CAULIFLOWER MASALA RECIPES

Name: Cauliflower Tikka Masala
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 4 servings.
Cuisine: Asia, Indian
Ingredients: 2 tablespoons canola oil; 1 large head cauliflower, cut into florets; 1 teaspoon ground mustard; 1/2 teaspoon paprika; 1/2 teaspoon ground turmeric; 1/2 teaspoon garam masala; MASALA:; 2 tablespoons canola oil; 1 small onion, chopped; 1/4 cup salted cashews; 4 cardamom pods; 2 whole cloves; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1/2 cup water; 1-1/2 teaspoons minced garlic; 1-1/2 teaspoons minced fresh gingerroot; 1/4 cup 2% milk or water; 2 tablespoons almond flour; 1 tablespoon ground fenugreek; 1 tablespoon maple syrup; 1/2 teaspoon salt; 1/2 teaspoon garam masala; 1/4 to 1/2 teaspoon cayenne pepper; 2 tablespoons plain yogurt; Fresh cilantro leaves

CAULIFLOWER TIKKA MASALA RECIPE: HOW TO MAKE IT

Cauliflower Tikka Masala Recipe: How to Make It image

I'm a vegetarian, and it can be challenging to find new recipes. This cauliflower tikka masala is my easy take on the original. —Garima Arora, Charlotte, North Carolina

Provided by Taste of Home

Categories Dinner

Total Time 60 minutes

Prep Time 45 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 25

Ingredients

2 tablespoons canola oil
1 large head cauliflower, cut into florets
1 teaspoon ground mustard
1/2 teaspoon paprika
1/2 teaspoon ground turmeric
1/2 teaspoon garam masala
MASALA:
2 tablespoons canola oil
1 small onion, chopped
1/4 cup salted cashews
4 cardamom pods
2 whole cloves
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup water
1-1/2 teaspoons minced garlic
1-1/2 teaspoons minced fresh gingerroot
1/4 cup 2% milk or water
2 tablespoons almond flour
1 tablespoon ground fenugreek
1 tablespoon maple syrup
1/2 teaspoon salt
1/2 teaspoon garam masala
1/4 to 1/2 teaspoon cayenne pepper
2 tablespoons plain yogurt
Fresh cilantro leaves

Steps:

Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir cauliflower with mustard, paprika, turmeric and garam masala until crisp-tender, 6-8 minutes. Remove and keep warm., For masala, add oil to pressure cooker. When hot, add onion, cashews, cardamom and cloves. Cook and stir until onion is tender, 4-5 minutes. Add tomatoes and 1/2 cup water. Press cancel. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Discard cardamom and cloves. Cool sauce slightly; transfer to a food processor. Process until smooth. Return to pressure cooker., Select saute setting and adjust for low heat. Add garlic and ginger; cook and stir 1 minute. Add milk, almond flour, fenugreek, maple syrup, salt, garam masala and cayenne; simmer, uncovered, until mixture is slightly thickened, 10-12 minutes, stirring occasionally. Press cancel. Stir in yogurt and cauliflower; heat through. Sprinkle with cilantro leaves.

Nutrition Facts : Calories 312 calories, FatContent 22g fat (3g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 573mg sodium, CarbohydrateContent 26g carbohydrate (13g sugars, FiberContent 7g fiber), ProteinContent 8g protein.

CAULIFLOWER TIKKA MASALA WITH CHICKPEAS RECIPE | EATINGWELL

Cauliflower Tikka Masala with Chickpeas Recipe | EatingWell image

In this vegetarian riff on a popular Indian dish, we swap in cauliflower and chickpeas for the chicken in tikka masala. The cauliflower's nooks and crannies are particularly good at soaking up all the intense flavors of the sauce. Serve over rice for an easy healthy dinner that's ready in just 20 minutes.

Provided by Breana Killeen

Categories Quick & Easy Vegetable Main Dish Recipes

Total Time 20 minutes

Number Of Ingredients 8

Ingredients

1 tablespoon coconut or canola oil
4 cups cauliflower florets
¼ teaspoon salt
¼ cup water
1 (15 ounce) can chickpeas, rinsed
1 1/2 cups tikka masala sauce (see Tip)
2 tablespoons butter
Fresh cilantro for garnish

Steps:

Heat oil in a large skillet over medium-high heat. Add cauliflower and salt; cook, stirring occasionally, until lightly browned, about 2 minutes. Add water; cover and cook until the cauliflower is tender, 3 to 5 minutes. Add chickpeas and sauce; cook, stirring occasionally, until hot, 1 to 2 minutes. Remove from heat and stir in butter. Serve topped with cilantro, if desired.

Nutrition Facts : Calories 267.9 calories, CarbohydrateContent 26.3 g, CholesterolContent 15.7 mg, FatContent 15.9 g, FiberContent 6.6 g, ProteinContent 7.8 g, SaturatedFatContent 9 g, SodiumContent 673.2 mg, SugarContent 4.1 g

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I'm a vegetarian, and it can be challenging to find new recipes. This cauliflower tikka masala is my easy take on the original. —Garima Arora, Charlotte, North Carolina
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Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir cauliflower with mustard, paprika, turmeric and garam masala until crisp-tender, 6-8 minutes. Remove and keep warm., For masala, add oil to pressure cooker. When hot, add onion, cashews, cardamom and cloves. Cook and stir until onion is tender, 4-5 minutes. Add tomatoes and 1/2 cup water. Press cancel. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Discard cardamom and cloves. Cool sauce slightly; transfer to a food processor. Process until smooth. Return to pressure cooker., Select saute setting and adjust for low heat. Add garlic and ginger; cook and stir 1 minute. Add milk, almond flour, fenugreek, maple syrup, salt, garam masala and cayenne; simmer, uncovered, until mixture is slightly thickened, 10-12 minutes, stirring occasionally. Press cancel. Stir in yogurt and cauliflower; heat through. Sprinkle with cilantro leaves.

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