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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 (11 reviews)

  • Dparkercooks | 03/04/2020

    Followed the recipe exactly as written. The sauce is delicious. I'll def do more garlic and ginger next time though to amp it up a little. I'm not sure what the yogurt is doing for the cauliflower. For me all it did was make the golden brown parts of the cauliflower stick to the sheet pan Next time I will do it on parchment instead of foil and just roast the cauliflower as I would if I were serving it plain.

  • User avater
    ShmeeLove | 09/12/2019

    Easy, so delicious and even better the next day. This dish is a staple in our house.

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