Cauliflower Tikka Masala

Ingredients:

• 0.5 cup sour cream or Greek yogurt
• 2 tablespoons of vegetable oil
• 1 tbsp. curry powder
• 1.5 tsp sweet paprika
• 1 head cauliflower, cut into florets (about 4 cups)
• 3 cloves garlic, coarsely chopped
• 1 cm ginger root, coarsely chopped
• 1 small onion, coarsely chopped
• 2 tsp. garam masala
• 1 can (800 g) of tomato puree without salt
• 1 can (400g) canned chickpeas, rinsed
• 1 cup frozen green peas, thawed
• 2 tablespoons unsalted butter
• 3 tbsp chopped fresh cilantro + extra for serving
• 6 cups cooked brown rice, for serving
• Lemon wedges, for serving

Preparation:

1. In a medium bowl, combine 2 tablespoons sour cream, 1 tablespoon vegetable oil, 1 tablespoon water, 1.5 teaspoons curry powder, 0.5 teaspoon paprika, and 1/4 teaspoon salt. Add the cauliflower and toss to coat evenly. Cover the bowl and let marinate for 30 minutes.
2. Meanwhile, combine the garlic, ginger, onion, and 2 tablespoons water in a food processor and process until smooth. In a Dutch oven or large 6-quart heavy-bottomed saucepan, heat the remaining 1 tablespoon vegetable oil over medium-high heat. Add the onion mixture, garam masala, the remaining 2.5 teaspoons curry powder, and the remaining 1 teaspoon paprika. Cook, stirring occasionally, until the mixture begins to stick to the bottom of the pan and is toasted, about 4 minutes.
3. Add the tomato puree, 1 cup water, chickpeas, and 2 tablespoons salt. Cover and simmer over low heat until the sauce has reduced slightly and the onion mixture is soft, 10-15 minutes.
4. Meanwhile, preheat the oven to broil, positioning the rack 10 cm from the heating element. Line a baking sheet with foil. Add the cauliflower in a single layer and broil, stirring once, until golden brown and just cooked through, 8 to 10 minutes.
5. Add the cauliflower and green peas to the sauce and bring to a boil again, then remove from heat. Stir in the remaining 6 tablespoons sour cream, butter, and cilantro. Serve the tikka masala in deep bowls with brown rice and lemon wedges. Sprinkle with cilantro.