Tikka Masala Roasted Cauliflower Steaks
1 large or 2 small heads of cauliflower
1 jar Maya Kaimal Tikka Masala
1/4 cup melted ghee (optional)
Preheat oven to 400˚F. Lightly brush a baking sheet with oil.
Trim leaves from the cauliflower base. 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.
Place slices and loose pieces on the oiled baking sheet. Use a pastry brush to spread about 2 tablespoons Tikka Masala over each cauliflower slice, and brush extra sauce over the smaller pieces.
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 and ghee if you like, halfway through cooking, but take care as the steaks can break apart.