Indiân Roâsted Câuliflower Curry (Vegetâriân Tikkâ Mâsâlâ)
Indiân Roâsted Câuliflower Curry (Vegetâriân Tikkâ Mâsâlâ)
 low cârb, vegetâriân Indiân curry with oven roâsted câuliflower ând â spicy tikkâ mâsâlâ sâuce.
Ingredients
- Câuliflower Mârinâde:
- 16 ounces câuliflower florets (âbout 1 heâd)
- 7 ounces plâin 2% fât greek yogurt
- 1 tâblespoon gârâm mâsâlâ
- 1 tâblespoon lemon juice
- 1 teâspoon blâck pepper
- 1/4 teâspoon ground ginger
Sâuce:
- 1 cup plâin cânned tomâto sâuce
- 1 cup heâvy whipping creâm
- 5 cloves gârlic minced
- 1 tâblespoon gârâm mâsâlâ
- 1/2 teâspoon pâprikâ
- 1/2 teâspoon turmeric
- 1/2 teâspoon sâlt
- 1/4 teâspoon câyenne
Instructions
Mârinâting Câuliflower:
- In â lârge bowl, stir together yogurt, gârâm mâsâlâ, lemon juice, pepper, ând ground ginger until well-mixed.
- If âny câuliflower florets âre on the lârger side (more thân 2 inches), cut them into smâller florets. Meâsure out 16 ounces of florets to use for this recipe.
- Toss the florets in the bowl with the mârinâde until well-coâted. Cover ând refrigerâte overnight.
Roâsting Câuliflower:
- Preheât the oven to 400 F.
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