This vegetarian spin on the classic Indian dish will make your taste buds so very happy! It’s perfect served over rice :).
Prep Time:10 mins
Cook Time:25 mins
Total Time:35 minutes
Yield:3 servings 1x
For the roasted cauliflower:
1 head cauliflower, sliced into small florets
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon garam masala
Olive oil for drizzling
For the sauce:
1 jalapeno, ribs and seeds removed, finely minced
1 shallot, finely minced
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon garam masala
1 pinch cayenne pepper
8 oz can tomato sauce
1 cup half and half
1 tablespoon butter
Olive oil for the pan
Preheat oven to 400 degrees. Lay your cauliflower florets out across a baking sheet, drizzle with olive oil, season with salt, and sprinkle with your 1/2 teaspoon each of cumin, coriander, and garam masala. Toss with your hands to evenly coat the cauliflower with oil and spices.
Bake for 10 minutes, remove from the oven and turn the cauliflower over with a spatula, and bake for another 10 minutes.
Meanwhile, make your sauce. In a large skillet, heat some olive oil over medium, medium/high heat. When hot, add your shallot and jalapeno. Saute, stirring often, until the veggies have softened.
Add your 1/4 teaspoon each of cumin, coriander, and garam masala along with your pinch of cayenne. Season with salt. Let this cook for another minute or so.
Turn your pan to low heat and add your tomato sauce. Simmer for a minute or two. Add your half and half and butter – stir to combine. Cook this for a minute or two as well.
When your cauliflower is done, add it to your sauce and stir to combine. Season to taste with salt and pepper.
This is super tasty served over any kind of rice! My favorite is white jasmine rice.