Cauliflower Tikka Masala

• 1 head cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1 large onion, diced
• 3 garlic cloves, minced
• 1-inch piece ginger, minced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 tablespoons tomato paste
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Steps

1. 1 Preheat oven to 425°F. Toss cauliflower with 1 tablespoon olive oil, cumin, coriander, turmeric, paprika, and cayenne (if using). Roast for 20 minutes.
2. 2 Heat remaining olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
3. 3 Stir in garlic and ginger, cooking for another minute until fragrant.
4. 4 Add diced tomatoes, coconut milk, and tomato paste. Bring to a gentle simmer.
5. 5 Add roasted cauliflower to the skillet, stirring to coat in the sauce. Simmer for 10 minutes.
6. 6 Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

Nutrition

Tips

• For extra tang, stir in a splash of lemon juice before serving.
• If you like a smoother sauce, use an immersion blender to partially blend the sauce.
• Serve with warm naan or steamed basmati rice for a complete meal.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Serving Suggestions

• Pair with warm naan bread for scooping up every last bit of sauce.
• Serve with a side of basmati rice for a comforting meal.

FAQ