- 2 Tbsp. garam masala*
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1/2 tsp. black pepper
- 1 1/2 lbs. cauliflower, cut into bit-sized chunks
- 1 C. plain non-fat yogurt (or a vegan alternative; onion cream, etc.)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 Tbsp. fresh ginger, grated
- 1 serrano chile, seeded and minced
- 28oz can diced tomatoes
- 1 C. coconut milk
- Kosher salt
- Cilantro leaves for serving
- Rice, for serving
- Place cauliflower, yogurt (or whatever), 1 Tbsp. garam masala, cumin, coriander, pepper, and a pinch or two of salt, into a gallon plastic bag. Squish around until all evenly coated.
- Heat broiler. Place rack at the highest setting.
- Heat a large dutch oven over medium-high heat
- Add onions and a pinch or two of salt. Cook until onion is browned around the edges (11-12 minutes)
- Reduce the heat to medium-low. Add garlic, ginger, and chile. Stir and cook until onions are soft and have browned completely. About 7 minutes.
- Sprinkle remaining garam masala, stirring to coat.
- Add the tomatoes and cook until they reduce and darken. About 15-20 minutes.
- While that simmers, spread the cauliflower over a sheet pan (sprayed with non-stick spray)
- Broil the cauliflower, watching carefully, until it begins to brown deeply. Flip and stir. Brown again. Remove from broiler.
- Add cauliflower to tomato mixture. Stir to combine. Cook until it reaches your desired softness.**
* If you must, buy it. Otherwise make Alton’s version at home.
** I liked my cauliflower to still have a significant bite, but if you like it softer, be my guest.
Based from Alton Brown’s “Lamb Tikka Masala“