Cauliflower Tikka Masala

• 2 medium heads of cauliflower, washed and cut into medium-small florets
• 4 tbs olive oil
• 1/2 tsp salt

Sauce:

• 3 tbs olive oil
• 2 medium yellow onions, thinly sliced or diced
• 2 tsp salt
• 6 garlic cloves, minced
• 2 tbs fresh ginger, minced
• 1/4 cup chopped fresh cilantro
• 1 24-oz can crushed fire-roasted tomatoes
• 2 14-oz cans of coconut milk
• 2 tbs tomato paste
• 2 tbs fresh lime juice
• 1/4 cup sliced almonds, toasted (garnish)
• fresh cilantro, chopped (garnish)

Spices

• 1 tsp fennel seeds, crushed
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/2 tsp ground cardamom
• 1/2 tsp cayenne pepper

Rice

• 1 batch of cilantro lime brown rice (without the corn)

Directions:

Rice

1. Cook the rice as directed.

Cauliflower

1. Preheat the oven to 425 degrees. Line two large rimmed baking sheets with parchment paper.
2. Toss the cauliflower with the olive oil and salt.
3. Roast for 25 minutes, rotating and swapping the pans halfway through.
4. Remove from the oven and set aside.

Sauce

1. Heat a 5-quart pot over medium heat. Heat the oil, then saute the onions with a pinch of salt until translucent, 5-7 minutes.
2. Add the garlic and ginger and saute for a minute more.
3. Add the cilantro and stir until wilted.
4. Add the spices and cook until fragrant, approximately 30 seconds.
5. Add in the tomatoes, coconut milk, tomato paste, lime juice, and 2 teaspoons of salt.
6. Cover and bring to a simmer. Lower the heat and simmer for 10 minutes.
7. Add the cauliflower to the pot and stir together.
8. Place in a 9×13″ casserole dish and bake for 20 minutes.
9. Remove from the oven, add the almonds and cilantro over the top and serve over rice.