Cauliflower tikka masala
User Reviews
4.6
Cauliflower tikka masala
Description
This recipe starts with roasting cauliflower tossed in vegetable oil and a spice mix including garam masala, chili powder, coriander, turmeric, and salt until golden and cooked through. Meanwhile, the curry sauce is prepared by sautéing onions, garlic, and ginger, then frying in additional spices before adding crushed tomatoes and tomato paste. After simmering, heavy cream, sugar, and butter are added to create a creamy, balanced sauce.
The roasted cauliflower is stirred into the curry sauce and allowed to simmer together so the flavors meld, resulting in tender, flavorful vegetable pieces enveloped in a smooth, spiced tomato cream sauce. This dish works well as a vegetarian entrée served with rice or bread.
The recipe allows for adjusting chili powder to control heat. The roasted cauliflower adds a smoky depth, while the cream and butter soften the spices and provide richness. The simmering step after adding cauliflower ensures flavors blend fully.
Ingredients
For the roasted cauliflower
- 1 large cauliflower you need approximately 1kg of cauliflower, head
- 2 tbsp vegetable oil
- 2 tsp garam masala
- ½ tsp chili powder
- 2 tsp ground coriander
- ½ tsp Turmeric
- 2 tsp salt
For the tikka masala curry
- 1 onion finely chopped
- 3-4 garlic crushed, cloves
- 2 tsp ginger grated/crushed
- 2 tsp garam masala
- 2 tsp paprika
- 2 tsp ground coriander
- 1 tsp cumin ground
- 1 tsp Turmeric
- ½-1 tsp chili powder
- ½ tsp ground cardamom
- 2 g/14oz cans crushed tomatoes
- 2 tbsp tomato paste
- 1 cup heavy cream aka whipping cream
- 2 tbsp butter
- 1-2 tsp sugar
- salt to taste
- black pepper to taste
Instructions
- Pre-heat the oven to 200ºc/390ºF.
- Slice the cauliflower floret off the head of cauliflower. Chop the remaining stalk into bite size pieces. Place the cauliflower into a large roasting tray and drizzle over the oil and season with the spices then place into the oven and roast for 30 minutes until golden brown and cooked.
- In the meanwhile start making the sauce. Fry the onions in the oil until soft and translucent then add the garlic and ginger and fry for another 30 seconds.
- Add all the spices and fry for a minute before adding the tomatoes and tomato paste. Simmer for 5 minutes then add the cream and sugar then simmer for 10 minutes
- Add the roasted cauliflower and butter and stir together then allow to simmer for 5-10 minutes. Season to taste and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 22g | 7% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 33mg | 11% |
| Sodium | 1318mg | 55% |
| Potassium | 863mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 1228IU | 25% |
| Vitamin C | 109mg | 121% |
| Calcium | 95mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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