Cauliflower Tikka Masala

Tikka masala is a dish that has captured the hearts and palates of food lovers around the globe. Its roots can be traced back to Indian cuisine, where it is believed to have originated in the Punjab region. The dish was brought to prominence as Indian immigrants settled in the UK, leading to a delightful fusion of flavors and the creation of numerous variations.

Discover the deliciousness of Spicy Cauliflower Tikka Masala, a vegetarian twist on the classic Indian dish. This flavorful recipe elevates cauliflower into a satisfying main course, perfect for both vegetarians and meat-lovers. Learn about the origins of tikka masala and the health benefits of cauliflower, while enjoying a step-by-step guide to making this creamy and spicy curry. Perfect for impressing guests or enjoying a comforting meal at home!

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Ingredients

1 medium cauliflower, cut into bite-sized florets

1 cup of plain yogurt (or use dairy-free yogurt for a vegan option)

2 tablespoons tikka masala spice blend

1 tablespoon ginger-garlic paste

2 tablespoons fresh lemon juice

1 tablespoon vegetable oil

Salt, to taste

For the Curry Sauce:

2 tablespoons vegetable oil

1 large onion, finely chopped

2 large tomatoes, pureed until smooth

1 tablespoon ginger-garlic paste

1-2 green chilies, slit lengthwise (optional, for extra heat)

1 teaspoon turmeric powder

1 teaspoon cumin powder

1 teaspoon coriander powder

1 cup coconut milk (or heavy cream for a richer flavor)

Fresh cilantro leaves, chopped (for garnish)

Salt, to taste

Instructions

Marinate the Cauliflower: In a large mixing bowl, combine the yogurt, tikka masala spice blend, ginger-garlic paste, lemon juice, vegetable oil, and a pinch of salt. Whisk these together until smooth. Add the cauliflower florets into the marinade, ensuring each piece is well coated. Cover the bowl and let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for a deeper flavor infusion.

Roast the Cauliflower: Preheat your oven to 400°F (200°C). Spread the marinated cauliflower evenly on a baking sheet lined with parchment paper. Place it in the preheated oven and roast for 20-25 minutes, or until the cauliflower is tender and begins to develop a slight char. Remove from the oven and set aside.

Prepare the Curry Sauce: In a large skillet or saucepan, heat 2 tablespoons of vegetable oil over medium heat. Once hot, add the finely chopped onions and sauté for about 5-7 minutes, stirring frequently, until they turn golden brown.

Add Aromatics: Stir in the ginger-garlic paste and slit green chilies (if using). Sauté for an additional minute, allowing the aromas to fill your kitchen.

Incorporate the Tomato Base: Add the pureed tomatoes along with the turmeric powder, cumin powder, and coriander powder. Cook this mixture for about 8-10 minutes, stirring occasionally, until it thickens and the oil starts to separate from the sauce.

Create the Creamy Sauce: Pour in the coconut milk (or heavy cream) and reduce the heat to low. Let it simmer for 5 minutes, stirring gently to combine the flavors. Season with salt to taste.

Combine Cauliflower with Sauce: Carefully fold the roasted cauliflower into the curry sauce, cooking for an additional 5 minutes. Ensure the cauliflower is well coated with the luscious sauce.

Garnish and Serve: Remove the skillet from heat. Garnish the dish with fresh chopped cilantro for a burst of color and flavor. Serve your Spicy Cauliflower Tikka Masala hot alongside fluffy basmati rice or warm naan bread.

Prep Time: 10 minutes | Cook Time: 40 minutes | Total Time: 50 minutes | Servings: 4

- Presentation Tips: Serve in a bright-colored curry dish and drizzle with additional coconut cream for a stunning finish. Add a lime wedge for a zesty touch on the side.