How to Make Spiced Cashew-Cauliflower Tikka Masala
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Preheat oven to 425°F (220°C). Toss cauliflower florets with 1 tbsp olive oil, salt, and pepper. Bake for 25 minutes.
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Blend soaked cashews, diced tomatoes, coconut milk, and tomato paste until smooth and creamy.
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Heat 1 tbsp olive oil in a skillet over medium. Sauté onion, garlic, and ginger until golden, about 5 minutes.
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Add all spices and stir for 1 minute until fragrant. Pour in blended cashew-tomato mixture; simmer for 10 minutes to thicken.
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Add roasted cauliflower to skillet, coat with sauce, and simmer 5 minutes.
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Garnish with cilantro before serving.
Pro Tips for Perfect Spiced Cashew-Cauliflower Tikka Masala
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of large head cauliflower, cut into florets, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Spiced Cashew-Cauliflower Tikka Masala?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Spiced Cashew-Cauliflower Tikka Masala?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for large head cauliflower, cut into florets?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts depending on the specific ingredients you use. Always check labels and make swaps as needed.