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Cauliflower Tikka Masala is a delightful vegetarian twist on the classic Indian dish that has captured the hearts and palates of food lovers around the world. Known for its rich blend of spices and a creamy sauce that tantalizes the taste buds, this dish showcases the versatility of cauliflower, transforming it into a culinary star. Whether you are a seasoned vegetarian or simply looking to incorporate more plant-based meals into your diet, Cauliflower Tikka Masala is an excellent choice that promises satisfaction and nutrition in every bite.

Cauliflower Tikka Masala

Discover the deliciousness of Cauliflower Tikka Masala, a vibrant vegetarian twist on the classic Indian dish. This flavorful recipe highlights roasted cauliflower marinated in a blend of spices and yogurt, simmered in a rich, creamy sauce. Perfect for those seeking healthier meals, it's packed with nutrients and bursting with flavor. Whether you're a seasoned vegetarian or just exploring plant-based options, this dish promises satisfaction in every bite. Enjoy the culinary journey today!
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Ingredients
  

For the Cauliflower Marinade:

1 medium head of cauliflower, cut into florets

1 cup plain yogurt (use dairy or plant-based)

2 tablespoons olive oil

1 tablespoon lemon juice

2 teaspoons garam masala

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon turmeric

1 teaspoon garlic powder

1 teaspoon ginger powder

Salt and pepper to taste

For the Masala Sauce:

2 tablespoons vegetable oil or ghee

1 medium onion, finely chopped

3 cloves garlic, minced

1 inch ginger, minced

1 can (14 oz) crushed tomatoes

1 teaspoon garam masala

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon turmeric

1 teaspoon chili powder (adjust to taste)

1 cup coconut milk or heavy cream

Fresh cilantro for garnish

Salt to taste

Instructions
 

Marinate the Cauliflower: In a large bowl, combine the yogurt, olive oil, lemon juice, garam masala, cumin, paprika, turmeric, garlic powder, ginger powder, salt, and pepper. Add the cauliflower florets and mix until fully coated. Cover and let marinate in the refrigerator for at least 30 minutes (up to overnight for deeper flavor).

    Roast the Cauliflower: Preheat your oven to 425°F (220°C). Spread the marinated cauliflower on a baking sheet lined with parchment paper in a single layer. Roast for 25-30 minutes, until the edges are crispy and golden brown, turning halfway through.

      Prepare the Masala Sauce: In a large skillet or saucepan, heat the vegetable oil or ghee over medium heat. Add the chopped onions and sauté for 5-7 minutes, until softened and golden.

        Add Aromatics: Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.

          Create the Sauce: Add the crushed tomatoes to the skillet, along with garam masala, ground coriander, ground cumin, turmeric, and chili powder. Cook for about 5-7 minutes, allowing the sauce to simmer and thicken slightly.

            Finish the Sauce: Pour in the coconut milk or heavy cream and stir well. Season with salt to taste and simmer for an additional 5 minutes, allowing the flavors to meld.

              Combine: Gently fold in the roasted cauliflower florets into the masala sauce, stirring carefully to coat each piece well. Cook on low for another 2-3 minutes until everything is heated through.

                Serve: Transfer the Cauliflower Tikka Masala to a serving dish, garnish with fresh cilantro, and serve hot with basmati rice or naan bread.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4