Roasted Cauliflower Tikka Masala

Ingredients

• 2 tbsp, divided Olive oil
• 2 tsp, divided Turmeric
• 3 tsp, divided Garam Masala
• 1 tsp, divided, plus more to taste Salt
• 1 large, chopped Onion
• 4 cloves, minced Garlic
• 2 tbsp, freshly grated Ginger
• 1 tsp Ground Cumin
• 1 tsp Ground Coriander
• ½ tsp, or to taste Cayenne Pepper
• 1 (15-ounce) can Tomato Sauce
• 1 (13.5-ounce) can Full-Fat Coconut Milk or Cream
• 1 (15-ounce) can, drained and rinsed Chickpeas
• 2 tsp (optional, to balance acidity) Coconut Sugar
• Cooked basmati rice, fresh cilantro To Serve
• 1 large head, cut into bite-sized florets Cauliflower

Steps

1. 1

   Preheat your oven to 425°F.

2. 2

   On a large baking sheet, toss the cauliflower florets with 1 tbsp of olive oil, 1 tsp turmeric, 1 tsp garam masala, and ½ tsp salt. Arrange in a single layer.

3. 3

   Roast for 20-25 minutes, flipping halfway through, until the cauliflower is tender with charred, browned edges.

4. 4

   While the cauliflower roasts, warm the remaining 1 tbsp olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.

5. 5

   Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute more.

6. 6

   Add the remaining 1 tsp turmeric, 2 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, and ½ tsp cayenne pepper. Constantly stir for 1 minute to bloom the spices.

7. 7

   Pour in the tomato sauce, coconut milk, coconut sugar (if using), and the remaining ½ tsp salt. Mix to combine.

8. 8

   Bring the sauce to a simmer and then lower the heat. Allow it to gently bubble for at least 10 minutes to meld the flavors.

9. 9

   Stir the roasted cauliflower and drained chickpeas into the sauce. Let it all simmer together for 5 more minutes.

10. 10

    Taste the sauce and adjust any seasonings to your preference. Serve hot over basmati rice with a garnish of fresh cilantro.