Pomegranate & Pear Salad

Salad Preparation Tips
Apple and pear: Slice straight down about 1/2″ from the core. Repeat on the remaining three sides, and discard the core. With the flat sides lying flat against the cutting board, cut them into very thin slices, keeping the pieces together as best you can. Then, fan out the slices into sections and place them around the salad as shown.
Pomegranate: There are a bunch of different ways to remove the arils from a pomegranate, but I usually do it like this.
Goat cheese: You can easily crumble cold goat cheese with a fork into a bowl. You’ll need half of a standard log of goat cheese for this recipe.
Pecans: Freshly toasted nuts offer tons of flavor, so that’s why I recommend buying raw nuts and toasting them as needed. It’s a simple step that makes a big difference, and your nuts will stay fresher longer this way.
Dressing: Simply whisk it all together! You can make the dressing a day or two in advance, if you’d like.

INGREDIENTS
Salad
½ cup raw pecans (halves or pieces)
5 ounces baby arugula
2 ounces (about ½ cup) goat cheese or feta, crumbled
1 large ripe Bartlett pear, thinly sliced
1 Honeycrisp or Gala apple, thinly sliced
Arils from 1 pomegranate

Ginger dressing
¼ cup extra-virgin olive oil
1 tablespoon apple cider vinegar, to taste
1 tablespoon Dijon mustard
1 tablespoon maple syrup or honey
1 teaspoon finely grated fresh ginger
¼ teaspoon fine sea salt
About 10 twists of freshly ground black pepper

INSTRUCTIONS
To toast the pecans, place them in a skillet over medium heat. Toast, stirring often, until they’re fragrant and starting to turn golden on the edges, about 4 to 5 minutes. Remove the pecans from the heat and roughly chop them (no need to chop if you started with pecan pieces). Set aside.
Arrange the arugula across a large serving platter (or bowl, but the salad looks prettiest on a platter). Sprinkle the chopped pecans and crumbled goat cheese over the arugula. Fan out your slices of pear and apple and arrange them across the salad in sections (see photos). Sprinkle all over with fresh pomegranate arils.
To prepare the dressing, combine all of the ingredients and whisk until blended. Taste, and if it isn’t quite zippy enough, add another teaspoon of vinegar.
Wait to dress the salad until you’re ready to serve (the dressing will wilt the greens over time). When you’re ready, drizzle the ginger dressing lightly all over the salad (you might not need all of it). Serve promptly.

Paneer Bhurji Pizza

INGREDIENTS
2 tbsp oil
1 tbsp butter
1.5 tsp cumin seeds
4 thai green chilis finely diced
1 large onion, finely diced
2 tomato diced small
1 small green bell pepper, cut into medium squares
1 small red bell pepper, cut into medium squares
1.5 tbsp garlic, grated
1 tbsp ginger, grated
1.5 tsp coriander powder
1.5 tsp cumin powder
1.5 tsp red chili powder
1 tsp garam masala
1/2 tsp turmeric powder
1 3/4 tsp salt
16 oz paneer grated or grumbled
1/4 cup kasoori methi
1/3 cup heavy cream
1/4 cup finely chopped cilantro

DIRECTIONS
In a large skillet with high side heat the oil and butter over medium heat.
Add the cumin seeds and green chilis and once they sizzle, toss in the onion. Cook the onion until it is golden on the edges, reducing the heat as needed.
Next add in the tomatoes, garlic, and ginger and cook for 4-5 minutes until garlic is fragrant. Use the back of a wooden spatula to press down on the tomatoes.
Add the remaining spices along with the salt and bell peppers, and cook for an additional 2 minutes.
Add the hot water, mix well and place a lid on the pan. Let this cook, covered, for about 5-6 minutes on medium low heat.
Remove the lid, toss in the paneer, and once it’s mixed well, add in the cream, kasoori methi, chopped cilantro and cook for a couple of minutes. Adjust salt if necessary and remove from heat.
Serve hot with Naan, onions, and a side of dal! Perfect dinner!

PIZZA DOUGH
Ingredients
1X
2X
4X
Original recipe (1X) yields 12 servings
3 cups all-purpose flour
1 tablespoon white sugar
1 (.25 ounce) package active dry yeast
1 teaspoon salt
1 cup warm water (110 degrees F/45 degrees C)
2 tablespoons vegetable oil

Directions
1. Gather all ingredients.
2. Combine flour, sugar, yeast, and salt in a large bowl. Mix in warm water and oil until dough comes together.
3. To bake the pizza: Preheat the oven to 375 degrees C (190 degrees C). Pat and stretch dough onto a large pizza pan; cover with pizza sauce and top with pepperoni slices and shredded cheese, or desired toppings. Bake in the preheated oven until crust is lightly browned, 20 to 25 minutes.

Build Pizza
Roll pizza dough and place In a deep pan,
Pour sauce over dough
Add Paneer Bhurji
Pour additional Sauce over dough
Add mozzarella cheese
Place choice of toppings (Bell peppers and onions are The Spice Life family favorites!)
Bake at 450 for 20 minutes or until crust is golden brown.

Paneer Pot Pie

INGREDIENTS
2 tbsp vegetable oil
440g paneercut into 2cm cubes
4 tbsp gheeor butter
2 large onionsfinely sliced
2 large garlic clovescrushed
thumb-sized piece of gingerfinely grated
½ tsp hot chilli powder
2 tsp ground cumin
2 tsp fenugreek seeds
1½ tbsp garam masala
2 x 400g cans chopped tomatoes
1 tbsp caster sugar
300g potatopeeled and cut into 2cm cubes
150g spinach
150g frozen peas
100ml double cream
2 tbsp cashew nut butter
plain flourfor dusting
320g sheet all-butter puff pastry
2 large eggs1 whole, 1 yolk only, lightly beaten together (freeze the leftover egg white for another recipe)
2 tsp nigella seeds

Method
Step 1: Heat the oil over a medium heat in a shallow flameproof casserole dish roughly 30cm wide. Add the paneer and fry for 5 mins, turning with tongs until each side is golden. Remove from the pan and set aside on a plate lined with kitchen paper.
Step 2: Heat the ghee or butter in the same dish over a medium-low heat, then add the onions and a big pinch of salt. Fry for 15 mins, or until softened and caramelised. Stir in the garlic and ginger, cook for 1 min, then tip in the spices and fry for a further 2 mins. Scrape the spiced onions into a food processor or blender along with the tomatoes and blitz until smooth. Pour back into the pan with 1½ cans of water, then stir through the sugar and potatoes. Bring to the boil, lower to a simmer, then cover and cook, stirring occasionally, for 20-25 mins or until the potato is just tender.
Step 3: Add the spinach and peas, and cook for 5 mins. Stir in the cream and cashew butter, then return the paneer to the pan and season to taste. Remove from the heat and set aside to cool completely.
Step 4: Heat the oven to 220C/200C fan/gas 8. On a lightly floured surface, roll the pastry out to just bigger than your casserole dish. Cut a thin strip off each side and fix these around the edge of the casserole. Roll the pastry sheet over the top and press the edges with a fork to seal, and tuck in any overhang. Brush with the egg, sprinkle with the nigella seeds and bake for 30-35 mins or until deep golden brown. Leave to rest for 15 mins before serving with pilau rice or green veg.

RECIPE TIPS
PICK THE RIGHT PIE DISH
If you don’t have a shallow, ovenproof casserole dish, make your filling in a large pan, then transfer the mixture to a 28-30cm pie dish before topping with pastry and baking in the oven.

Shrikand

INGREDIENTS
2 - 4 lbs container yogurt(whole milk)
1 - 16 oz container full fat sour cream
1/2 - 1 teaspoon kesar (I put 1 tsp for nice color)
2 - 2 1/2 cups sugar to taste (depends on how sweet you like it and how sour the yogurt is)

INSTRUCTIONS
Place a large strainer in large pot and place cheesecloth over strainer
Combine yogurt and sour cream in cheesecloth and twist until it is very tight
Put in fridge and after 4 hours remove water ( I put it right back in yogurt container and use it to make kadi and mango lassi)
Remove water again after another 4-8 hours
Let yogurt hang in fridge for 2 days

On day 3 most of the water should have drained from the yogurt so you can transfer to a stack of paper with a clean towel over it to drain the remaining water
I make a hole in the middle of the flattened yogurt and put kesar right in the middle. Then I cover it with the yogurt so the kesar can be absorbed in yogurt.
Put back in fridge for 1 day

Day 4 remove the yogurt into a large bowl, add sugar and mix with hand mixer

Once it is thoroughly mixed transfer to airtight container and decorate

Finally eat and enjoy! :)

Gulab Jamun Cheesecake

INGREDIENTS
CRUST
3 Packets of Parle-g biscuits (2 oz packets) Or Graham Crackers/3 cup melted butter
2 tsp vanilla extract

CHEESECAKE FILLING
2 – 8oz cream cheese
1 tbsp heavy whipping cream or milk
1/2 cup + 2 tbsp sugar
3 tsp corn starch
1/4 cup sour cream
2 tsp rose water
10 gulab jams with syrup (store bought or homemade)

INSTRUCTIONS
In a food processor, add crackers and pulse for a couple seconds until you have a sand like texture. Mix in the melted butter, vanilla extract and press into your baking pan. Place this in the freezer for 10 mins, so the crust can be formed.
In a large bowl or food processor add the cream cheese and sugar and mix until smooth. Next add in the sour cream, rose water and cornstarch and continue to mix until you have a creamy, smooth, lump free mixture. Scrape the sides down of the bowl if needed.
Next, pour half of the filling into the baking pan. Slice gulab jamun in half and place on top of the filling. Next add the remaining cheesecake filling on top of the gulab jamun.
Place a paper towel on top of the baking pan (not touching the cheesecake) and then cover with foil.
Add one cup of water into the instant pot. Place your cheesecake on the trivet, (this is an accessory that comes with your IP.) Using the two handles of the trivet, lower your cheesecake into the instant pot.
Close the lid on the IP, make sure the vent is sealed. Press the “Pressure Cook or Manual” button and adjust the time to 28 mins. Turn OFF “keep warm”Once the 28 mins are done, start a timer for 15 mins and let it rest, DO NOT break the seal. After the 15 mins you can break the seal, not much steam will release because of the prior resting for 15 mins.
Remove cheesecake from the IP and let it come down to room temperature for about 10-15 mins. Place in the refrigerator for a minimum 4 hrs or best overnight. Enjoy!
To garnish, add a little bit of gulab jamun syrup to the top of the cheesecake and cover with crushed pistachios. I added some edible rose petals on the side of the cheesecake for an extra touch but not necessary.

NOTES
Oven method:
Preheat oven to 350F and bake for 22-25 minutes or until the center of the cheesecake jiggles slightly when the baking dish is gently moved. This temperature and bake time is for a 6-7 inch baking pan.
Turn the oven off, crack the door, and let the cheesecake slowly cool for about 30 mins. Continue to cool the cheesecake on the counter until it reaches room temperature (about an hour)

Finally, chill the cheesecake in the fridge for at least 4 hours, or overnight if possible. Enjoy!

Apple Rose Tart

INGREDIENTS
1/2 package Puff Pastry Sheets (1 sheet), thawed
2 red apple (I used Red Delicious- Manuela)
2 tablespoons lemon juice (from 1/2 lemon)
1 tablespoon all-purpose flour, to sprinkle the counter
3 tablespoons apricot preserves or ground cinnamon

DIRECTIONS
Thaw the puff pastry at room temperature if you haven't done so yet. It should take about 20-30 minutes.

Prepare a bowl half filled with water and the lemon juice. Cut the apples in half, remove the core and cut the apples in paper-thin slices. Leave the peel so it will give the red color to your roses. Right away, place the sliced apples in the bowl so that they won't change color.

Microwave the apples in the bowl for about 3 minutes, to make them slightly softer and easy to roll. If you prefer, you can also simmer the apple slices with the water in a small pan (on the stove). The apple slices should be cooked just enough to bend without breaking. If they break, you need to cook them a little more.
Unwrap the puff pastry over a clean and lightly floured counter. Using a rolling pin stretch the dough into a rectangular shape of about 12 x 9 inch (30 x 22 cm). Cut the dough in 6 strips, each about 2 x 9 inch (5 x 22 cm).

In a bowl, place three tablespoons of apricot preserves with two tablespoons of water. Microwave for about one minute (or warm up on the stove) so that the preserves will be easier to spread. Spread a thin layer of preserves on each strip of dough.

Preheat the oven to 375°F (190°C). Drain the apples.

Arrange the apple slices on the dough, overlapping one another. Make sure the top (skin side) of the slices sticks a little out of the strip. Sprinkle with cinnamon.
Fold up the bottom part of the dough.
Starting from one end, carefully roll the dough, keeping the apple slices in place. Seal the edge at the end, pressing with your finger, and place in a regular muffin cup. No need to grease the muffin mold if it's silicone. Otherwise, make sure to grease with butter and flour (or spray).
Do the same for all 6 roses. Bake at 375°F (190°C) for about 40-45 minutes, until fully cooked. NOTES: Make sure the pastry is fully cooked on the inside before removing the roses from the oven! If after the first 30 minutes the apples start to burn on top, move the pan to a lower rack of the oven and finish baking. You can also cover loosely with aluminum foil for these last 10-15 minutes, to avoid burning the top. Sprinkle with powdered sugar and enjoy!

These are best eaten right after baking, when still warm and crisp. They can be stored in an air-tight container at room temperature for up to two days. Or in the refrigerator for up to three days. You can always warm them up for a few minutes by placing in the oven before serving.

Stewed Apples

INGREDIENTS
Apple
1 tsp Coconut oil
1 tsp cinnamon
1 tsp ginger
1 tsp nutmeg

INSTRUCTIONS
Dice one apple. Add I tbsp of coconut oil on medium heat in a pan. Add apples. Add I tsp cinnamon, ginger and nutmeg. Cover for 5-7 minutes stirring if needed on low heat

Churma Ladoo

Ingredients
2 cups Whole Wheat Flour
1 cup Ghee
2 cups Jaggery , shredded
Milk , as required
2 teaspoons Cardamom Powder (Elaichi)
1 teaspoon Nutmeg powder
1/2 cup Poppy seeds
Ghee , for frying

How to make Churma Ladoo Recipe - Atta/Whole Wheat Ladoo
To begin making the Churma Ladoo recipe, in a large bowl, combine the whole wheat flour and 1/2 cup of the melted ghee and mix well until you get a bread crumb texture. Add a little milk at a time and knead to make a stiff dough.
Knead the mixture by hand for about 5 minutes to make firm dough. Use the palm of hands and roll 2 inch diameter size balls from the dough. The balls should be firm such that if you drop them, it should not break or crumble.
Pre heat the ghee in a kadai on medium heat making sure the ghee does not get into a smoking point. Turn the heat to low and add two balls at a time into the hot ghee and fry these balls until turn golden brown in color.

Don’t get tempted to turn the heat to high to fasten the process; it takes time for the balls need to get cooked from inside as well.
Allow the balls to turn brown gradually. The test is done by breaking a fried ball into half and if you notice it is creamy and not browned then you remember to fry the rest of the balls for a longer period of time; hence maintaining low heat during the frying process of absolutely essential.
Once you have finished frying all the balls allow them to cool completely. Once cool, crush them in a food processor to form a coarse powder like bread crumbs. Add the cardamom powder and nutmeg powder to the mixture and combine well.
In a small pan combine the jaggery and the other 1/2 cup of ghee on low heat. Once the jaggery melts, turn off the heat.
Gradually add the melted ghee jaggery mixture to the wheat crumb mixture and combine well but rubbing it between your hands. Once you feel the mixture is reasonably soft, grease your hands with ghee and using the palm of your hands roll it into two inch diameter balls to make the ladoos

Place the poppy seeds on a platter and roll the churma ladoos on the poppy seeds to coat them evenly.
Allow the ladoos to set for an hour before serving. You can store the Churma Ladoos in air tight canisters for a couple of weeks in the refrigerator and warm them for a few seconds in the microwave before serving.
Serve the Churma Ladoo Recipe (Atta/Whole Wheat Ladoo) as a dessert after your delicious meal of Rajasthani Dal Muthiya, Mirchi Ka Chunda and Masala Chaas.

This authentic gujarati churma ladoo is my most lovable authentic sweet recipes in India. I have presented step by step process which gives you original way to create proper traditional Gujarati Churma Ladoo recipe.

Ingredients
3 cup coarse whole wheat flour
1 cup jaggery
1 cup ghee
2 tbsp powdered sugar
1 tsp cardamom powder
½ tsp nutmeg powder
3 tbsp oil for shortening (moien)
oil for frying

Instructions
Take coarse whole wheat flour and add oil for shortening. Mix them using your finger tips. It will be breadcrumb like texture.
Then boil the water. And add warm water to make a dough. No need to knead the dough, just add enough water to bind the flour and give any shape. You can give any shape but it should not thick. Petty like shape is also good.
Create one by one churma dumplings.
You need to fry it, on very low flame for at least 5-7 minutes. At last fry them on high flame for half minute.
Let them cool completely
Then using hand or some pestle first make small pieces and add them into mixture jar. Finely grind them. If any chunks remaining, then re-grind them.
Mix the jaggery very well into churma mixture. Meanwhile heat the ghee in a small pan.
Add the hot ghee into churma ladoo. The ghee is hot enough that bubbles are generated and you will get some honeycomb like texture into mixture. First add little ghee, if bubble is not generated, heat ghee again and verify the texture.
Once you add ghee, then only add powder sugar, cardamom and nutmeg powder. Mix all with spatula.
You can use ladoo mold to make ladoo. Or take some churma mixture and give a round ball shape using hands.
Immediately spread poppy seeds so that they will stick to churma ladoo. Once ladoo surface is cooler or harder, poppy seeds cannot stick with it.
You can serve with any complete meal. But one laddo alone is enough for me.

Notes
You can store this churma ladoo in air-tight container for 15 days at room temperature. No need to refrigerate them.

Cranberry Chutney

Ingredients
2 tablespoons coconut oil or olive oil
2 tablespoons panch phoron (Bengali five-spice blend)
1 pound cranberries, thawed if frozen
1 cup packed light brown sugar
1/2 cup distilled white vinegar
2 tablespoons grated peeled fresh ginger
1/2 teaspoon chili powder
Kosher salt

Directions
Heat the oil in a medium saucepan over medium-high heat. Add the spice blend; when the seeds start to crackle and toast, add the cranberries. Stir in the brown sugar, vinegar, ginger and chili powder. Bring to a boil, then reduce to a simmer and cook until the cranberries have softened and the liquid is reduced by half, about 15 minutes.
Season the chutney with salt. Transfer to a bowl and refrigerate until cold, about 1 hour. Serve chilled

Cook’s Note
Panch phoron is a mix of cumin, fennel, mustard, nigella and fenugreek seeds. It gives this chutney a unique savory flavor.

Jalapeno Corn Bread

Ingredients
DRY
1 cup yellow cornmeal + 1 to 2 teaspoons to coat the pan
¾ cup all-purpose flour

2 teaspoons baking powder
1 teaspoon salt
2-3 large jalapeño peppers seeded and finely chopped, divided
1¼ cup sharp cheddar cheese grated, divided
1 cup fresh or frozen corn
¼ cup green scallions thinly sliced

WET
¾ cup buttermilk or ¾ cup milk with 1 teaspoon of lemon juice
¼ cup butter melted
¼ cup honey
2 large eggs cold

Instructions
Add 1 cup of water to the Instant Pot. Grease and lightly coat 7” cake pan with 1 to 2 teaspoons of cornmeal and set aside.
In a large mixing bowl, combine the cornmeal, flour, baking powder, and salt. Mix well.
Add the grated cheese, chopped jalapeño, and scallions (save 1 tablespoon of each to garnish)
Add the corn kernels to the flour mixture. Mix gently until well coated.

In a separate bowl, whisk together the buttermilk, melted butter, honey, and eggs.
Pour over mixed dry ingredients and stir gently with a spoon until just combined.
Pour into the prepared cake pan and garnish with the remaining jalapeño, scallions, and grated cheese.
Place a paper towel over the cake pan. Then cover it with aluminum foil and secure the aluminum foil around the cake pan. This prevents any moisture from getting inside the pan. Place the cake pan on the trivet and gently put the trivet in the Instant Pot insert.

Cook on Pressure Cook/Manual(Hi) for 30 minutes with Natural Pressure Release. You can optionally broil for 2 minutes to get browned cheese on top.

Don't have an Instant Pot? Here is how to bake in the oven
Grease a 8 x 8 baking pan and coat with 1 tablespoon of cornmeal. Preheat the oven to 375 degrees. Pour the batter into the prepared pan and bake for 20-25 minutes. Note: I use a small convection oven that heats up fast, you may need to increase the bake time to 30-35 minutes or until an inserted toothpick comes out clean.

Notes:
You can skip scallions when in a pinch
Add or reduce jalapeños, but de-seeding them takes most of the heat out.
Don't have Buttermilk? Squeeze 1 teaspoon of lemon juice in ¾ cup of milk and allow to sit for 5 minutes as the milk starts to curdle you will have perfect homemade buttermilk.
Depending on the temperatures of the different ingredients, fresh Vs frozen corn, or if you have accidentally overmixed the batter, the cake make not be fully done in 25 minutes. Simply place the cake pan back in the Instant Pot and cook for additional 5 minutes with a 10 minutes natural pressure release.

Broccoli Cheese Soup

Ingredients
2 tablespoons butter
1 cup diced onion
2 cloves garlic
4 cups vegetable broth (or chicken stock if not vegetarian)
4 cups bite-sized broccoli florets
1 cup matchstick or grated carrots

1/4 teaspoon salt, plus more to taste
1/4 teaspoon ground black pepper

1/8 teaspoon red pepper flakes
1/4 cup corn starch
1/4 cup cold water
2 cups cream or half-and-half
2 cups grated cheddar cheese

INSTRUCTIONS
Select browning/saute to preheat the pressure cooker. Add the butter and onion and saute until the onion is tender, about 3 minutes.
Add the garlic and cook until the garlic is fragrant, about 30 seconds.
Stir in the chicken stock, broccoli, carrots, salt, pepper, and red pepper flakes.
Lock the lid in place, make sure the vent is set to seal, and select high pressure and 1 minute cook time.
When the cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully.
In a small bowl whisk together the corn starch and cold water until smooth.
Set the pressure cook to saute/browning and slowly add the corn starch mixture to the pot. Stir constantly until the soup comes to a boil and thickens.
Turn off the pressure cooker. Slowly stir in the cream or half-and-half.
Add the cheese a handful at a time and stir until it melts.
Adjust salt and pepper to taste and serve hot

Cauliflower Tikka

Ingredients
1 cauliflower 962 grams with stems and leaves to marinate
1/2 cup thick yogurt
2 teaspoons ginger garlic paste
1/2 teaspoon garam masala
1/2 teaspoon red chili powder
1/2 teaspoon chaat masala
1 teaspoon coriander powder
1/2 teaspoon salt
1-2 tablespoons chopped cilantro

Sauce
1 tablespoon oil
1/2 teaspoon cumin seeds
1 medium red onion chopped
1 teaspoon ginger-garlic paste
1 medium tomato chopped
1/4 cup tomato puree store bought
1 cup water divided
3/4 teaspoon salt or to taste
1/4 teaspoon red chili powder or to taste
1 teaspoon curry powder
2 teaspoons sugar
1 tablespoon unsalted butter
1 tablespoon chopped cilantro

INSTRUCTIONS
To a bowl add all the ingredients listed under "to marinate". Make sure the yogurt that you use here is thick. Whisk to combine everything together.
Trim the outer leaves and stalks of the cauliflower but make sure the head remains intact. Coat the entire cauliflower with the marinade. Use you hands to spread the marinade all over, going to sides and also to the back of the cauliflower.
Cover and refrigerate for a minimum of 1 hour. If you have time, you can even marinate 4-6 hours or even overnight.
Once you have marinated the cauliflower with the masala for a desired amount of time, roast it in the oven at 400 F degrees for 45 to 50 minutes on until tender (a smaller head might get done in less time and a bigger one will take more time so adjust accordingly).

Meanwhile make the sauce. Heat oil in a pan on medium heat. Once the oil is hot, add the cumin seeds and let them sizzle. Then add the onion and cook for 2-3 minutes till soft and translucent.
Add ginger garlic paste and cook for another minute or two till the raw smell goes away. Add the chopped tomatoes along with store bought tomato puree, salt and 1/4 cup of water. Let the tomatoes cook for 3 minutes.
Add red chili powder, curry powder, sugar and let the masala cook for 2 more minutes.
Once the masala is nicely cooked, add the remaining 3/4 cup water to the pan. Mix everything well and then blend the mixture to a smooth paste.
Transfer the pureed mixture back to the pan and add butter and chopped cilantro. Let it all simmer for 2 minutes.
Place the roasted cauliflower in the center of the serving plate and pour the prepared sauce all around the cauliflower.
Serve roasted cauliflower tikka with onion rings and cilantro-mint chutney on the side!

NOTES
You may serve this cauliflower tikka without the sauce. Serve it with cilantro chutney and it would make a great appetizer. With the sauce, it's more of a complete meal.
I strongly recommend using store bought puree here. But if you can't get it, make a puree of 2 tomatoes and use in the recipe.
A smaller cauliflower head might get done in less time and a bigger one will take more time so adjust the timing accordingly.
Prep time includes the resting time of 1 hour.