Cauliflower Tikka Masala

• servings: 4 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

Roasted Cauliflower

1 large cauliflower (, cut into bite-sized florets)

avocado oil (for drizzling, or preferred oil)

2 teaspoons garam masala

Salt and pepper (, to taste)

Tikka Masala Sauce

2 tablespoons avocado oil (, or preferred oil)

1/2 medium red onion (, finely diced, sub yellow onion)

3-4 cloves garlic (, minced or crushed)

1 tablespoon fresh ginger (, grated, sub frozen or paste)

1 1/2 teaspoons garam masala

3/4 teaspoon ground cumin

1 teaspoon turmeric

3/4 teaspoon smoked paprika (sub with sweet)

1/2 teaspoon crushed red pepper

2 cups tomato purée

2-3 teaspoons agave nectar (or any sweetener)

3/4 teaspoon salt (, more to taste, more for roasting)

1 cup full-fat coconut milk (shake can before pouring)

1-2 tablespoons lime (, juiced, sub lemon)

For Serving

Naan

Rice (about 3 cups cooked)

1/2 cup cilantro (, chopped)

Directions

For the cauliflower, preheat oven to 450° F (230° C). Place cauliflower florets on a rimmed baking sheet. Drizzle with oil and sprinkle with garam masala, salt, and pepper. Combine together with your hands. Roast for 15-20 minutes until tender and lightly browned. Toss halfway.

In a small bowl, combine the garam masala, cumin, turmeric, paprika, and crushed red pepper. Set aside.

In a large pan, heat oil over medium heat. Add onions and sauté until translucent and slightly golden. About 3-5 minutes.

Turn heat down one notch. Now add the garlic and ginger. Sauté for 30-60 seconds until fragrant. Now add the combined spices and sauté until fragrant, about 30 seconds.

Add tomato puree, agave, and salt. Bring to a simmer, then lower the heat (if needed) to maintain a low simmer. Cook for 10-15 minutes stirring often to prevent sticking. You want the sauce to get very thick. Stir in coconut milk and lightly simmer 2-4 minutes to combine and thicken (don't boil - lower heat if needed). Stir in 1 tablespoon of lime juice and taste before you add more.

Now add roasted cauliflower and gently toss to combine well (heat longer if needed). Taste for seasoning and add more if needed, then remove from heat. Top over rice and serve with naan, lime wedges, and cut cilantro if desired. Enjoy!

Nutrition

• Serving Size: 12 ounces
• Calories: 315 kcal
• Total Fat: 18 g
• Saturated Fat: 12 g
• Sodium: 448 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 8 g
• Total Sugars: 13 g
• Protein: 8 g