Cauliflower & Chickpea Tikka Masala

🥘 Ingredients

• butter
  4 tbsp
• cauliflower florets
  20 oz
• chickpeas
  26.8 oz
• cilantro
  ½ oz
• cooking oil
  1 tsp
• curry powder
  2 tbsp
• curry sauce base
  10 oz
• garam masala
  1 tsp
• jasmine rice
  1 c
• olive oil
  2 tsp
• pepper
• salt
• sugar
• water
  ¾ cup
• yellow onion
  1 unit
• yogurt
  4 tbsp

🍳 Cookware

• medium bowl
• baking sheet
• small pot
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut cauliflower florets into bite-size pieces if necessary. Halve, peel, and finely dice the yellow onion (whole onion for 4 servings). Drain and rinse chickpeas , reserving ¼ cup liquid (½ cup for 4). Pick cilantro leaves from stems.

   cauliflower florets: 20 oz, yellow onion: 1 unit, chickpeas: 26.8 oz, cilantro: ½ oz
2. 

   2

   In a medium bowl , toss the cauliflower with a large drizzle of olive oil , curry powder , and a couple of big pinches of salt until coated. Spread cauliflower on a baking sheet and roast on top rack until tender, 20-25 minutes.

   olive oil: 2 tsp, curry powder: 2 tbsp, salt
3. 

   3

   In a small pot , combine jasmine rice , water , and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

   jasmine rice: 1 c, water: ¾ cup
4. 

   4

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the onion and a pinch of pepper ; cook, stirring occasionally, until lightly browned, 4-5 minutes. Add the chickpeas and half the garam masala (all for 4 servings); cook, stirring occasionally, until fragrant, 1-2 minutes.

   cooking oil: 1 tsp, pepper, garam masala: 1 tsp
5. 

   5

   Stir curry sauce base and the reserved chickpea liquid into the pan with chickpeas. Add ½ tsp sugar and ¼ cup water; cook, stirring occasionally, until sauce thickens, 1-2 minutes. Remove from heat and stir in 2 butter until melted. Taste and season with salt and pepper.

   curry sauce base: 10 oz, sugar, butter: 4 tbsp
6. 

   6

   Fluff the rice with a fork and divide between one side of each bowl. Serve chickpeas over rice, and arrange cauliflower in middle. Drizzle with yogurt and sprinkel with nal brine cilantro leaves. P.

   yogurt: 4 tbsp