I grew up overseas and I have tasted authentic and delicious Indian cuisine. I definitely like Indian food, but I wouldn’t say its my absolute favorite or that I crave it often. Yet, for some reason, last week I was craving Indian food. The boyfriend, even said this make be sliding into his top 5 favorite dishes I make. This is actually a vegan recipe and it’s absolutely delicious. I ended up making some chicken separate for my boyfriend to add, but I just kept mine vegetarian /vegan. I also mixed in brown rice. I am making vegan brownies for the office, stay tuned!
Note: The original recipe had a additional sauce you could make to pour over it, but that was doing too much. It was a cashew cream sauce. Feel free to google and try it.
Cauliflower Tikka Masala
Cook time: 55 minutes
- 1 medium cauliflower, washed and cut into medium-small florets
- 1 1/2 cup white onion, diced (about 1 medium white onion)
- 6 cloves garlic, minced
- 1/2-in piece ginger, outer skin removed, finely grated
- (optional) 1/2 green jalapeno diced, as needed for spice
- 1/2 tsp mustard seeds
- 1 tbsp cooking oil
- freshly chopped cilantro
- 3 vine-ripe tomatoes, halved
- 1 red bell pepper, stem and seeds removed
- 1/2 cup fresh cilantro, loosely packed
- 3/4 cup full-fat coconut milk
- 3/4 tsp garam masala
- 1/2 tsp ground corriander
- 1/4 tsp turmeric
- 1/2 tsp cinnamon
- 1/2 tsp salt (add more if needed to taste)
- 1/2 tsp red chili powder
- 1/4 tsp cayenne pepper (optional, and add as much as you need to make it spicy)
In a large saute pan, heat 1 tbsp oil on medium heat.Add in the mustard seeds and allow them to fry for about 30 seconds. You should start to see them sizzle and start popping almost immediately. As soon as the seeds start to pop add in the ginger, garlic, green jalapenos ,and chopped onions. Cook for a few minutes until fragrant and the onions start to become translucent. Stir frequently to avoid burning the mixture.
While the mixture is cooking, add all the ingredients for the sauce into a blender.Once the onions start to become translucent, turn off the heat, and add all the contents into the blender with the ingredients for the sauce. Blend until completely pureed into a smooth sauce.
Pour the sauce from the blender back into the pan, add all the spices and stir well. Cook uncovered for 10-15 minutes on medium-low heat.
To Make the Dish:
Add all the cauliflower florets into the sauce, toss, and cook, covered for about 10 minutes on low heat or until the cauliflower florets are cooked and tender (not mushy).
Remove the cover and cook on medium heat, stirring occasionally, until the sauce reduces and thickens in consistency (approximately 10 minutes or so).
Happy almost-three-day weekend!
Sending good food and positive vibes your way.