Cauliflower Tikka Masala with Rice

Cauliflower Tikka Masala with Rice

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup plain yogurt (optional for marination)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, minced
• 1 teaspoon ground coriander
• 1 tablespoon tomato paste
• 1 can (400g) diced tomatoes
• 1 can (400ml) coconut milk or heavy cream
• 2 tablespoons butter (optional)
• Fresh cilantro for garnish
• Cooked basmati rice

Instructions:

1. Optional Marination:
   • For extra flavor, you can marinate the cauliflower in yogurt, garam masala, cumin, turmeric, paprika, salt, and pepper for 30 minutes before roasting.
2. Roast the Cauliflower:
   • Preheat your oven to 400°F (200°C).
   • Toss the cauliflower florets with olive oil, turmeric, garam masala, cumin, and paprika.
   • Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.
3. Prepare the Sauce:
   • Heat oil or butter in a large pan over medium heat.
   • Sauté the onion until softened (about 5 minutes).
   • Add the minced garlic and ginger, cooking for another 2 minutes.
   • Stir in the ground coriander and tomato paste, cooking for 2-3 minutes.
   • Add the diced tomatoes and simmer for 10 minutes until the sauce thickens.
   • Stir in the coconut milk or cream and simmer for another 5-10 minutes.
4. Add the Cauliflower:
   • Add the roasted cauliflower to the sauce and stir to coat.
   • Cook for another 5 minutes to allow the flavors to combine.
5. Serve:
   • Serve the cauliflower tikka masala over rice and garnish with fresh cilantro.

Both recipes pair wonderfully with basmati or jasmine rice, and you can adjust the spice level by adding more or less curry powder or chili flakes depending on your preference.

Let me know if you’d like more variations or tips for these dishes!