CauliFlower Tikka Masala

CauliFlower Tikka Masala

CauliFlower Tikka Masala
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  • 2 tablespoons yellow curry powder
  • 1 ½ teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon coriander
  • ¼ teaspoon cinnamon
  • ½ teaspoon red pepper flakes
  • 1 ½ teaspoon kosher salt
  • 2 tablespoons avocado oil, divided
  • 1 large head cauliflower
  • 1 medium yellow onion
  • 5 cloves garlic
  • 1 tablespoon freshly grated ginger
  • 1 6 oz. can tomato paste
  • ¾ cup low-sodium vegetable stock
  • 1 14 oz. can full fat coconut milk
  • Zest and juice of 1 small lemon
  • Cilantro
  • 2 cup cooked basmati, brown, or cauli rice
  • ¼ cup salted, toasted cashews
  • Naan, optional
  • Yogurt, optional


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Everyone’s eating out option has been limited due to the pandemic. We all miss having a good time at our favorite spots. The good is we can still do that, but right in our homes! Check out this incredible recipe so you can make this yummy dish right there, in your kitchen! Yes, the list of ingredients might be kind of long, but hey, don’t be discouraged. It is easy to make and won’t take much of your time. If you’ve ever had Cauliflower Tikka Masala, you wouldn’t need much convincing on this one. This recipe is worth the hype. This recipe was made with cauliflower but you can customize the Cauliflower Tikka Masala recipe and substitute it with chicken. Enjoy!

  1. Preheat oven to 425F. In a small bowl, mix together curry, cumin, paprika, turmeric, coriander, cinnamon, red pepper flakes, and salt.
  2. On a rimmed baking sheet, arrange cauli florets so there is space between them, drizzle with a tablespoon of avocado oil and toss with about a third of the spice mix. Transfer to the oven and roast for 30 minutes until just browned and tender.
  3. Meanwhile, make your sauce. In a large Dutch oven, heat the remaining oil over medium. When the oil is shimmering, add in the onion and cook until golden, about 4 minutes. Add in garlic and ginger and cook until fragrant. Once the veg are golden and tender, add in the remaining spice blend, stir, and let the spices toast for an additional 2 minutes. Add in the tomato paste, stirring to combine. Slowly pour in coconut milk, broth, and bring the sauce to a low boil.
  4. Once boiling, turn the heat down to medium low, and allow to simmer and thicken for 5 minutes, until the sauce is creamy and coats the back of a spoon. Using an immersion blender or blender, puree the sauce until smooth. You can leave it chunky, but we all liked it smooth.
  5. Transfer the sauce back to the pot, add in the cauli, lemon juice, and zest, and stir gently to combine.
  6. To serve, fill bowls with a generous scoop of rice, the cauli mixture, cilantro, toasted cashews, and a squeeze of lemon.