An easy meatless meal, with roasted. cauliflower cooked up quickly on the stovetop with an Indian spiced tomato sauce.
For roasting the cauliflower:
1headcauliflowertrimmed, cored and broken into bite-sized florets
Salt and pepper
For the curry:
1Tbspginger pasteor add 1 tsp fresh minced ginger or 1/2 tsp dried ginger to the other dried spices
1tspgaram masala or Tandoori masala
Pinchcayennered pepper flakes or Kashmiri Chili powder (optional - for some heat)
1 tspdried Fenugreek leaves(optional)
1 1/2cupscanned crushed tomatoesor any canned tomato processed down in a blender or food processor
1/2 - 3/4cupchicken or vegetable brothor water
2-3Tbspcreamyogurt or coconut cream or milk
Chopped fresh cilantrooptional
Lime slices or wedgesoptional
Naan breadfor serving
Roast the cauliflower: Preheat oven to 400F. Remove the core of the cauliflower and break it into bite-sized florets. Scatter evenly on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in preheated oven for about 25 minutes, or until just tender. Remove from oven and transfer to a bowl. Set aside. (*You can roast the cauliflower ahead, let cool and refrigerate until later, if you like).
For the curry: Take a minute to chop the onion and garlic and measure out your spices and tomatoes etc., to have them handy to add to the skillet. Heat a splash of cooking oil in a large skillet. Add the onion and cook, stirring, for a minute or two, until tender. Add the garlic and ginger and cook, stirring, another 30 seconds or so. Add the tomato paste (if using) and dried spices and cook, stirring, for 30 seconds. Add the brown sugar (if using) and Fenugreek leaves (if using) to the crushed tomatoes, then add the crushed tomatoes to the pan. Stir to combine. Add the roasted cauliflower to the pan and cook, stirring, for a few minutes to cook the flavour into the cauliflower. (You can stop here and enjoy these spicy cauliflower bits as they are. If you'd like a saucy-er curry, go to the next steps.)
To thin the sauce, add 1/2-3/4 cup chicken or vegetable broth or just some water, to loosen the sauce (start with the lesser amount and use more if you want or need more). If you'd like your curry a little creamy, stir in 2-3 Tbsp of cream, yogurt or coconut cream or milk.
Taste your sauce and season with salt, as needed. Generally some salting at the end is needed to really bring out the flavours.
The spice amounts are minimum spicing. If you like a spicy curry, increase the amount you add.Nutritional amounts do not include garnish toppings or bread, for servingSee the Notes above the recipe card for serving ideas and more tips for making this recipe.