Cauliflower Tikka Masala

  • prep time20 min
  • total time 40 min
  • serves 6

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.

337 Ratings
Directions for: Cauliflower Tikka Masala

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 (1/2-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

Directions

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.

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.

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.

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.

Source and Credits

Copyright 2017 Television Food Network, G.P. All rights reserved.

Courtesy of Food Network Kitchen

See more: Herbs, Indian, Legumes, Main, Rice/Grain, Tomatoes, Vegetables


https://www.foodnetwork.ca/recipe/cauliflower-tikka-masala/20147/

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