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Cauliflower is a powerhouse of nutrition, making it an excellent choice for a healthy diet. This cruciferous vegetable is low in calories while being high in essential vitamins and minerals. Here are some key nutritional highlights:

Cauliflower Tikka Masala

Discover the delightful world of Cauliflower Tikka Masala, a vegetarian twist on the classic Indian dish. Bursting with flavor, this dish not only satisfies your taste buds but also offers a healthy alternative to meat-based meals. Learn how to select fresh ingredients, master marination, and create a rich, aromatic sauce that combines perfectly roasted cauliflower with traditional spices. Perfect for both seasoned chefs and beginners, this recipe promises to impress at any gathering. Enjoy a flavorful meal that promotes well-being and creativity in the kitchen!
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Ingredients
  

1 medium cauliflower, cut into florets

1 cup plain yogurt (or dairy-free alternative)

2 tablespoons garam masala

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon turmeric powder

1 teaspoon paprika

2 teaspoons ginger-garlic paste

2 tablespoons lemon juice

Salt, to taste

2 tablespoons oil (olive or coconut)

1 large onion, finely chopped

2 medium tomatoes, pureed

1 cup coconut milk (or heavy cream)

Fresh cilantro, for garnish

Instructions
 

Marinate the Cauliflower: In a large bowl, combine yogurt, garam masala, ground cumin, ground coriander, turmeric powder, paprika, ginger-garlic paste, lemon juice, and salt. Mix well to form a smooth marinade. Add the cauliflower florets and toss them until well coated. Cover and refrigerate for at least 30 minutes (up to overnight for deeper flavor).

    Roast the Cauliflower: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the marinated cauliflower florets in a single layer. Roast for 25 minutes or until they are tender and slightly charred, turning halfway through.

      Prepare the Masala Sauce: While the cauliflower roasts, heat oil in a large pan over medium heat. Add the chopped onions and sauté until they are golden brown and caramelized, about 5-7 minutes. Stir in the pureed tomatoes and cook for another 5-8 minutes, until the mixture thickens and the oil starts to separate.

        Add Coconut Milk: Lower the heat and pour in the coconut milk, stirring until well combined. Bring the mixture to a gentle simmer. Taste and adjust salt as needed. If you desire more spices, feel free to add extra garam masala or chili powder for heat.

          Combine Cauliflower and Sauce: Carefully fold in the roasted cauliflower into the masala sauce and let it simmer for an additional 5 minutes, allowing the flavors to meld together.

            Garnish and Serve: Turn off the heat and garnish with freshly chopped cilantro. Serve hot with basmati rice or naan bread for a perfect meal experience.

              Prep Time: 30 mins | Total Time: 1 hour | Servings: 4