Ingredients with Measurements:
- 1 head of cauliflower, cut into florets
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 can (14 oz) diced tomatoes
- 1 cup heavy cream
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Baking sheet
- Skewers
- Blender or food processor
Step-by-step instructions:
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix together the yogurt, lemon juice, garam masala, turmeric, cumin, paprika, and salt. Add the cauliflower florets and toss to coat.
3. Thread the cauliflower onto skewers and place on the prepared baking sheet. Bake for 20-25 minutes, or until tender and slightly charred.
4. While the cauliflower is baking, heat the vegetable oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for an additional minute.
5. Add the diced tomatoes to the skillet and bring to a simmer. Cook for 10 minutes, stirring occasionally.
6. Transfer the tomato mixture to a blender or food processor and blend until smooth.
7. Return the tomato mixture to the skillet and stir in the heavy cream. Bring to a simmer and cook for 5 minutes.
8. Add the roasted cauliflower to the skillet and stir to coat in the sauce. Cook for an additional 5 minutes.
9. Serve hot, garnished with chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 320
Fat: 23g
Carbohydrates: 20g
Protein: 10g
Sodium: 720mg
Sugar: 10g
Fiber: 5g
Substitutions for ingredients:
- Greek yogurt can be used instead of plain yogurt.
- Lime juice can be used instead of lemon juice.
- If you don't have garam masala, you can use curry powder instead.
- Half and half can be used instead of heavy cream.
Variations:
- Add diced potatoes or chickpeas to the skillet with the cauliflower for a heartier dish.
- Use tofu or paneer instead of cauliflower for a vegetarian protein option.
- Add a pinch of cayenne pepper for some extra heat.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning in the oven.
- If you don't have a blender or food processor, you can use an immersion blender to blend the tomato mixture in the skillet.
- If the sauce is too thick, add a splash of water or vegetable broth to thin it out.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve the cauliflower tikka masala in a shallow bowl or on a plate, garnished with chopped cilantro.
Garnishes:
Chopped cilantro is a great garnish for this dish. You can also add a dollop of plain yogurt or a sprinkle of chopped nuts, such as cashews or almonds.
Pairings:
Serve with naan bread or rice for a complete meal.
Suggested side dishes:
A side salad or some roasted vegetables would be a great accompaniment to this dish.
Troubleshooting advice:
- If the cauliflower is not tender after 25 minutes in the oven, you can continue to bake it until it reaches your desired texture.
- If the sauce is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
Make sure to cook the cauliflower to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Tikka masala is a popular Indian dish that originated in the Punjab region of India. It typically consists of marinated meat that is grilled or roasted and then simmered in a spiced tomato cream sauce.
Flavor profiles:
This dish is creamy, spicy, and slightly tangy from the yogurt and lemon juice.
Serving suggestions:
Serve with naan bread or rice for a complete meal.
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Region: Indian