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The words ‘tikka masala’ most definitely sound Indian but the concept of the iconic Chicken Tikka Masala actually sprung from a Bangladeshi chef in a kitchen in Scotland. By adding curry to the classic chicken tikka, the innovative chef inadvertently birthed a whole new dish which garnered a cult following of its own. While the chicken version is the most renowned, we don’t believe that meat-eaters deserve to have all the fun so why not try a Cauliflower Tikka Masala that hits all the right spots.
With naturally high vitamin, mineral, and fibre levels and properties that combat inflammation, cauliflower is on the healthy menu for meat-eaters and vegetarians alike. The versatile cruciferous veggie can turn into a meat substitute for main dishes like curries, cut into hearty steaks or even fried into nuggets. It's also the perfect low-carb rice swap and healthier base for rice and other carbs like dough.
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By roasting the cauliflower rather than boiling it you can get the most beautiful charred and smokey finish on the vegetable that flavours the entire dish. So if you need a healthy but delicious weeknight meal, this simple recipe has got you covered.
Ingredients:
For the roasted cauliflower
- 1 large head of cauliflower (you need approximately 1kg of cauliflower)
- 2 tbsp vegetable oil
- 2 tsp garam masala
- ½ tsp chilli powder
- 2 tsp ground coriander
- ½ tsp turmeric
- 2 tsp salt
For the tikka masala curry
- 1 onion finely chopped
- 3-4 garlic cloves crushed
- 2 tsp ginger grated/crushed
- 2 tsp garam masala
- 2 tsp paprika
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- ½-1 tsp chilli powder
- ½ tsp ground cardamom
- 800 gms crushed tomatoes
- 2 tbsp tomato paste
- 1 cup cream/coconut cream
- 2 tbsp butter
- 1-2 tsp sugar
- Salt and pepper to taste
Method
- Preheat the oven to 200ºC
- Slice the cauliflower floret off the head of the cauliflower. Chop the remaining stalk into bite-size pieces. Place the cauliflower into a large roasting tray and drizzle over the oil and season with the spices then place into the oven and roast for 30 minutes until golden brown and cooked.
- In the meanwhile start making the sauce. Fry the onions in the oil until soft and translucent then add the garlic and ginger and fry for another 30 seconds.
- Add all the spices and fry for a minute before adding the tomatoes and tomato paste. Simmer for 5 minutes then add the cream and sugar then simmer for 10 minutes
- Add the roasted cauliflower and butter and stir together then allow to simmer for 5-10 minutes. Season to taste and serve.