When the weather turns unexpectedly cold, I want something hot, spicy and heart as hell. In my house, that usually means curries, Asian soups or chili. This week, it meant Tikka.
If you think you’re not a fan of cauliflower, I recommend you try it in a dish like tikka masala or a curry, where all those strong, vibrant flavors seep into the cauliflower (which is crazy low in calories and an excellent source of vitamins C & K). Just to be sure, I coated the cauliflower with a salt & pepper, curry & powdered ginger layer and popped them in the oven to crisp around the edges. This gave the dish a heartier, deeper flavor.
The thing I like best about a dish like this, is that you can use what you have on hand. For me it was cauliflower, potatoes and garbanzo beans, with the basics like ginger, onion, garlic and turmeric. Oh and tomatoes. I used a can of diced tomatoes and added in a few fresh tomatoes as well with an oat cream to thicken it. Coconut milk or cream will work here too, but that’s a matter of taste and preference so do what you want.
One of the reasons I use oil when I cook a dish like this is to infuse all the flavor I can in the dish but adding all the spices while the oil heats up before adding the first batch of vegetables. It’s a trick I learned from a friend and it works, let me know if you agree!
I made the mistake of buying store bought papadums and they were not very good. I forgot how oily they can be and I didn’t use enough oil so they ended up half cripsy & oily and half crunchy but not in a good way. I should have just skipped the papadums and added rice on the side.
Sprinkle some sliced scallions on top and you’re good to go. And if you really like it, have a second bowl.
If you make this dish, tag The Spicy Spatula on social media!
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