Ingredients
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For the Tikka Masala Sauce:
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1 large head cauliflower, cut into florets
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1/2 cup unsweetened almond milk
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1 tsp. arrowroot powder
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1 tsp. curry powder
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1 tsp. garlic powder
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1 tsp. onion powder
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1/2 tsp. ground cumin
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Pinch of sea salt
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Black pepper, to taste
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For the Chutney Topping:
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1 medium tomato, chopped
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1 small red onion, chopped
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1 tbsp. olive oil
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1 tsp. apple cider vinegar
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Juice of half a lemon
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Salt and black pepper, to taste
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For the Garnish:
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Chopped fresh cilantro or mint leaves
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Lime wedges
Directions
Sub_title: A Whole-Foods Plant-based, Zero Waste Meal from Around the World!
Description: This one-of-a-kind cauliflower bowl is packed with exotic flavors from India and around the world, making it both delicious and nutritious. The best part? It’s easy to prepare, gluten-free, kid-friendly, and zero waste!
Ingredients:
For the Tikka Masala Sauce:
1 large head cauliflower, cut into florets
1/2 cup unsweetened almond milk
1 tsp. arrowroot powder
1 tsp. curry powder
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. ground cumin
Pinch of sea salt
Black pepper, to taste
For the Chutney Topping:
1 medium tomato, chopped
1 small red onion, chopped
1 tbsp. olive oil
1 tsp. apple cider vinegar
Juice of half a lemon
Salt and black pepper, to taste
For the Garnish:
Chopped fresh cilantro or mint leaves
Lime wedges
Instructions:
Step 1: Prepare the Tikka Masala Sauce
Preheat your oven to 400°F (200°C). In a food processor or blender, combine all the sauce ingredients except for the almond milk. Process until smooth. Gradually add the almond milk and process until well combined but still slightly chunky. Set aside.
Step 2: Roast the Cauliflower
Place the cauliflower florets on a baking sheet lined with parchment paper. Drizzle with 1-2 tablespoons of olive oil and toss to coat evenly. Sprinkle with salt and black pepper. Roast for about 25 minutes, or until golden brown and tender.
Step 3: Make the Chutney Topping
While the cauliflower is roasting, prepare the chutney topping. In a small skillet over medium heat, warm the olive oil. Add the onions and cook until softened, about 5 minutes. Stir in the remaining chutney ingredients and simmer for another 10 minutes, stirring occasionally. Remove from heat and set aside.
Step 4: Assemble the Bowls
Divide the roasted cauliflower between four serving bowls. Top each portion with a spoonful of Tikka Masala Sauce. Spoon the chutney mixture over the top of the sauce. Garnish with chopped cilantro or mint leaves, a drizzle of olive oil, and a squeeze of fresh lime juice. Serve immediately.
Directions:
Step 1: Prep Time – 10 mins
Step 2: Cook Time – 30 mins
Step 3: Rest Time – 0 mins
Step 4: Total Time – 40 mins
Servings:
This recipe serves 4 people as a main course. You can easily double or triple the ingredients if you need more servings.
Difficulty Level: Easy
Nutrition Facts per serving:
Calories: 250 kcal
Carbohydrates: 35 g
Protein: 10 g
Fat: 10 g
Saturated Fat: 1 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 7 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 300 mg
Potassium: 400 mg
Fiber: 7 g
Sugar: 1 g
Vitamin A: 400%
Vitamin C: 10%
Calcium: 10%
Iron: 8%
Note: These are estimated values based on standardized calculations. Actual results may vary depending on the specific ingredients used.
Steps
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1
Done
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Step 1: Prepare the Tikka Masala Sauce |
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2
Done
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Step 2: Roast the Cauliflower |
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3
Done
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Step 3: Make the Chutney Topping |
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4
Done
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Step 4: Assemble the Bowls |
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5
Done
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Step 1: Prep Time - 10 mins |
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6
Done
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Step 2: Cook Time - 30 mins |
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7
Done
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Step 3: Rest Time - 0 mins |
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8
Done
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Step 4: Total Time - 40 mins |
