Whole Roasted Cauliflower Tikka Masala
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
1 hr
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Servings
4 people
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Calories
276 kcal
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Course
Main Course
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Cuisine
Indian
Whole Roasted Cauliflower Tikka Masala
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Marinated and Roasted Cauliflower served on a rich Tikka Masala Sauce.
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Ingredients
Cauliflower Head Ingredients
- 1 cauliflower head
- 2 teaspoon garam masala
- ½ teaspoon Turmeric
- 1 teaspoon chili powder
- 1 teaspoon Coriander
- ½ teaspoon salt
- 1 teaspoon coconut oil
- 3 tablespoon plant based yoghurt
Tikka Masala Ingredients
- 1 medium onion
- 4 garlic cloves
- 1 thumb-sized piece of ginger
- 2 teaspoon garam masala
- 1 teaspoon cumin
- 1 teaspoon Coriander
- ½ teaspoon Turmeric
- 1 teaspoon smoked paprika
- ½ black pepper
- Seeds of 4 cardamom pods
- 2 tomatoes
- 1 cup cashews
- 1 cup water
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Instructions
- Remove the stem leaves and steamd the cauliflower for 10 minutes. Place the cauliflower on a baking tray. Preheat the oven to 200C.
- To prepare the marinate, mix in a separate bowl the garam masala, turmeric, chili powder, coriander, salt, oil and plant-based yoghurt. Combine all the ingredients until you have a uniform batter. Using your hands, cover the cauliflower head with the mixture making sure the whole surface of the cauliflower is well coated.
- Bake the cauliflower for about 40 minutes at 200C or 400F. You will know that your cauliflower is ready when you can easily put a fork through.
- While the cauliflower is cooking, you can prepare the Tikka Masala. First, soak cashews in hot water as they need to be soaking for at least 20 minutes.
- Finely chop or press the garlic and ginger and finely chop the onion.
- Heat some coconut oil or vegetable oil in a pan. Add the onion and when it starts to soften, add the garlic and ginger. Stir for a couple of minutes and add the spices.
- Cook the spices for at least one minute until fragrant. Chop the tomatoes, add them to the pan and fry for a couple of minutes.
- When the cashews are ready, drain the water and rinse them with cold water. Transfer the cashews into a blender jug and add water. Using a hand blender, blend until the cashews are totally blended and you have a smooth sauce.
- Add the cashew cream into the pan with the rest of the ingredients, stir and let it simmer for 10 minutes.
- Transfer the sauce into a blender jug and blend all the ingredients until smooth consistency.
- Place the roasted cauliflower in a big serving bowl and add the sauce until the bottom of the bowl is covered. Add more sauce on the top before serving.
Nutrition Information
Show Details
Calories
276kcal
(14%)
Carbohydrates
26g
(9%)
Protein
11g
(22%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Cholesterol
2mg
(1%)
Sodium
362mg
(15%)
Potassium
916mg
(26%)
Fiber
7g
(28%)
Sugar
8g
(16%)
Vitamin A
933IU
(19%)
Vitamin C
81mg
(90%)
Calcium
91mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 26g | 9% |
| Protein | 11g | 22% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 2mg | 1% |
| Sodium | 362mg | 15% |
| Potassium | 916mg | 19% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 933IU | 19% |
| Vitamin C | 81mg | 90% |
| Calcium | 91mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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