Cauliflower Tikka Masala

Ingredients

• 1 small or 1/2 large cauliflower, (1 1/2 lb) chopped into bite-size florets
• 4 Tbsp neutral oil, divided
• 2 tsp garam masala, divided
• 2 tsp ground cumin, divided
• 1 large yellow onion, diced (about 2 cups)
• 2 Tbsp vegan butter (or coconut oil)
• 1 Tbsp minced garlic
• 1 Tbsp grated ginger
• 1 tsp minced jalapeno*
• 1 tsp turmeric
• 1/4 cup tomato paste
• 1 15-oz can whole peeled tomatoes
• 2 cups water
• 2 tsp salt, divided
• 1/2 cup cashew cream** (or heavy whipping cream)
• 1 1/2 cups chickpeas (1 15-oz can, drained and rinsed)
• For serving - Rice, Naan Bread

For the naan:
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tsp sugar
• scant 1/2 cup water
• Melted vegan butter, optional
• Minced garlic, optional

Instructions

• 1. Preheat the oven to 425 F. Toss the cauliflower in 2 Tbsp of oil, 1 tsp garam masala, 1 tsp ground cumin, and 1/2 tsp salt. Roast cauliflower for 25 minutes on bottom rack. Remove from oven and set aside. (If you are crunched for time, instead of roasting the cauliflower, you can just add the uncooked cauliflower when you add the tomatoes and water at the end of step 3 and cook the cauliflower in the sauce. I prefer it roasted, but it is delicious both ways.)
• 2. In a large deep skillet or pot, heat 2 Tbsp oil on medium heat. Add onions and 1/2 tsp salt and sauté for 10-15 minutes until very soft and golden brown.
• 3. Next, add the vegan butter, garlic, ginger, and jalapeño and cook for a minute or two until just aromatic, stirring constantly. Then add 1 tsp each cumin, garam masala, and turmeric and the tomato paste. Stirring constantly, cook for two more minutes, then add the tomatoes, water and 1 tsp salt. Give it a stir and bring to a simmer. Let simmer, stirring every few minutes, for 15 minutes.
• 4. Taste the curry and add more salt to your liking. Next, add the cashew cream, roasted cauliflower, and chickpeas. Stir and cook for 5 more minutes just to heat the cauliflower and chickpeas through. I like to drizzle it with some more cashew cream at this point, then serve with rice, naan or both!

For the naan:
• 1. Combine flour, baking powder, salt, and sugar in a bowl and stir well. Add water and stir until a dough forms.
• 2. Turn out onto an oiled surface. Dough will be sticky, resist adding flour. I recommend oiling the surface and your hands periodically and using a spatula to unstick the dough from the cutting board. Knead for 3-4 minutes until dough is smooth and bounces back to the touch. Divide dough into 8 equal parts, set on an oiled plate and cover with plastic wrap. Let rest for 30 minutes.
• 3. Heat a skillet (I use a cast-iron) on medium heat. Prepare your melted butter to brush on the cooked naan now. To make garlic naan, add raw minced garlic to the melted butter and stir.
• 4. Oil your hands and a clean surface and spread one ball of dough into a 1/4" thick oval with your fingers and transfer it to the hot pan. Let cook for 2-3 minutes until golden brown on one side and flip. Cook for 1 minute and remove from pan.
• 5. Immediately brush with melted garlic butter, and start the next naan. Cook the rest of the naan. Enjoy with curry, soup, use as a wrap for a sandwich or just by themselves as a delicious snack!

Notes