Vegetarian Cauliflower Tikka Masala

May 12, 2018

Let's talk about Sonia, the next door lady, a cook, a dreamer and the mother of three beautiful girls… descended of a rich culture of India, yet resides in North America.

 

Sonia is a great friend but mostly she is a great cook. Her love to cook rose up by the love to serve those people she cares about.

 

"Cooking is the only moment that satisfied everyone." Sonia said, "And if ever someone wasn’t satisfied, I worked hard to make it better the next time."

 

We could write a lot about Sonia but she expresses herself better on her official website www.lifeisarecipe.com On the website you will find Sonia's Indian-inspired recipes to cook and various spices to buy that can be used to enhance a variety of foods. 

 

Today we will share with our readers’ one of the Sonia's vegetarian recipes that are always based on the tradition and culture of Indian cuisine.

 

Cauliflower Tikka Masala

 

Ingredients Part 1

 

1 whole cauliflower (cut into pieces)

1 cup of yogurt

1 tbsp of lemon juice

2 tbsp of Life is a Recipe® Tikka Masala Part 1

2 tsp of salt

 

Ingredients part 2

 

1 tbsp minced fresh ginger

1 tbsp ghee

1 clove of garlic (chopped)

1-3 serrano (finely chopped)

2 tomatoes (chopped)

¾ cup of coconut milk

1 tsp of salt

2 tsp of Life is a Recipe® Tikka Masala Part 2

¼ cup chopped fresh cilantro

*add more salt to taste.

 

Instructions

 

In a large bowl, combine yogurt, lemon juice, 2 teaspoons of salt, and 2 tablespoons of Tikka Masala Part 1. Stir in cauliflower, cover with plastic wrap and refrigerate for 1 hour. Preheat the oven to 350 degrees. Lightly oil the pan. Bake for about 15 minutes. Melt ghee in a large skillet on medium heat. Sauté garlic, ginger, and serrano chili for 1 minute then add chopped tomatoes. Cover with lid and allow tomatoes to cook. Add 2 teaspoons of Tikka Masala Part 2 and ½ teaspoon of salt. Add the cauliflower to the mixture and stir. Next, add ¾ cup of coconut milk. Add more salt to taste. Reduce to simmer for 10 minutes for juice to vaporize and garnish with cilantro. Serve on a bed of rice.

 

 

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