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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

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

  • MsSardana | 11/18/2017

    This was easy, quick, and my family loved it! When I first finished it, it tasted meh. Luckily, I had to go pick up one of my kids before dinner, and in that half hour I was gone, the flavors really melded and, after adding some salt, it tasted as good as any tikka masala sauce we've had at Indian restaurants.

  • agshav28 | 11/18/2017

    Made it tonight. Didn't have garam masala so I sustituted Tikka masala. It was really good and easy to make. I do like Bessie's suggestions for jazzing up this dish though. On the whole I try to think and nothing happens.

  • bessieheath | 11/16/2017

    I found this to be rather bland with far too much raw tomato going on. I tweaked it until I found it more pleasing, adding coconut milk, more garam masala, a bit of brown sugar and some cayenne. On the whole, I could think of better things to do with a cauliflower.

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