Serve this vegetarian version of Tikka Masala as a side dish with Tzatziki and crusty bread, or as a main dish over rice, couscous, or quinoa.
1 large head cauliflower
4 tablespoons The Olive Scene Harissa Oil, divided
1 large onion, diced
1 small Cubano or sweet pepper, minced (or a hot pepper if you are very brave)
2 teaspoons grated fresh ginger
½ teaspoon Kirmizi Aci Biber (roasted red pepper flakes), or curry powder
1 tablespoon tomato paste
1 teaspoon salt, divided
½ teaspoon pepper
4 large tomatoes, chopped
¼ cup heavy cream
1/3 - ½ cup chopped parsley leaves, divided
Preheat oven to 425°.
Toss cauliflower florets with 1 tablespoon Harissa Oil, ½ teaspoon of salt and pepper, and spread on a baking sheet. Roast until tender, about 20 minutes.
Heat remaining oil over medium heat and cook onion and pepper until softened, about 5 minutes. Add ginger, pepper flakes, and tomato paste, and cook 1 minute.
Add remaining salt and pepper and tomatoes and simmer, for 30 minutes.
Stir in cream and half the parsley, and simmer another 10 min.
Divide sauce among 4 shallow bowls, top with cauliflower, and sprinkle with remaining parsley.
* recipe adapted from America’s Test Kitchen