Cauliflower Tikka Masala

Ingredients

• 1 large head cauliflower, cut into bite-sized florets (about 6 cups)
• 3 tbsp vegetable oil, divided
• 1 tsp salt, divided
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp garam masala
• 1 tbsp ground cumin
• 1 tbsp paprika
• 1 tsp ground turmeric
• 1/2 tsp cayenne pepper
• 1 can (14 oz) crushed tomatoes
• 1 cup heavy cream
• 1 tbsp tomato paste
• 1 tsp sugar
• 1/2 cup fresh cilantro, chopped
• Basmati rice, for serving

Instructions

1. Preheat oven to 425°F (220°C). Toss cauliflower florets with 2 tablespoons oil and 1/2 teaspoon salt. Spread in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden brown and tender.
2. While cauliflower roasts, heat remaining 1 tablespoon oil in a large deep skillet or Dutch oven over medium heat. Add onion and cook for 6-8 minutes until softened and lightly golden.
3. Add garlic and ginger to the onion, cooking for 1 minute until fragrant. Stir in garam masala, cumin, paprika, turmeric, and cayenne pepper, cooking for 30 seconds to toast the spices.
4. Pour in crushed tomatoes, tomato paste, sugar, and remaining 1/2 teaspoon salt. Simmer for 10 minutes, stirring occasionally, until sauce thickens slightly.
5. Reduce heat to low and stir in heavy cream. Simmer gently for 5 minutes, being careful not to boil. Taste and adjust seasoning as needed.
6. Fold the roasted cauliflower into the sauce, coating each piece well. Simmer for 2-3 minutes to let flavors meld. Garnish with fresh cilantro and serve immediately over steamed basmati rice.