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Cauliflower Tikka Masala With Chickpeas

In this vegetarian riff on a popular Indian dish, we swap in cauliflower and chickpeas for the chicken in tikka masala. The cauliflower's nooks and crannies are particularly good at soaking up all the intense flavors of the sauce. Serve over rice for an easy healthy dinner that's ready in just 20 minutes.

Active Time
20 mins
Total Time
20 mins
Yield
Serves 4

How to Make It

1. Step
Heat oil in a large skillet over medium-high heat. Add cauliflower and salt; cook, stirring occasionally, until lightly browned, about 2 minutes. Add water; cover and cook until the cauliflower is tender, 3 to 5 minutes. Add chickpeas and sauce; cook, stirring occasionally, until hot, 1 to 2 minutes. Remove from heat and stir in butter. Serve topped with cilantro, if desired.

Ingredients

  • 1 tablespoon coconut or canola oil
  • 4 cups cauliflower florets
  • ¼ teaspoon salt
  • ¼ cup water
  • 1 (15 ounce) can chickpeas, rinsed
  • 1 1/2 cups tikka masala sauce (see Tip)
  • 2 tablespoons butter
  • Fresh cilantro for garnish

Tags

Egg FreeGluten-FreeLow Added SugarsLow-CalorieOmega-3Soy-FreeVegetarian

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