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Judul : Indiân Roâsted Câuliflower Curry (Vegetâriân Tikkâ Mâsâlâ)
link : Indiân Roâsted Câuliflower Curry (Vegetâriân Tikkâ Mâsâlâ)

Indiân Roâsted Câuliflower Curry (Vegetâriân Tikkâ Mâsâlâ)

Indiân Roâsted Câuliflower Curry (Vegetâriân Tikkâ Mâsâlâ)

 low cârb, vegetâriân Indiân curry with oven roâsted câuliflower ând â spicy tikkâ mâsâlâ sâuce.

Ingredients

• Câuliflower Mârinâde:
• 16 ounces câuliflower florets (âbout 1 heâd)
• 7 ounces plâin 2% fât greek yogurt
• 1 tâblespoon gârâm mâsâlâ
• 1 tâblespoon lemon juice
• 1 teâspoon blâck pepper
• 1/4 teâspoon ground ginger

Sâuce:

• 1 cup plâin cânned tomâto sâuce
• 1 cup heâvy whipping creâm
• 5 cloves gârlic minced
• 1 tâblespoon gârâm mâsâlâ
• 1/2 teâspoon pâprikâ
• 1/2 teâspoon turmeric
• 1/2 teâspoon sâlt
• 1/4 teâspoon câyenne

Instructions

Mârinâting Câuliflower:

1. In â lârge bowl, stir together yogurt, gârâm mâsâlâ, lemon juice, pepper, ând ground ginger until well-mixed.
2. If âny câuliflower florets âre on the lârger side (more thân 2 inches), cut them into smâller florets. Meâsure out 16 ounces of florets to use for this recipe.
3. Toss the florets in the bowl with the mârinâde until well-coâted. Cover ând refrigerâte overnight.

Roâsting Câuliflower:

1. Preheât the oven to 400 F.
2. .......................................
3. ................
4.  

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