle generously all over with salt and pepper. Pop the cauliflower on the rack-lined baking sheet. Cover very well with foil, sealing the edges, and bake for 40 minutes. Remove the foil. Place a small baking dish of boiling water on the rack below the cauliflower. Continue to roast until the cauliflower is golden brown and tender, another 45 minutes to 1 hour. Remove from the oven. For the Makhani sauce: Warm the ghee in a large nonstick skillet or wok set over medium-high heat. Add the garlic, bay leaves and ginger; cook until fragrant, about 30 seconds. Add the passata, salt, Kashmir chile powder, paprika and 2 cups water. Stir together, then bring to a boil; turn down to a simmer. Cover and cook for 20 minutes. Stir in the honey, sugar, cumin, garam masala, fenugreek leaves and a small handful of dill and cilantro (about 2 tablespoons each). Cover and cook for another 15 minutes. Stir in the cream and butter. Simmer for another 5 minutes. Taste for seasoning. To serve: Turn the broiler on. Place the cauliflower heads in an oven-safe skillet or dish. Pour the sauce around the cauliflower. Place under the broiler (a good 10 inches away) until the sauce is bubbling and the tops of the cauliflower are deeply browned/charred, 4 to 5 minutes. Sprinkle with fresh herbs. Serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork ▶ TWITTER: https://twitter.com/FoodNetwork Aarti Sequeira's Whole Roasted Cauliflower with Makhani Sauce | The Kitchen | Food Network https://youtu.be/SfCatZikXpU