CAULIFLOWER TIKKA MASALA

From the Punjab region of India this is a flavorful, creamy Indian favorite. My twist is completely healthy, vegetarian, Lean & Green and Ketofabulous...just substitute the milk for almond milk...

This is another easy to put together, quick and oh so delicious!!!

4 servings Steps 8

ingredients

(for the cauliflower)

1 head cauliflower cut into bitesize florets

½ tsp kosher salt

¼ tsp ground black pepper

½ tsp Garam Masala

½ tsp ground cumin

3 tbl olive oil

(for the tikka masala)

2 cloves minced garlic

½ cup chopped green onion bottom

2 tbl olive oil

2 tsp ground cumin

½ tsp kosher salt

1 tsp fresh ground ginger

¼ tsp ground cinnamon

Pinch of turmeric

Pinch of cayenne pepper

½ tsp Garam Masala

3 oz tomato sauce

½ cup low fat milk/almond milk

directions

For the cauliflower

1. Preheat the oven to 450· and line a baking sheet with foil

2. Mix all of the ingredients together

3. Put the seasoned cauliflower on the pan and bake for 10-12 minutes until it is golden brown. Remove and set aside

For the Tikka Masala

1. In a skillet heat the oil and sauté the green onion bottoms and garlic

2. Add the cumin, salt, ginger, turmeric, Garam Masala and paprika and cook for another minute

3. Add the tomato sauce, reduce and cook for about 6 minutes

4. Add the cream and bring to a low boil, reduce the heat and allow it to thicken, about 9 minutes

5. Add the cauliflower, mix and serve