Cauliflower Tikka Masala

Ingredients

• 1 head cauliflower
• ½ cup plain yogurt
• 2 tsp ginger-garlic paste
• ½ tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala
• ½ tsp chili powder (optional)
• 1 tsp salt
• 2 tbsp vegetable oil
• 1 medium onion
• 15 oz canned crushed tomatoes
• ½ cup heavy cream
• ¼ cup fresh cilantro (optional)
• 1½ cup basmati rice (optional)

Steps

1. Cut cauliflower into florets. In a bowl, combine yogurt, 1 tsp ginger-garlic paste, 1/4 tsp turmeric, 1/2 tsp cumin, 1/2 tsp cilantro, 1/2 tsp garam masala, chili powder (if using), and 1/2 tsp salt. Add cauliflower and toss to coat; marinate for 15 minutes.
2. Heat 1 tbsp oil in a large pot or Dutch oven over medium heat. Add marinated cauliflower and cook until lightly browned, about 5-7 minutes. Remove cauliflower and set aside.
3. Add remaining 1 tbsp oil to the pot. Sauté chopped onion until softened, about 5 minutes. Add remaining 1 tsp ginger-garlic paste and cook for 1 minute until fragrant.
4. Stir in remaining 1/4 tsp turmeric, 1/2 tsp cumin, 1/2 tsp cilantro, and 1/2 tsp salt. Cook for 1 minute, then add crushed tomatoes. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce thickens.
5. Stir in the browned cauliflower and cook for another 5-7 minutes, allowing flavors to meld.
6. Remove from heat and stir in heavy cream and remaining 1/2 tsp garam masala. Taste and adjust seasoning as needed.
7. Garnish with fresh cilantro, if desired. Serve hot with basmati rice.