Ingredients
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1 medium head cauliflower, cut into florets cauliflower1 medium head cauliflower, cut into florets
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1.5 cups cooked chickpeas (or 1 can, drained and rinsed) chickpeas1.5 cups cooked chickpeas (or 1 can, drained and rinsed)
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1 cup canned crushed tomatoes crushed tomatoes1 cup canned crushed tomatoes
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1/2 cup raw cashews (soaked 15 min in hot water) cashews1/2 cup raw cashews (soaked 15 min in hot water)
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1 medium onion, finely chopped onion1 medium onion, finely chopped
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3 cloves garlic, minced garlic3 cloves garlic, minced
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1-inch piece ginger, grated ginger1-inch piece ginger, grated
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1 green chili, finely chopped (optional) green chili1 green chili, finely chopped (optional)
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2 tsp tandoori masala powder tandoori masala powder2 tsp tandoori masala powder
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1 tsp ground cumin ground cumin1 tsp ground cumin
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1/2 tsp ground turmeric ground turmeric1/2 tsp ground turmeric
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1/2 tsp smoked paprika smoked paprika1/2 tsp smoked paprika
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1/2 tsp garam masala garam masala1/2 tsp garam masala
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1/2 tsp sea salt (or to taste) sea salt1/2 tsp sea salt (or to taste)
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1/4 tsp black pepper black pepper1/4 tsp black pepper
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Juice of 1/2 lemon lemonJuice of 1/2 lemon
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Fresh coriander (cilantro), for garnish corianderFresh coriander (cilantro), for garnish
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Lemon wedges, to serve lemonLemon wedges, to serve
Directions
This is a one-skillet recipe finished with oven-roasted cauliflower. You can serve it as a main dish with your favorite Indian flatbread or rice, or just as is for a low-carb meal. The creamy tomato-cashew sauce is key to balancing the tandoori flavors. Soaking the cashews ensures a silky, creamy sauce without dairy. Adjust chili and tandoori masala for desired spice level. For extra protein, add cubed tofu or tempeh.
Steps
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1
Done
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Preheat your oven to 425°F (220°C). |
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2
Done
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Toss cauliflower florets with half the tandoori masala powder, half the cumin, turmeric, smoked paprika, half the salt, and black pepper. Spread on a lined baking tray. |
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3
Done
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Roast for 20-22 minutes, flipping halfway, until golden and slightly crisp. |
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4
Done
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Meanwhile, blend soaked cashews with the crushed tomatoes until completely smooth. Set aside. |
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5
Done
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Heat a large nonstick or cast iron skillet over medium heat. Add onion and dry sauté for 3-4 minutes until translucent (add a splash of water if needed). |
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6
Done
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Add garlic, ginger, and green chili; sauté for 1 minute. |
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7
Done
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Stir in the remaining tandoori masala, cumin, garam masala, and a pinch of salt. Toast for 30 seconds. |
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8
Done
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Add the blended tomato-cashew sauce and chickpeas. Simmer for 8-10 minutes, stirring occasionally. |
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9
Done
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Fold in the roasted cauliflower and cook for 2 more minutes. Squeeze in lemon juice and adjust seasoning. |
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10
Done
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Serve garnished with fresh coriander and extra lemon wedges. |
