Description
A vibrant and flavorful vegetarian Cauliflower Tikka Masala featuring tender roasted cauliflower florets simmered in a rich, spiced tomato and coconut milk sauce. Served over rice with naan and fresh cilantro, this dish offers a delicious and wholesome Indian-inspired meal ready in 45 minutes.
Ingredients
Cauliflower
- 1 large cauliflower, cut into bite-sized florets
- Avocado oil, for drizzling (or preferred oil)
- 2 teaspoons garam masala
- Salt and pepper, to taste
Spice Mix
- 1 1/2 teaspoons garam masala
- 3/4 teaspoon ground cumin
- 1 teaspoon turmeric
- 3/4 teaspoon smoked paprika (substitute with sweet paprika if needed)
- 1/2 teaspoon crushed red pepper
Masala Sauce
- 2 tablespoons avocado oil (or preferred oil)
- 1/2 medium red onion, finely diced (yellow onion can be substituted)
- 3-4 cloves garlic, minced or crushed
- 1 tablespoon fresh ginger, grated (or frozen/paste)
- 2 cups tomato purée
- 2-3 teaspoons agave nectar (or any sweetener)
- 3/4 teaspoon salt, more to taste (additional for roasting)
- 1 cup full-fat coconut milk (shake can before pouring)
- 1-2 tablespoons lime juice (or lemon juice)
To Serve
- Naan bread
- About 3 cups cooked rice
- 1/2 cup cilantro, chopped
Instructions
- Roast the Cauliflower: Preheat your oven to 450°F (230°C). Spread the cauliflower florets on a rimmed baking sheet and drizzle with avocado oil. Sprinkle with 2 teaspoons garam masala, salt, and pepper. Toss with your hands to coat evenly. Roast for 15-20 minutes, tossing halfway through, until the cauliflower is tender and lightly browned.
- Prepare the Spice Mix: In a small bowl, combine 1 1/2 teaspoons garam masala, ground cumin, turmeric, smoked paprika, and crushed red pepper. Set this spice blend aside for later use.
- Sauté the Onions: Heat 2 tablespoons of avocado oil in a large pan over medium heat. Add the finely diced red onion and sauté for 3-5 minutes until translucent and starting to turn golden.
- Add Garlic, Ginger, and Spices: Reduce the heat slightly, then add the minced garlic and grated ginger to the pan. Sauté for 30-60 seconds until fragrant. Add the prepared spice mix and cook for another 30 seconds to release their aroma.
- Simmer the Sauce: Pour in the tomato purée, agave nectar, and salt. Bring the mixture to a gentle simmer, then reduce the heat to maintain a low simmer. Cook for 10-15 minutes, stirring frequently to prevent sticking, allowing the sauce to thicken.
- Finish the Sauce: Stir in the full-fat coconut milk and continue to simmer lightly for 2-4 minutes, being careful not to boil. Add 1 tablespoon of lime juice, then taste and adjust seasoning or lime juice as desired.
- Combine Cauliflower and Sauce: Add the roasted cauliflower florets to the pan and gently toss to coat them thoroughly with the sauce. Heat through for a minute or two if needed. Taste and adjust the seasoning as necessary, then remove from heat.
- Serve: Spoon the flavorful cauliflower tikka masala over cooked rice. Serve alongside warm naan bread, garnished with fresh chopped cilantro and lime wedges for an extra zing. Enjoy your vibrant and comforting meal!
Notes
- Use sweet paprika as a milder alternative to smoked paprika if preferred.
- Substitute lemon juice if lime juice is unavailable.
- To keep it vegan, ensure the naan is dairy-free or omit it.
- Adjust crushed red pepper according to your spice preference.
- Shaking the coconut milk before use helps achieve a creamier texture in the sauce.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Indian
