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Spicy Cauliflower Tikka Masala is a vibrant and flavorful dish rooted in the rich culinary traditions of Indian cuisine. Often celebrated for its aromatic spices and creamy sauce, this dish has gained immense popularity among health-conscious individuals and vegetarians alike. With the rise of plant-based diets, this recipe offers a delectable alternative to traditional meat-based tikka masala, making it a favorite in households around the world.

Cauliflower Tikka Masala

Discover the vibrant flavors of Spicy Cauliflower Tikka Masala, a delicious vegan dish inspired by Indian cuisine. This recipe features roasted cauliflower marinated in aromatic spices like cumin and coriander, creating a satisfying and flavorful meal. The creamy sauce, made with yogurt or coconut milk, beautifully complements the tender cauliflower for a rich, indulgent experience. Ideal for plant-based eaters, this dish is sure to impress both vegetarians and meat-lovers alike.
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Ingredients
  

1 medium-sized cauliflower, cut into florets

1 cup plain yogurt (or dairy-free yogurt)

2 tablespoons tikka masala spice blend

1 tablespoon ginger-garlic paste

2 tablespoons lemon juice

1 tablespoon vegetable oil

Salt to taste

For the curry sauce:

2 tablespoons vegetable oil

1 large onion, finely chopped

2 large tomatoes, pureed

1 tablespoon ginger-garlic paste

1-2 green chilies, slit (optional)

1 teaspoon turmeric powder

1 teaspoon cumin powder

1 teaspoon coriander powder

1 cup coconut milk (or heavy cream)

Fresh cilantro leaves, chopped (for garnish)

Salt to taste

Instructions
 

Marinate the Cauliflower: In a large bowl, combine yogurt, tikka masala spice blend, ginger-garlic paste, lemon juice, vegetable oil, and salt. Mix well. Add cauliflower florets and toss to coat. Let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator for deeper flavor).

    Prepare the Roasted Cauliflower: Preheat your oven to 400°F (200°C). Spread the marinated cauliflower on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until tender and slightly charred. Set aside.

      Make the Curry Sauce: In a large skillet or saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onions and sauté until golden brown (about 5-7 minutes).

        Stir in the ginger-garlic paste and green chilies (if using) and sauté for another minute until fragrant.

          Add the pureed tomatoes, turmeric powder, cumin powder, and coriander powder. Cook for about 8-10 minutes, stirring occasionally, until the mixture thickens and the oil starts to separate.

            Pour in the coconut milk (or heavy cream) and simmer for 5 minutes, allowing the flavors to meld together. Add salt to taste.

              Combine the Cauliflower with Sauce: Gently fold the roasted cauliflower into the curry sauce and cook for an additional 5 minutes, ensuring the cauliflower is well-coated with the sauce.

                Garnish and Serve: Remove from heat and garnish with freshly chopped cilantro. Serve hot with basmati rice or naan bread.

                  Prep Time: 10 minutes | Cook Time: 40 minutes | Total Time: 50 minutes | Servings: 4