Elaine Walker, Vegetables

Cauliflower Tikka Masala

Cauliflower Marinade:
1 pound cauliflower florets (about 1 head)
8 ounces sour cream (original recipe called for 7 ounces of Greek yogurt and a tablespoon of lemon juice, but the sauce curdled)
1 tablespoon garam masala
1/2 teaspoon black pepper
1/4 teaspoon ground ginger

Sauce:
1 cup plain canned tomato sauce (without Italian spices)
1 cup half and half
1 tablespoon butter
3 cloves garlic minced
1 tablespoon garam masala
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon cayenne

Marinate the Cauliflower:
In a large bowl, stir together yogurt, garam masala, lemon juice, pepper, and ground ginger until well-mixed.

If any cauliflower florets are on the larger side (more than an inch), cut them into smaller florets. Measure out 16 ounces of florets to use for this recipe.

Toss the florets in the bowl with the marinade until well-coated. Cover and refrigerate overnight.

Roast the Cauliflower:
Preheat the oven to 400 F.

Prepare a baking sheet lined with foil or parchment paper. Add marinated cauliflower florets to the baking sheet, spreading them out in a single layer. Reserve any leftover marinade in the bowl, if any.

Bake at 400 F until the cauliflower is tender and lightly browned, about 20 to 30 minutes. While waiting for the cauliflower to bake, proceed to the next step to make the sauce.

Sauce:
In a large pot, add and stir together all sauce ingredients and any leftover marinade. Bring to a simmer.

Simmer until the sauce thickens and reduces by one-fourth, about 10 minutes, stirring frequently. Adjust the heat as needed to maintain a simmer.

If the cauliflower isn’t done yet, keep the sauce warm over low heat.

When the cauliflower is done, add it to the sauce, stirring for a minute until the cauliflower is well-coated with sauce.