Cauliflower Marsala Food

CAULIFLOWER TIKKA MASALA

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir cauliflower, mustard, paprika, turmeric and garam masala until crisp-tender, 6-8 minutes. Remove and keep warm., For masala, add oil to pressure cooker. When hot, add onion, cashews, cardamom and cloves. Cook and stir until onion is tender, 4-5 minutes. Add tomatoes and 1/2 cup water. Press cancel. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Discard cardamom and cloves. Cool sauce slightly; transfer to a food processor. Process until smooth. Return to pressure cooker., Select saute setting and adjust for low heat. Add garlic and ginger; cook and stir 1 minute. Add milk, almond flour, fenugreek, maple syrup, salt, garam masala and cayenne; simmer, uncovered, until mixture is slightly thickened, 10-12 minutes, stirring occasionally. Press cancel. Stir in yogurt and cauliflower; heat through. Sprinkle with cilantro leaves.

ALOO GOBI MASALA (CAULIFLOWER AND POTATO CURRY)

Steps:

• Place the cauliflower in a large, microwave-safe dish; cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside. Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower.
• Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.

CAULIFLOWER AND TOFU MASALA

Steps:

• Place the block of tofu onto a plate and place another plate on top. Set a 3 to 5 pound weight on top (a container filled with water works well). Press the tofu for 20 to 30 minutes, then drain off and discard the accumulated liquid.
• Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Whisk the yogurt, lemon juice, 2 teaspoons cumin, cayenne pepper, paprika, 1 teaspoon garam masala, and minced ginger together in a bowl. Cut the tofu into 1/2-inch cubes, and gently stir into the yogurt mixture. Arrange the tofu cubes onto the prepared baking sheet so they do not touch each other.
• Bake the tofu in the preheated oven until the tofu has firmed and the sauce is no longer sticky, 45 minutes to 1 hour. Gently turn the tofu every 15 minutes during baking.
• Meanwhile, melt the butter in a large skillet over medium heat. Cook the garlic and serrano peppers in the hot butter until softened, about 3 minutes. Stir in the coriander, 2 teaspoons cumin, 2 teaspoons garam masala, and salt. Cook another minute to release the fragrance of the spices. Add the tomato sauce and cauliflower florets; cover and cook, stirring frequently until the cauliflower is tender, about 15 minutes.
• Once the cauliflower is tender, stir in the half-and-half, peas, cilantro, and baked tofu cubes. Bring to a simmer, and cook 5 minutes, or until your desired thickness is attained.

CAULIFLOWER TIKKA MASALA

Steps:

• Pre-heat the oven to 200ºc/390ºF.
• Slice the cauliflower floret off the head of cauliflower. Chop the remaining stalk into bite size pieces. Place the cauliflower into a large roasting tray and drizzle over the oil and season with the spices then place into the oven and roast for 30 minutes until golden brown and cooked.
• In the meanwhile start making the sauce. Fry the onions in the oil until soft and translucent then add the garlic and ginger and fry for another 30 seconds.
• Add all the spices and fry for a minute before adding the tomatoes and tomato paste. Simmer for 5 minutes then add the cream and sugar then simmer for 10 minutes
• Add the roasted cauliflower and butter and stir together then allow to simmer for 5-10 minutes. Season to taste and serve.

CAULIFLOWER TIKKA MASALA

Steps:

• In a large non-stick saute pan, heat 1 tbsp cooking oil on medium heat.
• Add in the mustard seeds and allow them to fry for ~30 seconds. You should start to see them sizzle and start popping.
• Immediately add in the finely grated ginger, minced garlic, green jalapenos (if using), and chopped onions. Cook for a few minutes until fragrant and the onions start to become translucent. Mix frequently to avoid burning.
• While the mixture is cooking, add all the Sauce ingredients above into a blender (I used a powerful blender such as a vitamix, but any blender should work).
• Once the onions start to become transluscent, turn off the heat, and add all the contents of the saute pan (onion/garlic/ginger) into the blender containing the Sauce ingredients.
• Blend on high until completely pureed into a smooth sauce.
• Pour the sauce from the blender back into the saute pan, add all the Spices listed above, and mix to combine. Heat the sauce on medium-low until you achieve a gentle simmer. Cook uncovered for 10-15 minutes on medium-low heat.
• If possible, immediately rinse the blender out so you can use it again to make the cashew cream.
• Add all the cauliflower florets into the sauce, toss, and cook, COVERED, for about 10 minutes on low heat or until the cauliflower florets are cooked and tender yet able to keep shape.
• Remove the cover and cook again on medium heat, stirring occasionally, for up to about 10-15 minutes OR until the sauce reduces a decent amount and thickens in consistency. While you are waiting, prepare the cashew cream if using.
• Season with additional salt if needed, turn off the heat, drizzle on 2 tbsp of cashew cream (if using), and garnish with some fresh chopped cilantro. Enjoy hot with some rice, Naan, or favorite tortilla.

CAULIFLOWER TIKKA MASALA WITH CHICKPEAS

Steps:

• Heat oil in a large skillet over medium-high heat. Add cauliflower and salt; cook, stirring occasionally, until lightly browned, about 2 minutes. Add water; cover and cook until the cauliflower is tender, 3 to 5 minutes. Add chickpeas and sauce; cook, stirring occasionally, until hot, 1 to 2 minutes. Remove from heat and stir in butter. Serve topped with cilantro, if desired.

CAULIFLOWER TIKKA MASALA

Steps:

• Heat oven to 450°F and line a baking sheet with aluminum foil. Lightly spray the foil with nonstick cooking spray.
• In a large mixing bowl, combine all ingredients and toss to combine.
• Pour the seasoned cauliflower onto the prepared baking sheet and place on the center rack of the oven.
• Roast 10-12 minutes or until cauliflower is golden and just tender.
• Transfer cauliflower to a cooling rack until ready to use.
• Heat a large skillet over medium heat and add the butter and olive oil. When the oil shimmers, add the minced onions and cook until translucent. Add the minced garlic and cook 30 seconds, stirring often.
• Add cumin, salt, ginger, cinnamon, turmeric, Garam Masala and paprika and cook 1 minute, stirring often.
• Add tomato sauce, reduce heat to low and allow sauce to thicken 5-7 minutes, stirring often.
• Add cream and sugar and bring sauce to a low boil. Cook another 8-10 minutes, over low heat, until sauce has thickened a bit.
• Add the roasted cauliflower to the sauce, mix well and serve.
• Cook according to package directions. Keep warm until ready to serve.
• Spoon basmati rice down the center of a serving plate/platter and top with Roasted Cauliflower Tikka Masala. Serve with naan, a side of sour cream or Greek yogurt and garnish with chopped fresh parsley or cilantro and a lemon wedge.

VEGAN CAULIFLOWER TIKKA MASALA

Steps:

• If you havent yet, make my Tikka Masala Sauce. To a large bowl, Add the chopped cauliflower florets, drizzle oil and lemon juice and toss well to coat. In a small bowl mix all the spices and salt. Sprinkle the spices all over the cauliflower and toss to coat. Spread the florets on a parchment lined baking sheet or baking dish. Bake at 400 degrees F (205 C) for 25 mins.
• In a saucepan over medium heat or instant pot on saute mode, combine the tikka masala sauce and baked cauliflower. Add 1/4 cup of non dairy cream if needed. Mix well. Bring to a boil. At this point you can also add in a cup or more chickpeas for added protein. Cook for about 3-4 mins. Taste and adjust salt and flavor.
• Garnish with fenugreek leaves or cilantro. Sprinkle some smoked paprika or cayenne (really important for a smoky flavor). Take off heat. Then let the mixture sit for another few mins before serving. Serve with Naan, flatbreads or rice.

CAULIFLOWER TIKKA MASALA CURRY (EASY & VEGAN)

Steps:

• In a large pan, heat the oil on medium-high heat. Add the cauliflower florets and onions. Sauté until they are starting to brown and onions are translucent, about 3 minutes.
• Add the garlic, ginger, lentils and spices.
• Sauté for a further minute until fragrant, stirring constantly.
• Add the crushed tomatoes and vegetable broth. Stir to combine and cook covered for about 10-15 minutes on medium-low heat until the cauliflower is tender and the lentils are cooked through, stirring occasionally.
• Add more water to thin (if needed) or coconut cream/ cashew cream* (to make it creamier). If the sauce is too watery, cook again uncovered for a further few minutes until it thickens to your desired consistency. Season with additional salt and spices, if needed.
• Then take off heat and let the masala sit for another few minutes before serving to unfold flavors. (optional)
• Serve with non-dairy yogurt over rice (or mashed potatoes, creamy polenta) and with your favorite bread. Garnish with sesame, roasted cashews* and fresh parsley, if you prefer.
• Enjoy!

CAULIFLOWER TIKKA MASALA

Steps:

• For the cauliflower, preheat oven to 450° F (230° C). Place cauliflower florets on a rimmed baking sheet. Drizzle with oil and sprinkle with garam masala, salt, and pepper. Combine together with your hands. Roast for 15-20 minutes until tender and lightly browned. Toss halfway.
• In a small bowl, combine the garam masala, cumin, turmeric, paprika, and crushed red pepper. Set aside.
• In a large pan, heat oil over medium heat. Add onions and sauté until translucent and slightly golden. About 3-5 minutes.
• Turn heat down one notch. Now add the garlic and ginger. Sauté for 30-60 seconds until fragrant. Now add the combined spices and sauté until fragrant, about 30 seconds.
• Add tomato puree, agave, and salt. Bring to a simmer, then lower the heat (if needed) to maintain a low simmer. Cook for 10-15 minutes stirring often to prevent sticking. You want the sauce to get very thick. Stir in coconut milk and lightly simmer 2-4 minutes to combine and thicken (don't boil - lower heat if needed). Stir in 1 tablespoon of lime juice and taste before you add more.
• Now add roasted cauliflower and gently toss to combine well (heat longer if needed). Taste for seasoning and add more if needed, then remove from heat. Top over rice and serve with naan, lime wedges, and cut cilantro if desired. Enjoy!

CAULIFLOWER TIKKA MASALA

Steps:

• Prepare the roasted cauliflower and onions. Preheat the oven to 400 degrees F. In a medium bowl, toss the cauliflower, onion, oil, salt, and pepper. Spread the cauliflower and onion mixture in a single layer on a baking sheet. Roast for 30 minutes, or until golden brown.
• Prepare the tikka masala sauce. In a high-speed blender, combine the coconut milk, tomatoes, water, garlic, ginger, cumin, coriander, turmeric, salt, and pepper. Blend until smooth and creamy. Transfer to a large pot over medium heat. Bring the mixture to a boil. Immediately reduce the heat to low, cover, and let simmer for about 10 minutes.
• Add the roasted cauliflower and onion mixture and stir until coated. Simmer for 2 more minutes and turn off the heat.
• Assemble each bowl with half of the rice and tikka masala. Garnish with the cilantro and a lemon wedge.

CAULIFLOWER MARSALA RECIPE

Steps:

• Preheat oven to 350° F. On a foil-lined baking sheet, spread the maitake mushrooms in a single layer. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Bake, stirring occasionally, until golden and crispy, about 25 minutes. Transfer to a paper towel-lined plate to drain and set aside.
• Remove leaves from each head of cauliflower, leaving the core intact. Place one head of cauliflower, stem side up, on the cutting board and cut crosswise, starting at the center, into two 1-inch steaks. Reserve the remaining florets for another use. Repeat with the second head of cauliflower. Place the flour in a small baking dish and season with 4 teaspoons of salt and 2 teaspoons of pepper. In a separate baking dish, whisk together the eggs and water until well combined. Coat the cauliflower steaks in the egg mixture, letting the excess drip off, then dredge in flour mixture, shaking off any excess flour.
• In a 12-inch sauté pan over medium-high heat, heat 2 tablespoons of olive oil. When the oil is hot, add 2 cauliflower steaks to the pan and cook, turning once, until golden brown on both sides, about 2 minutes per side. Transfer to a wire cooling rack and repeat with the remaining cauliflower steaks, adding more oil to the pan as necessary.
• To the empty sauté pan, add the remaining 2 tablespoons of olive oil. When the oil is hot, add the portabello mushrooms in small batches and cook until golden brown on one side, about 2 minutes. Return all of the cooked mushrooms to the pan and season to taste with salt and pepper. Reduce heat to low, add the garlic and shallot, and cook, stirring occasionally, until translucent, about 3 minutes. Increase heat to medium-high, add the Marsala and cook until reduced by half, about 4 minutes. Transfer the sauce to a small bowl and place the cauliflower steaks, in a single layer, back in the pan. Pour over the Marsala sauce, vegetable stock and soy sauce and add the thyme sprigs. Cover, reduce heat to low and cook until a cake tester can be easily inserted in the core of the cauliflower, about 12 to 15 minutes. Transfer the cauliflower steaks to a rimmed platter. Increase the heat to medium-high and reduce until the sauce lightly coats the back of a spoon. Whisk in the butter and season to taste with salt and pepper. Pour the sauce over the cauliflower and garnish with the maitake mushrooms and parsley. Serve immediately, accompanied by pasta if desired.

RICH CAULIFLOWER MASH

Steps:

• Melt the butter in a large pot over medium heat. Add the cauliflower florets, core slices, onion, garlic and rosemary. Cook, stirring, for 1 minute. Add the cream and a good pinch of salt and pepper. Bring to a simmer, reduce the heat to medium-low. Cover and let cook until the cauliflower has softened, about 5 minutes.
• Use a blender or immersion blender to puree until smooth. Taste and adjust seasoning as needed. Garnish with parsley and serve.

CAULIFLOWER TIKKA MASALA

Steps:

• Whisk together 2 tablespoons of the sour cream, 1 tablespoon of the oil, 1 tablespoon water, 1 1/2 teaspoons of the curry powder, 1/2 teaspoon of the paprika and 1/4 teaspoon salt in a medium bowl. Add the cauliflower and toss to evenly coat. Cover the bowl and marinate for 30 minutes at room temperature.
• Meanwhile, pulse the garlic, ginger, onion and 2 tablespoons water in a food processor until smooth. Heat the remaining 1 tablespoon vegetable oil in a 6-quart Dutch oven or large heavy pot over medium-high heat. Add the onion mixture, garam masala, the remaining 2 1/2 teaspoons curry powder, and the remaining 1 teaspoon paprika. Cook, stirring occasionally, until the mixture starts to stick and brown on the bottom of the pan, about 4 minutes. Add the tomato puree, 1 cup water, the chickpeas and 2 teaspoons salt. Cover partially with a lid and simmer gently until the sauce is slightly reduced and the onion mixture is soft, 10 to 15 minutes.
• Meanwhile, preheat the broiler with a rack positioned about 4 inches from the heat source. Line a baking sheet with foil. Arrange the cauliflower in a single layer and broil, tossing halfway through, until the cauliflower is browned and just cooked through, 8 to 10 minutes.
• Stir the cauliflower and peas into the sauce and return to a simmer, then remove from heat. Stir in the remaining 6 tablespoons sour cream, the butter and cilantro. Serve the tikka masala in bowls with brown rice and lemon wedges. Garnish with cilantro.