Summary:
This vegetarian Indian curry combines oven-roasted cauliflower florets with a spiced tikka masala sauce.
INGREDIENTS
Cauliflower Marinade:
- 1 pound cauliflower florets (about 1 head)
- 7-ounce container plain greek yogurt (Note 1)
- 1 tablespoon
garam masala (Note 2) - 1 tablespoon lemon juice
- 1 teaspoon ground black pepper
- 1/4 teaspoon
ground ginger
INSTRUCTIONS
- Marinate Cauliflower: Stir together yogurt, garam masala, lemon juice, pepper, and ginger in large bowl until well-mixed. If any cauliflower florets are larger than 2 inches, cut into smaller florets. Toss florets in bowl with marinade until well-coated. Cover and refrigerate overnight (Note 6).
- Roast Cauliflower: Preheat oven to 400 F. Spread out marinated cauliflower florets in single layer on baking sheet lined with foil or
parchment paper . Reserve any leftover marinade in bowl. Bake until cauliflower is tender and marinade looks dry, about 20 minutes (Note 7). While waiting for cauliflower to bake, proceed to next step to prepare sauce. - Make Sauce: Stir together all sauce ingredients and any leftover marinade in large pot. Bring to simmer. Stirring frequently, simmer until sauce thickens and reduces by one-fourth, about 10 minutes. If cauliflower is still baking, keep sauce warm over low heat.
- Serve: Add roasted cauliflower florets to sauce in pot, stirring for a minute until cauliflower is coated with sauce. Serve hot (Note 8).
NUTRITION
| Makes 3 Servings |
| Amount Per Serving: |
| Calories 400 (69% from fat) | |
| Total Fat 31g | 47% |
| Saturated Fat 19g | 96% |
| Cholesterol 96mg | 32% |
| Sodium 490mg | 20% |
| Net Carb 13.5g | |
| Total Carb 21.5g | 7% |
| Dietary Fiber 8g | 32% |
| Sugars 10.5g | |
| Protein 13g |
PHOTOS
I’m trying this tomorrow night. The cauliflower is marinated as we speak 🙂 I’m vegan so I replaced the Greek yogurt with vegan cream cheese ( thinned it out to the consistency of Greek yogurt) unfortunately the store I went to was out of non- dairy yogurt and I’ll be using coconut milk in place of heavy cream. Report back in the results. I’m pretty sure it’ll be delicious
This was excellent! We strive to be weekday vegetarians, and this recipe is definitely going into our rotation. Really, really tasty. Thanks!
My husband and I loved this! We’ll definitely be making this again. One of the easiest meals I’ve made in awhile too. Thanks!
Can I use plain yoghurt instate of greek yoghurt?
I see that you say that the marinated cauliflower must be kept overnight but what if I want to make it for supper and I marinate the cauliflower in the morning, how long must I let the cauliflower marinate? or is it best to marinate the night before?
I recommend marinating the night before, for maximum flavor. If that doesn’t work for you, you can marinate in the morning. I don’t think it’ll be a huge difference in the end.
Don’t use plain yogurt because it’s usually too thin and runny. You want a thick yogurt, which is why I recommend Greek.
This is by far one of the best recipes I’ve made! I now make it all the time. It’s so wonderfully easy. I don’t always have time to marinate the cauliflower, so I just roast it without the marinade. I also add a teaspoon of sugar at the end which works well.
Thank you for the Recipe. It was however not to my liking.
This was awesome! Exactly what I was craving. Will definitely put it in the rotation. I chopped up the garlic in big chunks and roasted them along with the cauliflower just to mellow the strength of the garlic. Either way this is a Great recipe! Thanks for the share xx
Can u make without roasting cauliflower?can I cook them in a little water in mw instead? I have over sensitive smoke detectors and they go off when I roast veggies!
Had this today, hubby not happy with no meat so I’m going to substitute the cauliflower with chicken thigh meat next time as we loved the flavour
This turned out so good. I used the heavy cream but I’m gonna try coconut milk next time because I think it would be really good. I thought it would be more soupy/liquidy but that’s my fault for not looking at the pictures so I’ll probably use a little less cauliflower next time, or break it into smaller pieces.
Making tonight for the 2nd time in two weeks. First time was delicious but a pinch too spicy for our Midwestern tastebuds so will reduce the the cayenne tonight. Even my meat loving husband loved it.
Can the cauliflower marinate for closer to 24 hours? I want to marinate it tonight but won’t be able to cook it until tomorrow afternoon.
24 hours should be fine. Hope you get a chance to try this out!
This is a fantastic recipe!! Very easy to make and full fat coconut milk worked super well – it was creamy, just a bit spicy and totally delicious!
Sounds lovely,I’m in uk,what is tinned tomato sauce? Thanks
“Tinned tomato sauce” is pureed tomatoes sold in cans, sometimes with added salt.
Thank you, just marinated the cauliflower 😁
This was our Christmas meal and it did not disappoint! We LOVED it and I plan on making this dish over and over; thank you
This sounds wonderful, and I can’t wait to make it, but I am wondering where the sugar grams are coming from. The recipe says that there are 10.5 grams of sugar, but I do not see where this would be in any of the ingredients. Thanks for any info, and thanks for sharing this recipe. 🙂
Hi Stephanie! There are no added sugars in this recipe (as you can see in the ingredients list), but almost all foods have intrinsic natural sugars. This includes tomato sauce, heavy whipping cream, etc. That’s where the 10.5 grams of total sugars per serving comes from. Hope that clears it up.
Can I substitute almond milk for the cream? I have a medical condition which will not allow high fat dairy products.., Thanks!
That could work, but might taste a bit thin. You can try low-fat coconut cream, coconut milk, or any suitable half-and-half substitutes that are available at your grocery store.
I made this with canned coconut cream. For the marinade portion I used the separated cream from two cans of chilled coconut milk, reserved the water on the side, adding a little at a time as I mixed to the consistency I wanted for the amount of cauliflower I had. I used the separated cream from one can of coconut milk for the sauce.
I eat paleo and found this recipe so versatile. It’s easy to make substitutions for restrictive diets.
That’s very helpful. Thank you for sharing your paleo substitutions!
So two cans in total of the coconut cream; one for sauce and one for marinade?
YUMMMMMMMMMY! Served this as a side dish with my Roasted Chicken. Loved it!
Tried this recipe today and I must say it’s amazing!
My boyfriend said he could eat cauliflower everyday if it’s like this. 🙂
Hi, Julia, I’m planning to make this for my husband who is on a low carb diet. One question: Why is there no salt in the marinade?
There is sufficient salt in the sauce, so there is no need to add it to the marinade. If you prefer, you can add some salt to the marinade and use less in the sauce.