Recipes
make our Cauli Tikka Masala
5min read
Cauliflower is often referred to as miracle food. Like Kale, Cabbage, Sprouts and Broccoli, Cauliflower is a member of the cruciferous vegetable family. Packed with natural antioxidants.
Our Cauli Tikka Masala is simple. From the roasted cauliflower to the soft butternut squash, juicy okra and delicate spices each spoonful is delicious and nourishing - just what the doctor ordered.
Prep Time
10mins
Cook Time
30mins
Makes
3 portions
Ingredients
rice
- 1 cup Jasmin rice
- 1 tbsp vegetable oil
- 2 small cloves garlic
- 1/2 tsp turmeric
- 1 cinnamon stick
- 1 tsp cumin
- 3 small bay leaves
- 1 cup vegetable stock
tikka
- 2 onions
- 2 small cloves garlic
- 1/2 tsp turmeric
- 1 tsp chilli flakes
- 1.5tbsp rose petal masala*
- 2 tbsp tomato puree
- 1 cup chopped green beans
- 2 cups okra
- 1 cup chickpeas
- 3 tomatoes, quartered
- 2 cups coconut milk (1.5 tins)
- 1/2 cauliflower
- 1 small butternut squash (steamed)
- *Rose Petal Masala: Toasted coconut, rose petals, whole green cardamom pods, black cumin seeds, cloves, cinnamon bark
- Coriander (to garnish)
- Okra (to garnish)
Method
STEP 1
Break the cauliflower into florets and place on a baking tray. Sprinkle with salt, oil and rose petal masala and bake for 25 minutes at 200℃ (392℉)
STEP 2
Put the rice in a pan, add all the dry rice ingredients and then the vegetable stock. Simmer for 12 minutes or until al dente.
STEP 3
In a large pan, simmer the onions until translucent, then add the garlic and cook for 5 minutes, making sure it doesn’t brown.
STEP 4
Add the turmeric, rose petal masala, chilli flakes and sweat for a few more mins. Add the tomato puree and stir.
STEP 5
Stir in the coconut milk and simmer on a low heat for 10 minutes.
STEP 6
Add the roasted cauliflower from earlier and the steamed butternut squash and stir.
STEP 7
Serve on the rice and garnish with coriander and okra.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.
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