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Cauliflower Tikka Masala is a vibrant and aromatic dish that has won the hearts of many, transcending cultural boundaries to become a beloved staple in Indian cuisine. Traditionally made with marinated chicken, tikka masala is now being reimagined in numerous plant-based forms, with cauliflower emerging as a star ingredient. This delightful vegan option not only caters to those following a plant-based diet but also entices non-vegans with its rich flavors and satisfying texture.

Cauliflower Tikka Masala

Discover the vibrant and aromatic flavors of Cauliflower Tikka Masala, a delightful vegan dish that transforms traditional Indian cuisine into a plant-based masterpiece. This recipe highlights cauliflower's nutritional benefits and its ability to soak up rich spices and creamy coconut milk, creating a satisfying meal. Perfect for family dinners or meal prep, it's easy to make and full of flavor. Enjoy this versatile dish alongside basmati rice or warm naan for a complete experience. Give it a try and elevate your cooking with this wholesome, delicious recipe!
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Ingredients
  

1 large head of cauliflower, cut into bite-sized florets

1 cup plain yogurt (can be dairy or plant-based)

2 tablespoons tikka masala spice blend

1 tablespoon fresh lemon juice

2 tablespoons olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 green chili, finely chopped (optional for added heat)

1 can (15 oz) diced tomatoes, with juices

1 cup coconut milk

2 tablespoons fresh cilantro, chopped (for garnish)

Salt and pepper, to taste

Cooked basmati rice or warm naan, for serving

Instructions
 

Marinate the Cauliflower: In a spacious mixing bowl, whisk together the yogurt, tikka masala spice blend, lemon juice, and a generous pinch of salt and pepper. Add the cauliflower florets to the bowl and gently toss until each piece is well-coated in the marinade. Cover the bowl and let it sit at room temperature for at least 30 minutes or refrigerate for up to 2 hours to enhance the flavor.

    Preheat the Oven: Set your oven temperature to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.

      Roast the Cauliflower: Arrange the marinated cauliflower florets in a single layer on the lined baking sheet. Drizzle with olive oil for extra flavor and crispiness. Roast in the preheated oven for 25-30 minutes, turning the florets halfway through, until they are golden brown and slightly crispy.

        Prepare the Tikka Masala Sauce: In a large skillet or saucepan over medium heat, warm a splash of olive oil. Once hot, add the chopped onion and sauté for about 5-7 minutes until it becomes translucent and soft. Incorporate the minced garlic, grated ginger, and chopped green chili (if using), and cook for an additional 2 minutes, stirring frequently until fragrant.

          Add Tomatoes and Coconut Milk: Pour in the diced tomatoes along with their juices and allow the mixture to come to a gentle simmer for about 5 minutes. Stir in the coconut milk, mixing thoroughly until well combined. Let the sauce simmer on low heat for another 10-15 minutes, stirring occasionally, until it thickens slightly. Taste the sauce and adjust seasoning with salt and pepper as necessary.

            Combine and Simmer: Carefully fold the roasted cauliflower into the tikka masala sauce, ensuring that each floret is well-coated. Allow the combined mixture to simmer together for an additional 5 minutes to meld the flavors.

              Plate Up: Serve the Cauliflower Tikka Masala hot, garnished with freshly chopped cilantro. For a delightful meal experience, accompany it with fluffy basmati rice or warm naan on the side.

                Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings

                  Optional Tips for Presentation: Serve in a large, shallow bowl garnished with a sprinkle of cilantro and a wedge of lemon for a refreshing touch.