Are you ready for a party in your mouth? Because I’ve got something good for ya!
You guys – this dish. Oh my gosh, this dish. It is damn good, and I don’t say that lightly.
As someone who used to despise Indian cuisine, I can’t believe I’m saying this, but this is one of the best entrees I’ve made in a very, very long time!
- 4 cups cauliflower (chopped into bite-size pieces)
- 1 tbsp oil (I used avocado oil)
- 2 tbsp lemon juice
- 1 tbsp tandoori seasoning
- ½ tsp salt
- 2 tbsp oil (I used olive oil)
- 1 small onion (diced)
- 3 large garlic cloves (minced)
- 1 tbsp fresh ginger
- 2 tsp chili powder
- 1 tsp turmeric
- 1 tsp coriander
- ¾ tsp cumin
- ¼ tsp cinnamon
- 4 cups crushed tomatoes
- 1 tbsp brown sugar
- 1 cup full-fat coconut milk
- Salt & pepper, to taste
- Preheat oven to 425F.
- While oven is heating up, add chopped cauliflower, 1 tbsp oil, lemon juice, tandoori seasoning and salt to a large bowl. Mix well so that all of the cauliflower pieces are coated.
- Add cauliflower to a baking sheet and cook in pre-heated oven for about 15 minutes, or until lightly browned.
- In a large skillet, add 2 tbsp oil and heat on medium heat. Once warmed, add onions and cook until translucent, about 10 minutes. Add garlic, ginger, chili powder, turmeric, coriander, cumin, and cinnamon, and mix well. Add crushed tomatoes, and mix until combined.
- Simmer on medium heat for about 15 minutes, then add coconut milk and sugar. Mix well and cook for another 5 minutes or until the sauce has thickened. Add salt & pepper to taste, then add in the cooked cauliflower and cook until everything is heated through.
- Serve over rice, quinoa or grain of your choice (I used basmati rice).