Cauliflower Tikka Masala

AuthorThe Batch Lady

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Standard batch serves 4

Yields1 Serving
 1 large cauliflower, broken into similar sized florets
For the marinade
 2 tablespoons balsamic vinegar
 ½ tablespoon oil
 salt, to taste
 4 teaspoons Tandoori Masala Blend
 good squeeze of lemon juice
For the sauce
 1 tablespoon oil
 1 cup frozen pre-chopped onion
 2 teaspoons frozen pre-chopped garlic
 1 tin chopped tomatoes (400ml tin)
  teaspoon Goan spice (hot) or Bhuna spice (medium) or Korma spice (mild)
 1 teaspoon soft brown sugar
 300 millilitres single cream or coconut milk
 1 tablespoon ground almonds (optional)
 salt, to taste
 coriander, to garnish
1

First up, mix up all the marinade ingredients and pour over the cauliflower in a shallow oven-proof dish.  Mix well with your hands.  Leave to marinade for 2 hours or overnight.
To cook the cauliflower, set the oven to 180°C and roast the cauliflower for around 10 to 15 minutes.  It should be cooked but retain a lovely bite.

To make the sauce, heat the oil in a pan over a medium heat and cook the onion and garlic until soft, then add the tomatoes and cook these down until the paste is thick.  Add the spices and sugar and cook for about a minute.  Stir in the cream and almonds.   Now add the cauliflower. 

2

Ready for the Freezer

Once cooled, place in sealable labelled freezer bags and pop in the freezer.

3

Ready to Eat

Simply defrost and heat in the microwave or in oven until piping hot.

Make sure that reheated food is thoroughly cooked all the way through. If you’re cooking or reheating meat, cut it open with a clean knife to check it is piping hot all the way through – it should be steaming. www.foodsafe.eu

Ingredients

 1 large cauliflower, broken into similar sized florets
For the marinade
 2 tablespoons balsamic vinegar
 ½ tablespoon oil
 salt, to taste
 4 teaspoons Tandoori Masala Blend
 good squeeze of lemon juice
For the sauce
 1 tablespoon oil
 1 cup frozen pre-chopped onion
 2 teaspoons frozen pre-chopped garlic
 1 tin chopped tomatoes (400ml tin)
  teaspoon Goan spice (hot) or Bhuna spice (medium) or Korma spice (mild)
 1 teaspoon soft brown sugar
 300 millilitres single cream or coconut milk
 1 tablespoon ground almonds (optional)
 salt, to taste
 coriander, to garnish

Directions

1

First up, mix up all the marinade ingredients and pour over the cauliflower in a shallow oven-proof dish.  Mix well with your hands.  Leave to marinade for 2 hours or overnight.
To cook the cauliflower, set the oven to 180°C and roast the cauliflower for around 10 to 15 minutes.  It should be cooked but retain a lovely bite.

To make the sauce, heat the oil in a pan over a medium heat and cook the onion and garlic until soft, then add the tomatoes and cook these down until the paste is thick.  Add the spices and sugar and cook for about a minute.  Stir in the cream and almonds.   Now add the cauliflower. 

2

Ready for the Freezer

Once cooled, place in sealable labelled freezer bags and pop in the freezer.

3

Ready to Eat

Simply defrost and heat in the microwave or in oven until piping hot.

Cauliflower Tikka Masala

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