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1
Preheat oven to 425 F.
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2
While oven is heating up, add chopped cauliflower, 1 tablespoon of the oil, the lemon juice, tandoori seasoning and salt to a large bowl.
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3
Mix well so that all of the cauliflower pieces are coated.
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4
Add cauliflower to a rimmed baking sheet in a single layer and cook in the preheated oven for about 15 minutes, or until lightly browned.
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5
In a large skillet, add the remaining 2 tablespoons of oil and heat on medium heat.
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6
Once warmed, add onions and cook until translucent, about 10 minutes.
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7
Add garlic, ginger, chili powder, turmeric, coriander, cumin, and cinnamon, and mix well.
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8
Add crushed tomatoes, and mix until combined.
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9
Simmer on medium heat for about 15 minutes, then add coconut milk and sugar.
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10
Mix well and cook for another 5 minutes or until the sauce has thickened.
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11
Add salt and pepper to taste, then add in the cooked cauliflower and cook until everything is heated through.
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12
Serve over rice, quinoa or grain of your choice (I used Basmati rice).
