Cauliflower tikka masala

This dish is a tsunami of flavours. I was inspired by krisp x kristin’s recipe.

It takes 10 minutes to prepare and 40 minutes to cook. The ingredients I used are:

• 1 cauliflower head

• 3 tbsp of olive oil

• 1 tbsp bread crumbs

• 1/2 tbsp garlic powder

• 1 tbsp flour

• 1 onion

• 2 garlic cloves

• 1/2 tbsp paprika

• 1/2 tbsp ground cumin

• 1/2 tbsp turmeric

• 1/4 tbsp ginger paste

• 1 can of plum tomatoes

• 1/2 tbsp tomato purée

• 1 can coconut milk

• Bunch of fresh coriander

I started by cutting the cauliflower head into small florets. I then diced the onion, and finely chopped the garlic cloves. I put the cauliflower florets in a mixing bowl then added 2 tbsp olive oil followed by the bread crumbs, garlic powder, flour and 1/2 tbsp salt. I mixed it all and placed it on a baking tray which I then put in a preheated oven at 200℃ for 20 minutes. Once the cauliflower was done, I removed it from the oven and set it aside. I proceeded to make the Tikka sauce.

I added 1 tbsp olive oil to a large pan on medium heat. I dropped the diced onion in and let it cook until it was translucent. I then tossed the chopped garlic to the pan and let it cook for 30 seconds before adding the plum tomatoes. I stirred it all and made sure there were no lumps. Afterwards I added 1/2 tbsp tomato purée and mixed it all. I then poured the coconut milk in, stirred it and let it simmer for 10 minutes until the sauce thickened.

Once the sauce was thick, I gradually added the paprika, ground cumin, turmeric, ginger paste and salt to taste. I mixed it all and let it simmer for 5 minutes. I lowered the heat and dropped the cauliflower in. I stirred it all to make sure the cauliflower was properly dipped in the Tikka sauce. I let it cook for 30 seconds before removing the pan from the heat.

I then served a wholesome portion which I garnished with fresh coriander. I accompanied my Cauliflower Tikka Masala with Naan. It also pairs really well with rice. Bon appétit!