Cauliflower Tikka Masala
A warming vegan Indian Masala with cauliflower.
Servings 2 -4 servings
Ingredients
Masala Sauce
- 1 can diced tomatoes
- 1 medium red bell pepper diced
- 1 can full-fat coconut milk
- 1 tablespoon coconut oil
- 1 medium yellow onion diced
- 4 cloves of garlic minced
- 1/2 inch ginger peeled and finely grated
- 1/2 green jalapeno diced
- 1 teaspoon garam masala
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 pinch cayenne pepper optional
- 1 medium cauliflower washed and cut into small florets
To serve:
- Freshly chopped cilantro or parsley
- Coconut yogurt yogurt
- Brown rice or naan optional
Instructions
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In a high-speed blender, add the tomatoes, bell pepper and coconut milk. Blend on high until smooth.
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In a large cast iron skillet, heat 1 tablespoon coconut oil over medium heat. Add the onions and sauté until translucent.
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Add the ginger, garlic, jalapeños, garam masala, turmeric, cinnamon, and salt. sauté until fragrant, about 30 seconds.
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Add the tomato-coconut mixture and bring to a simmer. Simmer, uncovered, over medium-low heat, until mixture begins to thicken, about 10 minutes. Be careful not to bring to a boil or the coconut milk will start to separate.
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Add the cauliflower florets and cook, covered until cauliflower is soft, about 10 minutes.
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Finish with fresh herbs and yogurt. Serve with naan or cooked brown rice, optional.
