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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

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Reviews

  • 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.

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