Cauliflower-chickpea tikka masala & rice

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Cauliflower, cut into bite-size florets1 large head
• Chickpeas, drained and rinsed2 15-oz cans
• Jasmine rice1 1/2 cups
• Medium yellow onion1
• Garlic cloves3
• Fresh ginger1 tbsp
• Tomato puree1 15-oz can
• Light coconut milk1 13.5-oz can
• Garam masala2 tsp
• Mild curry powder1 tsp
• Fresh cilantro1/2 cup
• Avocado or canola oil2 tbsp

How dinner comes together

1. 1

   Heat the oven to 450°F. Start the rice according to its package directions. Finely dice the onion and grate the garlic and ginger.

2. 2

   Toss the cauliflower and chickpeas with 1 tablespoon oil, half the garam masala and 1/2 teaspoon kosher salt. Spread in one uncrowded layer.

3. 3

   Roast until the cauliflower is tender at the stem and deeply browned at the edges, 15–18 minutes, turning once.

4. 4

   Meanwhile, heat the remaining oil in the skillet over medium. Cook the onion until soft, 4 minutes. Add the garlic, ginger, curry powder and remaining garam masala and stir for 30 seconds.

5. 5

   Add the tomato puree and coconut milk. Simmer uncovered until the sauce thickly coats a spoon, 7–8 minutes; stir in the roasted cauliflower and chickpeas for the final 2 minutes.

6. 6

   Season the masala with salt, adding a splash of water if it is too thick. Serve over rice with cilantro.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• No major allergens declared in the written recipe

Equipment

• Rimmed sheet pan
• Large deep skillet
• Medium saucepan