Cold winter days call for comforting, soul-warming meals. And this Cauliflower Tikka Masala fits the mood perfectly. Tender roasted cauliflower tossed in aromatic spices accompanied by a luscious tomato-based sauce which together create a delicious and healthy plant-based twist on the classic tikka masala. The bonus? It’s incredibly easy to prepare and low-cost too! It can’t get any better.
All you need is a whole cauliflower head, size depending on number of servings required, I had a small one enough for 2 persons. Clean well by removing stalks and leaves and place it in an ovenproof dish lined with baking paper. In a small bowl mix 1 small packet of Bechamel with 2 teaspoons of Tikka Masala curry paste, and coat the entire cauliflower with the sauce. Keep any remaining sauce aside. Transfer the dish into a hot oven to cook through until golden brown. The cooking time depends on how firm or soft you like cauliflower done. In the meantime prepare a Tikka Masala curry with a base of onions, garlic and ginger to sauté in a teaspoon of Tikka Masala curry paste (same as used for the sauce), topped with chopped fresh tomatoes, chopped red peppers and two cups of tomato sauce. Finish with the remaining mixture of bechamel and curry paste for a creamy texture. Once the curry is ready, pour into a serving bowl and place the roasted cauliflower in the centre, garnishing with fresh parsley leaves. Cut into portions and serve on its own or with Basmati rice and naan on the side.
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