One Pot Cauliflower Tikka Masala

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the cauliflower florets with 1 tablespoon of vegetable oil, ground cumin, ground coriander, turmeric, garam masala, ground cinnamon, salt, and cayenne pepper. Make sure the cauliflower is well coated.
3. Spread the seasoned cauliflower evenly on the prepared baking sheet. Roast for 25-30 minutes, or until the florets are golden brown and tender, flipping halfway through.
4. While the cauliflower roasts, heat the remaining tablespoon of oil in a large skillet over medium heat. Add the diced onion and cook for 5-7 minutes until soft and translucent.
5. Add the minced garlic and grated ginger to the onion, cooking for another 1-2 minutes until fragrant. Stir continuously to avoid burning.
6. Pour in the can of crushed tomatoes and bring the mixture to a simmer. Reduce the heat to low and let it cook for about 10 minutes to allow the flavors to meld.
7. Stir in the heavy cream or coconut milk and let it simmer for another 5 minutes. Taste and adjust seasoning if necessary.
8. Gently fold the roasted cauliflower into the sauce until all pieces are coated. Let it cook together for 5 more minutes.
9. Garnish with fresh cilantro just before serving. Pair with cooked rice or naan for a complete meal.