Cauliflower and Chickpea Tikka Masala

A bowl of chickpea tikka masala topped halfway with mashed cauliflower and cilantro in a white bowl on a wooden surface.

Our twist on a classic Indian dish, Chicken Tikka Masala. It has so much flavor, plenty of protein and is easy to make.

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Ingredients:

2 tablespoons The Olive Tap's EVOO of your choice (Spanish Gold, Coratina, Koroneiki etc. )
1 large onion, diced
3 - 4 garlic cloves, minced
2 inch piece of ginger, minced or grated
1/2 teaspoon The Olive Tap's Fleur de Sel
2 Tablespoons The Olive Tap's Tikka Masala Spice Mix
1 pint cherry tomatoes, halved
2 tablespoons tomato paste
1/2 head of cauliflower
2 cans (14oz) chickpeas (garbanzo beans), drained and rinsed
1 can (15oz.) coconut milk (full or low fat)
Any other seasoning of your choice depending on your preference of hotter, sweeter etc. some examples are: cumin, turmeric, curry, coriander, pepper, chili powder, garam masala, cayenne just to name a few)

Directions:

In a large pot, heat oil over medium heat. Add onions and cook for 5- 7 minutes, until onions are browned around the edges.
Add the ginger and garlic, cook 1 to 2 minutes more.
Add the Tikka Masala and other seasonings of your choice and cook for 1 - 2 two minutes, or until nice and fragrant.
Add tomatoes and 1/4 cup water and cook for 4 minutes, until they breakdown a bit.
Add tomato paste, chickpeas, cauliflower and coconut milk, stir to combine and bring to a gentle simmer, stirring occasionally.
Simmer, covered, for 25 to 30 minutes over low heat, stirring occasionally. Adjust seasonings to taste.

Serve with rice, cilantro lime rice, quinoa, couscous, or pair with naan.

Recipe adaptation by Kelly, Colorado Springs