Tikka Masala Cauliflower
- Makes4 servings
- Cook Time1 hour
- 1
Ditch the cream, not the creamy flavor. This vegetarian spin on chicken tikka masala uses pureed cashews instead of dairy to create a rich and creamy tomato-based sauce. It’s a trick we learned in Mumbai. Be sure to use roasted cashews, which have deeper flavor than raw. If you don’t have ghee, toss neutral oil with the cauliflower florets before roasting and use butter to sauté the onion. If you like, serve sprinkled with chopped cilantro, plain yogurt and basmati rice or naan.
Don’t forget to turn the cauliflower florets cut side down as much as possible on the baking sheet, and don’t stir during roasting. This aids with deep browning, which builds flavor in the dish.
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