Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Cauliflower Tikka Masala

Servings: 4 to 6

Canned fire-roasted tomatoes are an easy way to add slow-cooked depth to this quick weeknight dish, but regular tomatoes can be substituted. Garam masala, an Indian spice mix, is available at most supermarkets.

Ingredients

  • 1 medium head cauliflower (about 2 lb.), florets cut into 2-inch pieces
  • 1/2 cup plain yogurt, whole milk or low fat (not fat-free)
  • 1 Tbs. olive oil
  • Kosher salt
  • 1/2 Tbs. unsalted butter, olive oil, or ghee
  • 1 large yellow onion, thinly sliced
  • 1/4 cup tomato paste
  • 3 medium cloves garlic, minced
  • 1 Tbs. finely minced or grated fresh ginger
  • 1 Tbs. garam masala
  • 1 28-oz. can diced fire-roasted tomatoes
  • 3/4 cup heavy cream; more as needed
  • 1/2 cup coarsely chopped fresh cilantro
  • Pinch sumac (optional)
  • Basmati rice or naan, for serving

Nutritional Information

  • Calories (kcal) : 230
  • Fat Calories (kcal): 140
  • Fat (g): 15
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 40
  • Sodium (mg): 840
  • Carbohydrates (g): 19
  • Fiber (g): 5
  • Sugar (g): 11
  • Protein (g): 6

Preparation

  • Position a rack in the center of the oven and heat to 425°F.
  • Toss the cauliflower with the yogurt, olive oil, and 1/4 tsp. salt in a medium bowl. Spread the cauliflower on a large rimmed baking sheet. Roast, flipping once, until tender and browned in spots, 22 to 25 minutes.
  • Meanwhile, melt the butter in a large skillet over medium heat. Add the onion and cook until softened and beginning to brown, 5 to 7 minutes. Stir in the tomato paste, garlic, ginger, garam masala, and 1/2 tsp. salt. Cook until the garlic and spices are very fragrant, about 1 minute. Add the tomatoes with their juice, and scrape up any browned bits from the bottom of the pan. Bring to a boil, then lower the heat and simmer while the cauliflower roasts.
  • Add the cauliflower, cream, and half of the cilantro to the sauce. Continue cooking until the sauce begins to bubble, 1 to 2 minutes. Season to taste with salt. If you’d like a milder sauce, add more cream. Serve sprinkled with the remaining cilantro and some sumac, if you like.

Reviews

Rate or Review

Reviews

  • siriius | 02/06/2018

    Delicious and easy. Will serve to my vegetarian friends with pride.

  • tmwg | 02/05/2018

    Loved this vegetarian dinner and will definitely be making it again.

  • mmcculla | 01/18/2018

    This recipe was pretty blah which was a shame because I was really excited to try it. Family consensus was it was a one and done.

  • ToulaT | 01/02/2018

    Delicious! Easy and wonderful and even my vegetable-averse son loved it. Definitely worth making again.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Santa Fe, NM (509)

Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks