Cauliflower Tikka Masala

Cauliflower Tikka Masala

This recipe came about after a visit to Dishoom in Edinburgh where they had chicken marinated in sweet vinegar. So, I thought I would give it a try with balsamic vinegar. The heat comes from the marinated cauliflower whilst the sauce is very gentle and full of flavour.

Make this simple cauliflower curry recipe as a healthier and less expensive alternative to a take-away.

Ingredients:
1 large cauliflower, broken into similar size florets

For the marinade:
2 tbsp balsamic vinegar
1/2 tablespoon oil
Salt, to taste
4 tsps of Tandoori Masala Spice Pot
Good squeeze of lemon juice

For the sauce:
1 tablespoon of  oil
1 onion, finely chopped
2 garlic cloves, crushed
1 400ml tin of chopped tomatoes
3 tsps of Goan Spice Pot
1 tsp soft brown sugar
300ml single cream or use coconut milk
1 tbsp of ground almonds (optional)
Salt, to taste
Coriander, to garnish

Method:

1. Mix up all the marinade ingredients and pour over the cauliflower in a shallow dish or plastic container.  Mix well with your hands.  Leave to marinade for 2 hours or overnight.
2. To cook the cauliflower, set the oven to 180 and roast the cauliflower for around 10 to 15 minutes.  It should be cooked but retain a lovely bite.
3. Meanwhile, make the sauce.  Heat the oil and cook the onion until soft and browning - about 10 minutes
4. Add the garlic and cook for a couple of minutes, then add the tomatoes and cook these down until dark and thick. 
5. Add the spices and sugar and cook for about a minute.  Stir in the cream and almonds.   Check the seasoning and add salt if needed
6. Now add the cauliflower to warm through.  

Recipe Note:  Adding the cream will dull the colour of the sauce

You can also use this sauce over lamb koftas, tandoori masala chicken or tandoori masala prawns.

Prefer the chicken version?  See our recipe for Chicken Tikka Masala.

We have many other Vegan and Vegetarian Curry Recipes listed in our blog using a whole range of different vegetables and pulses.