the easiest tikka masala dish that tastes just as like the real thing. I prefer to use Private Selection Tikka Masala Simmer Sauce, but will use Simple Truth if PS is not available, both of which you can find at Kroger. unsweetened coconut milk [I use Thai Kitchen] is whisked into the simmer sauce and poured into the pan of sautéed onion, peppers, garlic and ginger. the sweet potatoes are cooked to perfection while simmering in this glorious mixture. lastly, the roasted cauliflower is added, tossed and coated, and after 5 more minutes, it is ready to serve!
over a bed of rice topped with fresh herbs [cilantro, basil, parsley], a wedge of lime and a dollop of plain greek yogurt
wrapped in pita or naan bread with thick slices of fried cheese
roasted cauliflower tikka masala
yields: 4-6 servings prep time: 10 minutes cook time: 30 minutes
1 large head cauliflower, cut into florets
1 [13.5 oz.] can of unsweetened coconut milk, divided
1 tsp. kosher salt
freshly cracked black pepper
1 Tbsp. olive oil
1 medium yellow onion, diced
1 red bell pepper, seeded and cut into ½-inch pieces
2 sweet potatoes, peeled and cubed
4 tsp. minced garlic, divided
2 inches fresh ginger, peeled and grated, divided
1 [16 oz.] jar of tikka masala simmer sauce
¼ cup freshly chopped cilantro
white rice, to serve over
optional toppings: cilantro, basil, sour cream, scallions, lime and plain Greek yogurt
Preheat the broiler to high and line a large baking sheet with tin foil.
In a large bowl, toss the cauliflower in ¼ cup of the coconut milk and season with salt and pepper.
Spread the cauliflower in an even layer on the prepared baking sheet.
Broil for 3-4 minutes, until the cauliflower is just beginning to char on the edges. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the onion and peppers, cook 5 minutes.
Add the garlic, ginger and sweet potatoes. Cook for another 5 minutes.
you are going to want to stir throughout, so that the potatoes don't stick to the bottom of the pot!
Pour in the tikka masala sauce and remaining coconut milk.
Stir to combine, bring the sauce to a boil, then reduce the heat to low.
Cover and simmer 15-20 minutes, until the sweet potatoes tender.
Add the cauliflower to the pot and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes.
Remove from the heat and stir in the fresh herbs. Season with salt and pepper.
Serve over a bed of white rice and top with plain Greek yogurt, scallions, cilantro and fresh lime juice.