Hey everybody, sorry it’s been a little while since we posted anything, our laptop had to be sent in for repairs and we just got it back !
- 1 medium head cauliflower (about 2 lb.), florets cut into 2-inch pieces
- 1/2 cup plain yogurt, whole milk or low fat (not fat-free) (we used Fage’s 2%)
- 1 Tbsp. olive oil (we used Colavita’s extra-virgin olive oil)
- Kosher salt
- 1/2 Tbsp. unsalted butter, olive oil, or ghee (we used a little more than 1 tablespoon of Colavita’s extra-virgin olive oil)
- 1 large yellow onion, thinly sliced
- 1/4 cup tomato paste (we used Hunt’s tomato paste)
- 3 medium cloves garlic, minced
- 1 Tbsp. finely minced or grated fresh ginger (we grated our ginger on the small holes of a cheese grater)
- 1 Tbsp. garam masala (we used McCormick’s)
- 1 (28-oz.) can diced fire-roasted tomatoes (we used Hunt’s)
- 3/4 cup heavy cream; more as needed (we didn’t use more than the 3/4 cup)
- 1/2 cup coarsely chopped fresh cilantro
- Pinch sumac (optional) (didn’t use it)
- Basmati rice or naan, for serving (we used rice)
- Move your oven rack to the middle and preheat your oven to 425 degrees.
- Take a medium-sized bowl out and add to it the cauliflower, yogurt, olive oil, and 1/4 tsp. salt, tossing the cauliflower to coat. Spread the cauliflower out in a single layer on a large rimmed baking sheet (we lined our baking sheet with aluminum foil before putting the cauliflower on). Place the baking sheet in the oven, cooking the cauliflower for 22 to 25 minutes or until it’s tender and has browned in spots, flipping once during that time*.
- While the cauliflower is roasting, take a large skillet out and add the 1/2 tablespoon of oil to it, setting the skillet over medium heat. Once the oil’s hot, toss the onion in, stirring frequently for 5 to 7 minutes or until the onion’s softened and beginning to brown. Add the following ingredients in, stirring to combine: tomato paste, garlic, ginger, garam masala and 1/2 tsp. salt. Stir constantly for about a minute or until you can smell the garlic and the spices. Mix the diced tomatoes and their juices in, scraping any browned bits off the bottom of the pan. Bring the mixture to a boil, turning the heat down so it’s just at a simmer while you wait for the cauliflower to get done roasting.
- Add the cauliflower, heavy cream and half of the cilantro to the skillet, stirring to combine. Let the sauce cook for another minute or two, until the sauce starts to bubble. Take a taste, adding more salt if necessary. If you want to tone down the spices, add more cream to the sauce (we didn’t). Serve the cauliflower tikka masala, sprinkling on the remaining cilantro and the sumac (if you’re using sumac).
*It took us longer than 25 minutes to achieve the tenderness and browning. The cauliflower did stick to the foil so we’ll spray the foil with nonstick cooking spray next time.
Mommy loved eating this ! I’m sure I would’ve as well based off how great it smelled but I’m a picky eater and passed on trying this. In her words: “Outstanding ! The warmth of the spices in the garam masala was so wonderful with the acidity of the tomatoes. I loved the hearty, meaty texture of the cauliflower and the silkiness given by the heavy cream. I’m sure the ginger and the cilantro that was cooked in the sauce had to help lend flavor but I couldn’t pick those flavors out. Now, when I had a bite with the fresh cilantro added on at the end, then I could taste it. The dish was great without the cilantro but it was even better with it. It added some freshness and a new layer of flavor.
This recipe came from Fine Cooking.
We weren’t paid in any form to promote Fage, Colavita, Hunt’s, McCormick, or Fine Cooking.
Take care everybody !