Vegan Cauliflower Tikka Masala

• servings: 6 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

1 medium head of cauliflower chopped into florets

2 tsp oil

1 tsp lemon juice

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp garam masala

1/2 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp or more salt

1 Recipe my Tikka masala sauce (, use 2/3 of the sauce recipe if using a small head of cauliflower)

1/4 cup non dairy cream (such as cashew (blend 1/4 cup cashews with 1/4 cup water until smooth, soy, coconut, optional)

Directions

If you havent yet, make my Tikka Masala Sauce. To a large bowl, Add the chopped cauliflower florets, drizzle oil and lemon juice and toss well to coat. In a small bowl mix all the spices and salt. Sprinkle the spices all over the cauliflower and toss to coat. Spread the florets on a parchment lined baking sheet or baking dish. Bake at 400 degrees F (205 C) for 25 mins.

In a saucepan over medium heat or instant pot on saute mode, combine the tikka masala sauce and baked cauliflower. Add 1/4 cup of non dairy cream if needed. Mix well. Bring to a boil. At this point you can also add in a cup or more chickpeas for added protein. Cook for about 3-4 mins. Taste and adjust salt and flavor.

Garnish with fenugreek leaves or cilantro. Sprinkle some smoked paprika or cayenne (really important for a smoky flavor). Take off heat. Then let the mixture sit for another few mins before serving. Serve with Naan, flatbreads or rice.

Nutrition

• Calories: 107 kcal
• Total Fat: 4 g
• Sodium: 523 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 2 g
• Total Sugars: 7 g
• Protein: 3 g