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Cauliflower Tikka Masala

Cauliflower Tikka Masala
PREP TIME
20 min
COOK TIME
20 min
YIELDS
6 servings

Cauliflower, chickpeas and peas make this vegetarian dish a hearty one-pot meal. By using sour cream or yogurt instead of the traditional cream you get a lighter, brighter dish.

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Ingredients

½
cup sour cream
2
Tbsp vegetable oil
1
Tbsp mild or hot curry powder
1 ½
tsp sweet paprika
Kosher salt
1
head cauliflower, broken into florets (about 4 cups)
3
cloves garlic, roughly chopped
1 (½-inch)
piece fresh ginger, roughly chopped
1
small yellow onion, roughly chopped
2
tsp garam masala
1
(28-oz) can no-salt-added tomato puree
1
(14-oz) can chickpeas, rinsed and drained
1
cup frozen peas, thawed
2
Tbsp unsalted butter
3
Tbsp chopped fresh cilantro, plus more for garnish
6
cups cooked brown rice, for serving
Lemon wedges, for serving
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Directions

Step 1

Whisk together 2 tablespoons of the sour cream, 1 tablespoon of the oil, 1 tablespoon water, 1 1/2 teaspoons of the curry powder, 1/2 teaspoon of the paprika and 1/4 teaspoon salt in a medium bowl. Add the cauliflower and toss to evenly coat. Cover the bowl and marinate for 30 minutes at room temperature.

Step 2

Meanwhile, pulse the garlic, ginger, onion and 2 tablespoons water in a food processor until smooth. Heat the remaining 1 tablespoon vegetable oil in a 6-quart Dutch oven or large heavy pot over medium-high heat. Add the onion mixture, garam masala, the remaining 2 1/2 teaspoons curry powder, and the remaining 1 teaspoon paprika. Cook, stirring occasionally, until the mixture starts to stick and brown on the bottom of the pan, about 4 minutes. Add the tomato puree, 1 cup water, the chickpeas and 2 teaspoons salt. Cover partially with a lid and simmer gently until the sauce is slightly reduced and the onion mixture is soft, 10 to 15 minutes.

Step 3

Meanwhile, preheat the broiler with a rack positioned about 4 inches from the heat source. Line a baking sheet with foil. Arrange the cauliflower in a single layer and broil, tossing halfway through, until the cauliflower is browned and just cooked through, 8 to 10 minutes.

Step 4

Stir the cauliflower and peas into the sauce and return to a simmer, then remove from heat. Stir in the remaining 6 tablespoons sour cream, the butter and cilantro. Serve the tikka masala in bowls with brown rice and lemon wedges. Garnish with cilantro.

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