Whole Roasted Tikka Masala Cauliflower
The ultimate vegetarian comfort food, the Whole Roasted Tikka Masala Cauliflower combines aromatic spices and rich coconut milk for an irresistible flavor. Perfect for a cozy dinner or a festive gathering, this dish is not only visually stunning but also satisfying and healthy. Make it tonight for a delightful culinary experience!
Equipment
- Chef's Knife
- Oven
- Mixing Bowl
- Whisk
Ingredients
- 1 recipe tikka masala paste see the recipe
- 1/4 cup whole-fat coconut milk
- 1 medium to large cauliflower
- 2 cups millet cooked
- 1/3 cup cilantro packed
- 1/3 cup flat-leaf parsley packed
- 1 zest from lemon
- 1/4 teaspoon sea salt
- 2 tablespoons lemon juice
- 3 to 4 tablespoons olive oil
Instructions
- Preheat your oven to 375˚F.
- Assemble the marinade by mixing 1/4 cup of the tikka masala paste with 1/4 cup of whole-fat coconut milk.
- Prepare the cauliflower by removing the leaves and cutting off any extra base part. Be careful not to cut too far into the cauliflower to keep all the florets intact.
- Place the cauliflower in a small dutch oven and cover it with the tikka masala marinade. Make sure it is well-coated.
- Cover the dutch oven and transfer it to the oven. Cook for 30 minutes.
- Remove the lid and continue to cook for another 20 to 30 minutes, or until the cauliflower is easily pierced with a knife.
- While the cauliflower cooks, mince together cilantro, flat-leaf parsley, lemon zest, and sea salt until finely chopped. Set aside.
- In a bowl, combine the minced herbs with 2 tablespoons of lemon juice and whisk in 3 to 4 tablespoons of olive oil.
- Once done, place cooked millet on a serving platter, top it with the cauliflower, and drizzle with half of the herb sauce. Serve the remaining sauce on the side.
Notes
- Tip 1: Make the tikka masala paste ahead of time and freeze for up to a few months.
- Tip 2: Store leftovers in an airtight container for up to three days.
- Tip 3: This dish can be served with naan or rice to make it a complete meal.
- Tip 4: You can freeze the marinated cauliflower and roast it fresh when ready.
- Tip 5: Experiment with different vegetables using the tikka masala paste.