Indian 40 min

Cauliflower Tikka Masala

Name: Cauliflower Tikka Masala
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 large head cauliflower, cut into florets; 3 tablespoons neutral oil, divided; 1 large yellow onion, finely diced; 5 cloves garlic, minced; 1.5-inch ginger, grated; 1 can (28 oz) crushed tomatoes; 1 cup heavy cream or coconut cream; 2 teaspoons garam masala; 2 teaspoons smoked paprika; 1 teaspoon cumin; 1 teaspoon turmeric; 1 teaspoon sugar; Salt to taste; Fresh cilantro and basmati rice for serving

vegetarianvegangluten-freehealthy

Ingredientsfor 2

320

Cal

Protein

28g

Carbs

20g

Fat

11 large head cauliflower, cut into florets
23 tablespoons neutral oil, divided
31 large yellow onion, finely diced
45 cloves garlic, minced
51.5-inch ginger, grated
61 can (28 oz) crushed tomatoes
71 cup heavy cream or coconut cream
82 teaspoons garam masala
92 teaspoons smoked paprika
101 teaspoon cumin
111 teaspoon turmeric
121 teaspoon sugar
13Salt to taste
14Fresh cilantro and basmati rice for serving

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Instructions

1
Toss cauliflower florets with 2 tablespoons oil, 1 teaspoon garam masala, and salt. Spread on a baking sheet and roast at 425°F for 20–25 minutes until golden brown and caramelized on the edges. This roasting step adds a depth that simply simmering can't achieve.
2
Heat remaining oil over medium heat. Cook onion for 8–10 minutes until deeply golden. Add garlic, ginger, and all remaining spices. Cook 2 minutes. Add crushed tomatoes and sugar. Simmer 15 minutes until sauce thickens and oil separates. Blend until smooth with an immersion blender.
3
Stir in cream and simmer 5 minutes. Add roasted cauliflower and fold gently to coat. Simmer 5 more minutes to allow the cauliflower to absorb the sauce. Season with salt and top with cilantro. Serve over basmati rice.