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Cauliflower Tikka Masala

with Vegetable Broth 
recipe-difficulty
Not too tricky
recipe-serves
4
ready-in
40 mins
Cauliflower Tikka Masala

Cauliflower is having its turn in the superfood lime light at the moment, and with good reason too. It's a low energy, high nutrition, affordable veggie that will easily fit into heaps of home-cooked meals. It’s high in a number of powerful antioxidants including sulforaphane, which is a well-studied antioxidant and is associated with a lowered risk of many disease states. Some of the other amazing nutrients found in cauliflower include Vitamins C, K, B6, Folate, Pantothenic acid, Potassium and Manganese. We’ve also used chickpeas in this dish. Flavour and texture-wise they work so well, they contribute a source of

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Main Meals
Indian inspired

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Vegetable Broth Miso Ramen
Vegetable Broth Miso Ramen

Vegetable Broth Miso Ramen

Immunity, Gut + Energy
Pantry Items
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  • 2 tbsp Vegetable Broth Miso Ramen
  • 1 head of cauliflower, cut into florets
  • 1 can organic chickpeas, drained
  • 1 can coconut cream
  • 1 ½ tsp garam masala
  • 1 ½ tsp turmeric powder
  • 1 tsp Kashmiri chili powder (or ½ tsp chili powder, ½ tsp paprika)
  • 4 cloves garlic, grated
  • 1 thumb-sized piece of ginger, grated
  • 5 cardamom pods
  • 1 onion, chopped
  • 1 green chili, chopped
  • 1 small bunch coriander, leaves separated and stalks chopped
  • 1 can crushed tomatoes
  • 1 tbsp tomato paste
  • 1 green bell pepper, chopped
  • ¼ cup sliced almonds and garlic, toasted to garnish (optional)
  • 1.8 oz cashews
  • 2 tsp Himalayan Crystal Salt
  • 2 tbsp coconut oil

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Vegetable Broth Miso Ramen
Vegetable Broth Miso Ramen

Vegetable Broth Miso Ramen

Immunity, Gut + Energy
  1. Soak the cashew nuts with half a can of coconut cream and ¼ cup boiling water in a bowl, let sit until required.
  2. Cook rice according to packet instructions, set aside.
  3. Preheat oven to 425°F.
  4. Combine the spices and Veggie Broth (except for cardamom pods) in a bowl.
  5. Place cauliflower florets and chickpeas on a baking tray with 1 tbsp coconut oil and 1 tsp spice mix, and bake for 10 minutes, then set aside.
  6. Meanwhile, add the remaining spices to a large fry pan and fry for a few seconds until fragrant.
  7. Add 1 tbsp coconut oil, chopped onion, green chili, and coriander stalks, and fry for about 5 minutes or until golden brown.
  8. Grate in 4 cloves of garlic and 1 thumb-sized piece of ginger. Cook for 1 minute.
  9. Add in crushed tomatoes and tomato paste, 1 tsp salt, and cook on low heat for a further 10 minutes to concentrate the paste.
  10. Meanwhile, blitz the cashew nuts and the liquid in a high-powered blender to make a puree, and add to the sauce.
  11. Add in the roasted cauliflower and chickpeas, green bell pepper, and the remainder of the coconut cream and cook for a further 5 minutes.
  12. Serve with cooked rice, and garnish with coriander leaves and toasted slivered almonds and garlic (optional).