A lovely vegan main, this tikka masala is packed with flavor and is perfect served on almost any grain.
- [url]1 recipe for tikka masala paste∞https://naturallyella.com/red-lentils-and-spinach-in-masala-sauce/[/url]
- 1/4 cup whole-fat coconut milk
- 1 medium to large cauliflower
- 2 cups millet, cooked
- 1/3 cup packed cilantro
- 1/3 cup packed flat-leaf parsley
- zest from 1 lemon
- 1/4 teaspoon sea salt
- 2 tablespoons lemon juice
- 3 to 4 tablespoons olive oil
- Preheat oven to 375˚F.
- Assemble the cauliflower marinade by mixing 1/4 cup of the masala paste with the coconut milk. Prepare the cauliflower by removing the leaves and cutting off any extra base part. Make sure, however, to not cut too far into the cauliflower. You want all the florets to hold.
- Place the cauliflower in a small dutch oven and cover with the masala paste. Place a lid on the dutch oven and transfer to the oven. Cook for 30 minutes. Remove the lid and continue to cook for another 20 to 30 minutes. The cauliflower should have darkened and be easily pierced with a knife.
- While the cauliflower cooks, place the herbs on a cutting board along with the lemon zest and salt. Mince the herbs together until well combined and finely chopped. Place in a bowl and measure in the lemon juice and whisk in the olive oil.
- When the cauliflower is done, place millet on a serving platter and top with the cauliflower. Drizzle the cauliflower with half the sauce and serve the remaining sauce alongside the cauliflower.
Tips & Tricks: Make the masala paste ahead of time and freeze for up to a few months. I use it in these lentils, this potatoes, or these smothered potatoes.
Nutrition: see the information.
- Serving Size: 1/4 of the cauliflower
- Calories: 371
- Sugar: 6.1
- Sodium: 839
- Fat: 22.4
- Saturated Fat: 5.1
- Carbohydrates: 38.8
- Fiber: 7.6
- Protein: 8.8
- Cholesterol: 0