Whole Roasted Cauliflower in Tikka Masala Sauce in 30 minutes
Think cauliflower could never steal the spotlight? This whole roasted gobi - first steamed, then air-fried and drenched in creamy masala sauce becomes the showstopper at any table. One bite and you’ll never look at cauliflower the same way! It all comes together in 30 minutes.
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Servings:
servingsCalories:
182kcal
Ingredients
- 1 whole cauliflower head
- 1 large onion diced
- 5 tomatoes diced
- 1 tablespoon ginger chopped
- 1 tablespoon garlic copped
- 3 tablespoon oil
- 1 teaspoon green cardamom powder
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon kashimri red chilly powder
- 1 teaspoon garam masala
- 1 tablespoon cilantro chopped
- 1 teaspoon roasted sesame seeds optional
- Salt to taste
- 2 cups water
Instructions
- Prep cauliflower: Clean and remove the stems of the cauliflower. Carefully cut the base so it sits flat.
- Half cook the whole cauliflower: Add water & salt to the Instant Pot. Place the cauliflower on a trivet and place it in the Instant Pot to pressure cook the cauliflower for 0 minutes followed by quick release. If you don't have an Instant Pot, blanch the cauliflower in a pot of water for 5 minutes, until 60% cooked.
- Prep the marinade: To a bowl add the hung curd, yogurt, besan, turmeric, kashimiri red chili powder, coriander powder, chaat masala, green chili paste. Whisk together to form a thick marinade.
- Cook the Cauliflower: You can either roast the cauliflower in the oven or air fry it. To roast in the oven, roast it on 350 F for 10 mins. For Air Fryer , place an air fryer liner in the air fryer basket. Place the whole cauliflower and in the basket and air fryer for 10 minutes at 350F just until you start seeing the charred marks.
- Prep the Sauce: While the cauliflower
- Once hot add the chopped onions and ginger garlic paste and saute until translucent. Then add the spices, turmeric, kasmiri red chili powder, coriander powder, garam masala, crushed kasuri methi and stir until aromatic.
- Next add the chopped tomatoes and cook until the oil separates. Allow the mixture to cool for about 5 minutes or so and then add the mixture to a blender, add ½ a cup of water and blend until smooth. Gradually add more water if required until you get a sauce.
- Add the sauce back to the wok and simmer for another couple minutes with some cardamom powder.
- Once hot add the chopped onions and ginger garlic paste and saute until translucent. Then add the spices, turmeric, kasmiri red chili powder, coriander powder, garam masala, crushed kasuri methi and stir until aromatic.
- Next add the chopped tomatoes and cook until the oil separates. Allow the mixture to cool for about 5 minutes or so and then add the mixture to a blender, add ½ a cup of water and blend until smooth. Gradually add more water if required until you get a sauce.
- Add the sauce back to the wok and simmer for another couple minutes with some cardamom powder.
- Dress the cauliflower: Serve the cauliflower on a platter and pour the saue over the cauliflower covering it entirely. Garnish with chopped cilantro and toasted sesame and enjoy.
Video
Nutrition
Serving: 1g | Calories: 182kcal | Carbohydrates: 18g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 67mg | Potassium: 880mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1437IU | Vitamin C: 93mg | Calcium: 73mg | Iron: 2mg
