Roasted Whole Cauliflower Tikka
If you are looking for a vegan substitute for Turkey day (or really any other day) then this cauliflower tikka is perfect!! I bake it whole but you could also chop up the cauliflower into bite sized pieces. It's marinated with aromatic spices and then baked in the oven and served with a tomato based creamy sauce!! This one is sure to impres
Ingredients
- 1 cauliflower 962 grams with stems and leaves
- 1/2 cup thick yogurt
- 2 teaspoons ginger garlic paste
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chili powder
- 1/2 teaspoon chaat masala
- 1 teaspoon coriander powder
- 1/2 teaspoon salt
- 1-2 tablespoons chopped cilantro
- 1 tablespoon oil
- 1/2 teaspoon cumin seeds
- 1 medium red onion chopped
- 1 teaspoon ginger-garlic paste
- 1 medium tomato chopped
- 1/4 cup tomato puree store bought
- 1 cup water divided
- 3/4 teaspoon salt or to taste
- 1/4 teaspoon red chili powder or to taste
- 1 teaspoon curry powder
- 2 teaspoons sugar
- 1 tablespoon unsalted butter
- 1 tablespoon chopped cilantro
Nutrition Facts
Per serving
Calories
100
Protein
3.0g
Carbs
11.0g
Fats
5.0g
Directions
1. To a bowl add all the ingredients listed under “to marinate”. Make sure the yogurt that you use here is thick. Whisk to combine everything together.
2. Trim the outer leaves and stalks of the cauliflower but make sure the head remains intact. Coat the entire cauliflower with the marinade. Use you hands to spread the marinade all over, going to sides and also to the back of the cauliflower.
3. Cover and refrigerate for a minimum of 1 hour. If you have time, you can even marinate 4-6 hours or even overnight.
4. Once you have marinated the cauliflower with the masala for a desired amount of time, roast it in the oven at 400 F degrees for 45 to 50 minutes on until tender (a smaller head might get done in less time and a bigger one will take more time so adjust accordingly).
5. Meanwhile make the sauce. Heat oil in a pan on medium heat. Once the oil is hot, add the cumin seeds and let them sizzle. Then add the onion and cook for 2-3 minutes till soft and translucent.
6. Add ginger garlic paste and cook for another minute or two till the raw smell goes away. Add the chopped tomatoes along with store bought tomato puree, salt and 1/4 cup of water. Let the tomatoes cook for 3 minutes.
7. Add red chili powder, curry powder, sugar and let the masala cook for 2 more minutes.
8. Once the masala is nicely cooked, add the remaining 3/4 cup water to the pan. Mix everything well and then blend the mixture to a smooth paste.
9. Transfer the pureed mixture back to the pan and add butter and chopped cilantro. Let it all simmer for 2 minutes.
10. Place the roasted cauliflower in the center of the serving plate and pour the prepared sauce all around the cauliflower.
11. Serve roasted cauliflower tikka with onion rings and cilantro-mint chutney on the side!
2. Trim the outer leaves and stalks of the cauliflower but make sure the head remains intact. Coat the entire cauliflower with the marinade. Use you hands to spread the marinade all over, going to sides and also to the back of the cauliflower.
3. Cover and refrigerate for a minimum of 1 hour. If you have time, you can even marinate 4-6 hours or even overnight.
4. Once you have marinated the cauliflower with the masala for a desired amount of time, roast it in the oven at 400 F degrees for 45 to 50 minutes on until tender (a smaller head might get done in less time and a bigger one will take more time so adjust accordingly).
5. Meanwhile make the sauce. Heat oil in a pan on medium heat. Once the oil is hot, add the cumin seeds and let them sizzle. Then add the onion and cook for 2-3 minutes till soft and translucent.
6. Add ginger garlic paste and cook for another minute or two till the raw smell goes away. Add the chopped tomatoes along with store bought tomato puree, salt and 1/4 cup of water. Let the tomatoes cook for 3 minutes.
7. Add red chili powder, curry powder, sugar and let the masala cook for 2 more minutes.
8. Once the masala is nicely cooked, add the remaining 3/4 cup water to the pan. Mix everything well and then blend the mixture to a smooth paste.
9. Transfer the pureed mixture back to the pan and add butter and chopped cilantro. Let it all simmer for 2 minutes.
10. Place the roasted cauliflower in the center of the serving plate and pour the prepared sauce all around the cauliflower.
11. Serve roasted cauliflower tikka with onion rings and cilantro-mint chutney on the side!