Cauliflower Tikka Masala
Nutrition Facts
6 Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
450 |
|
| % Daily Value* | ||
| Total Fat 17 g | 26% | |
| Saturated Fat 9 g | 47% | |
| Cholesterol 10 mg | 3% | |
| Sodium 1000 mg | 42% | |
| Total Carbohydrate 72 g | 24% | |
| Dietary Fiber 8 g | 31% | |
| Sugars 36 g | ||
| Includes Added Sugars | % | |
| Protein 8 g | ||
| Vitamin D | % | |
|---|---|---|
| Calcium | 4% | |
| Iron | 10% | |
| Potassium | % | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 1 Cauliflower
- 2 tbsp Olive Oil
- ½ tsp Salt
- ½ tsp Garlic Powder
- 2 Shallots, diced
- 3 Garlic Cloves, minced
- 2 tsp Ginger, chopped
- 3-4 tsp Curry Powder
- 2 tsp Chili Powder
- 2 tsp Turmeric
- 1 tsp Paprika
- 1 tsp Cumin
- 1 tsp Salt
- 2 tbsp Tomato Paste
- 28 oz Crushed Tomatoes (1 can)
- 1 cup Coconut Milk
- 2 tbsp Butter (or Vegan Butter)
- Optional Lime for Garnish
- 3 cups Cooked Rice
Method of Preparation
Step 1
Preheat oven to 400°F. Slice cauliflower into florets.
Place cauliflower onto sheet pan and drizzle with olive oil, salt and garlic powder. Toss to mix. Bake for 30 minutes until tender.
Step 2
Meanwhile, add oil to a pan and cook shallots. Add garlic and ginger to pan and cook until fragrant.
Step 3
Add spices, crushed tomatoes and tomato paste. Simmer for 5 minutes.
Step 4
Add coconut milk and simmer for an additional 10 minutes.
Step 5
Stir in cauliflower and butter and let simmer.
Serve over rice and garnish with fresh lime juice.
