Baked Caulifower With Indian Spiced Tomato Sauce

Name: Baked Caulifower With Indian Spiced Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head cauliflower; 1 1/2 red onions Large, 2 if using medium size; 5 tomatoes medium to large and ripe; 3 tablespoons tomato paste; 2 inches fresh ginger piece of, peeled; 4 cloves garlic; 3 tablespoons coriander powder; 2 tablespoons cumin powder; 2 tablespoons Garam Masala; 1/2 teaspoon red chili powder skip if you prefer less spicy; 4 tablespoons grapeseed oil or any other high temp oil; salt to taste; 1 cup cilantro washed and chopped; 1 teaspoon pure cane sugar; 4 pieces pita bread

Servings: persons

1 head cauliflower
1 1/2 red onions Large, 2 if using medium size
5 tomatoes medium to large and ripe
3 tablespoons tomato paste
2 inches fresh ginger piece of, peeled
4 cloves garlic
3 tablespoons coriander powder
2 tablespoons cumin powder
2 tablespoons Garam Masala
1/2 teaspoon red chili powder skip if you prefer less spicy
4 tablespoons grapeseed oil or any other high temp oil
salt to taste
1 cup cilantro washed and chopped
1 teaspoon pure cane sugar
4 pieces pita bread

1
Heat up a large dutch oven or a heavy bottomed pan on medium heat. While that's heating up, give the tomatoes and onions and rough chop and throw it in the food processor. Throw in the Ginger and Garlic (Don't bother chopping them before hand) Puree well. For 2-3 minutes.
2
The pan should be hot enough. Add the oil and throw in the tomato onion puree we just made, as well as the tomato paste. Give it a good stir and add in some salt, around 1 tbsp. Cover the pan, stir occasionally, every 5 minutes or so to make sure nothing sticks to the bottom. In around 30 minutes the sauce should be ready, and you know it's ready when the oil separates from the tomato sauce. At this time turn on your oven to preheat to 375 degrees.
3
Turn the heat a bit lower and add all our spices-Cumin, Coriander, Garam Masala and Red Chili powder, as well as the sugar. Stir well and let the sauce work for 5 more minutes.
4
While you give the finishing touches to your sauce, chop off the stem of the Cauliflower and break up the florets into bite size pieces. Totally your call on how big you want those florets to be. I kept it to medium size as they hold up while baking and they do reduce a bit in size.
5
Now the sauce should be done and smelling amazing! Give it a taste and make any adjustments on seasoning or spices. It should taste rich, sharp, warm and spicy with notes of sweetness. Once we're happy with the sauce, take the Cauliflower florets and incorporate them into the sauce. Fold the florets into the sauce gently, making sure you don't break them up.
6
You'll now need a large (ish) baking dish. Grease it liberally with some oil and transfer carefully (it's HOT!) the Cauli and sauce into the baking dish. Cover with foil and bake for 30 minutes on the bottom rack.
7
After around 30 minutes, check on the cauliflower, it should be fork tender, and if it is, remove the foil and broil for 15 more minutes (or as much caramelization as you'd like) to give it those crunchy burnt ends. When it looks too gorgeous to handle take it out and you're in business.
8
Now all we need to do is serve this up, and for that lightly toast the Pita bread on open flame till it gets some char marks and cut it up into quarters. Serve along a giant helping of the baked Cauliflower!

190

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 head cauliflower, 1 1/2 red onions Large, 2 if using medium size, 5 tomatoes medium to large and ripe, 3 tablespoons tomato paste, and more.

Yes, Baked Caulifower With Indian Spiced Tomato Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!