Tikka Masala Roasted Cauliflower Steaks

Serves 4

  • Vegetable oil
  • 1 large or 2 small head(s) cauliflower
  • 1 cup Maya Kaimal Tikka Masala Sauce, plus more if needed
  • Preheat oven to 400 degrees. Lightly brush a baking sheet with oil.
  • Trim leaves from base of cauliflower. Place the whole head, cut-side down, and slice down the center. Carefully cut slices from either side into ½-inch thick slices or “steaks”. Not all the cauliflower will stay intact. Toss any loose florets in enough Tikka Masala sauce to lightly coat.
  • Place slices on the oiled baking sheet. Use a pastry brush to spread about 2 tablespoons Tikka Masala over each cauliflower slice. Place the coated florets on the same baking sheet leaving space between each piece.
  • Roast for 25 to 30 minutes or until fork tender and browned around the edges. Flipping is optional. You may turn the pieces and brush on more sauce halfway through cooking, but take care as the steaks can break apart.

 

 

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