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Cauliflower Tikka Masala with Seeded Basmati & Red Onion Salsa
Nato Zondagh

Cauliflower Tikka Masala with Seeded Basmati & Red Onion Salsa

5 from 1 vote
Cauliflower Tikka Masala is a fragrant filled dish that can delight any vegetarian or anyone really! Filling and ready within an hour.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 1
Course: Lunch, Main Course
Ingredients Method

Ingredients
  

For the Tikka Masala
  • 10 g Garlic Chopped
  • 5 g Ginger Minced
  • 3 g Red Chilli Deseeded and finely chopped
  • 25 g White Onion Finely chopped
  • 30 ml Olive Oil
  • 50 g Tomato Chopped
  • 160 g Cauliflower Florets
  • 5 ml Olive Oil
  • 30 ml Rice Vinegar
  • 5 g Cake Flour
  • 30 g Red Kidney Beans
  • 5 ml Lime Juice
  • 2.5 g Coriander Chopped
For the Spice Mix
  • 3 g Paprika Fried in some olive oil until it starts to pop
  • 3 g Fine Pepper
  • 2 g Garam Masala
  • 2 g Whole Cumin
  • 5 g Leaf Masala
For the Seeded Basmati
  • 60 g Tastic Rice Boiled in salted water and cooled
  • 15 ml Olive Oil
  • 1 g Coarse Salt
  • 0.5 g Turmeric
  • 10 g Cashew Nuts Roasted and roughly chopped
  • 10 g Sunflower Seeds Roasted and roughly chopped
  • 10 g Whole Caraway Roasted and roughly chopped
  • 5 g Coconut Flakes Roasted and roughly chopped
For the Red Onion Salsa
  • 20 g Red Onion Finely chopped
  • 40 g Banana Diced
  • 2.5 g Parsley Finely chopped
  • 2.5 g Coriander Finely chopped

Method
 

For the Tikka Masala
  1. Combine everything together for the spice mix. Divide in two.
  2. Combine half of the spice mixture with chilli, garlic, ginger & yogurt in a large bowl.
  3. Add cauliflower & leave to marinade for at least 30 minutes.
  4. Melt butter in a pan over medium heat. Add onions & the remaining spice mix. Cook for 15 minutes.
  5. Sprinkle flour over onions, add tomato puree & water. Stir well & leave to simmer until slightly thickened.
  6. Remove from heat & season with salt.
  7. Place cauliflower in in baking tray & roast in the oven until cooked.
  8. When the cauliflower is cooked, add to the sauce base together with coconut cream & lime juice.
  9. Simmer for a few minutes & then add chopped coriander last.
For the Seeded Basmati
  1. Heat oil in a large frying pan.
  2. Add the rice & toss while toasting for a few minutes.
  3. Add the remaining ingredients & stir to combine.
For the Red Onion Salsa
  1. Mix all the ingredients together & serve separate