One of my favorite health food stores on the island always has the best indian food. I have gotten their Cauliflower Tikka Masala a few times (when I don’t get around to meal prepping) and decided I needed to make my own! This was a great meal prep lunch, and something I looked forward to eating every day. I served it over millet and added spinach ❤ Thank you Green Grocer for the inspiration!

Ingredients – Cauliflower Tikka Masala

-1 medium cauliflower, washed & cut into medium sized florets

-1 yellow onion, diced

-6 cloves garlic, minced

-1/2″ piece ginger, outer skin removed & finely grated – or 1 teaspoon ground ginger

-1/2 teaspoon mustard seeds

-Extra virgin olive oil

-Cashew Cream

-3/4 teaspoon garam masala

-1/2 teaspoon coriander

-1/4 teaspoon turmeric

-1/2 teaspoon cinnamon

-Red chili powder for spice, optional

Ingredients – Sauce

-3 vine ripe tomatoes, halved

-1 medium red bell pepper, stem & seeds removed

-3/4 Cup full fat coconut milk

Ingredients – Cashew Cream

-1/2 Cup raw cashews, soaked for 2 – 3 hours

-1/4 Cup water

Directions

-To prepare the sauce: In a large non stick sauté pan, heat 1 Tablespoon evoo on medium heat

-Add the mustard seeds & allow them to sauté for about 30 seconds. You should start to see them sizzle & start popping

-Add in the finely grated ginger, minced garlic, & chopped onion. Cook for a few minutes until fragrant & the onions start to become translucent. Stir frequently to avoid burning

-While the mixture is cooking, add all of the sauce ingredients to food processor & blend until smooth

-Once the onions start to become translucent turn off the heat, & add all the contents of the sauté pan (onion, garlic, ginger) into food processor containing the sauce ingredients. Blend until completely pureed into a smooth sauce

-Pour the sauce from the food processor back into the sauté pan & add all of the spices & mix to combine. Heat the sauce on medium – low heat until you achieve a gentle simmer. Cook uncovered for 10 – 15 minutes on medium – low heat

-Add all of the cauliflower florets into the sauce, toss, & cook, covered, for about 10 minutes on low heat, or until the cauliflower florets are cooked & tender yet able to keep their shape

-Remove the cover & cook again on medium heat, stirring occasionally, for up to 10 minutes or until the sauce reduces & thickens in consistency. While waiting, prepare the cashew cream

-Combine cashews & water in food processor & blend until completely smooth

-Turn off the heat of the masala, drizzle with cashew cream

-Serve hot over rice, quinoa, millet, etc

XOXO