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
