I have been a vegetarian for 12 years now. One thing I miss is the delicious and creamy Chiken Tikka Masala. I finally found a recipe that will give me the flavor of the mouth-watering dish. There is a vegetarian twist on the famous Indian curry “Chicken Tikka Masala” made with oven-roasted cauliflower in a spicy tikka masala sauce. On top of it all, its low carb, keto, and gluten-free.
Cauliflower Tikka Masala
A keto friendly recipe with oven roasted cauliflower in a spicy tikka masala sauce.
Cauliflower Marinade Ingredients
- Cauliflower Florets (about 1 head)
- 7 ounces Plain Yogurt of your choice
- 1 tbsp Tikka Masala
- 1 tbsp Lemon Juice
- 1 tsp Black Pepper
- 1/2 tsp Amchur Masala, optional
- 1/4 tsp Ground Ginger
- 1/4 tsp Nutmeg
Tikka Masala Sauce Ingredients
- 1 cup Tomato Sauce or Puree
- 1 cup Heavy Whipping Cream
- 5 cloves Garlic, minced
- 1 tbsp Garam Masala
- 1/2 tsp Paprika or Fresh Green Chilli peppers
- 1/2 tsp Turmeric
- 1/2 tsp Salt
Marinating Cauliflower
- In a bowl, stir together yogurt, tikka masala, amchur masala, lemon juice, pepper, nutmeg, and ground ginger until well-mixed.
- Toss the florets in the marinade mixture until well-coated. Cover and refrigerate overnight.
Roasting Cauliflower
- Preheat oven at 400F.
- Place marinated cauliflower florets on the oiled foil, spreading them out in a single layer; save the marinade mixture for the sauce.
- Bake for 20 mins until the cauliflower is tender and the marinade looks dry.
Tikka Masala Curry Sauce
- In a pan over medium heat, add and stir all of the sauce ingredients​ and any leftover marinade; save the heavy whipping cream until step 3.
- While stirring frequently, bring sauce to a simmer, until the sauce thickens and reduces by one-fourth.
- Add in the heavy whipping cream and let it simmer for a few mins.
- Once the cauliflower is finished baking, add it to the sauce, stirring for a minute until the cauliflower is well-coated with sauce.
- Serve while hot, and optionally garnish with chopped fresh cilantro or parsley
by Gurleen 