Cauliflower Tikka
Name a more classic curry that a Tikka? Part of our curry week series, this Cauliflower Tikka is packed full of flavour and finished with an indulgent silky cream. Name something better?! Find the full recipe below!
Serves
Ingredients
For the Cauliflower Tikka
<item-todo-done>1 large cauliflower<item-todo-done><item-todo-done>3 garlic cloves<item-todo-done><item-todo-done>4cm fresh ginger<item-todo-done><item-todo-done>170g unsweetened plant-based yogurt<item-todo-done><item-todo-done>1 tbsp tikka masala spice mix<item-todo-done><item-todo-done> vegetable oil<item-todo-done><item-todo-done> salt<item-todo-done>
For the Curry Sauce
<item-todo-done> vegetable oil<item-todo-done><item-todo-done>2 brown onions<item-todo-done><item-todo-done>4 cloves of garlic<item-todo-done><item-todo-done>4cm piece of fresh ginger<item-todo-done><item-todo-done>2 tbsp tikka masala spice mix<item-todo-done><item-todo-done>2 tbsp tomato purée<item-todo-done><item-todo-done>1 x 400g can chopped tomatoes<item-todo-done><item-todo-done>3 bay leaves<item-todo-done><item-todo-done>180ml plant-based cream<item-todo-done><item-todo-done>1 tsp sugar<item-todo-done><item-todo-done> Salt and pepper<item-todo-done>
To Serve
<item-todo-done> Plant-based Naan bread or Roti<item-todo-done><item-todo-done> basmati rice<item-todo-done><item-todo-done> fresh coriander<item-todo-done>
Before you start
Oven preheated to 200*C | Microplane | Large high sided frying pan
For the cauliflower tikka
- Cut the cauliflower into florets, reserving the outer leaves
- Peel and grate the garlic and ginger
- In a large bowl, combine the yoghurt with the garlic, ginger, tikka masala spices and a pinch of salt, and mix well
- Stir the cauliflower florets through the marinade, then drizzle over 2 tbsp veg oil, then mix so that it is completely coated
- Spread over a lined baking sheet and transfer to the oven
- Bake for 20-25 minutes or until the cauliflower is nicely brown on the outside and tender on the inside. For the last 10 minutes of cooking, add the cauliflower leaves to the tray and bake
- Remove from the oven and set to one side
For the curry
- Peel and chop the onion
- Peel and grate the garlic and ginger
- Heat 2 tbsp veg oil in a large frying pan on medium to low heat, add the tikka masala spice mix and cook gently for 2-3 minutes to release the delicious aromas
- Add the onion with 1 tsp salt, stir well and saute until soft and translucent, about 4-5 minutes
- Next, add the tomato puree and cook for a few minutes until it has turned a deep shade of red
- Pour in the tinned tomatoes, fill up the empty tin with water, and pour that into the curry
- Next, add the bay leaves and sugar
- Bring to a simmer, and cook for 15 minutes, so that the flavours infuse together to make a delicious curry
- Season with salt, pepper and sugar if you fancy
- Add the cauliflower and leaves then swirl in the cream
- Top with fresh chopped coriander and eat with a big bowl of rice