The Cauliflower Recipe Your Taste Buds Have Been Begging For
Ever wonder why much of the world’s tongue-searing cuisine comes from the steamiest places (see: India, Southeast Asia, the Caribbean)? Counterintuitively, spicy chilies can, well, chill you out. Even better, they’re rich in disease-fighting antioxidants such as capsaicin, which studies show may also help you inhale fewer cals. No need to gorge on the sinus-clearing pods, though. This moderately spicy recipe delivers the perfect dose of zing.
Cauliflower Tikka Masala
1 large head cauliflower
2 Tbsp canola oil, divided
1/2 onion, diced
2 tsp grated fresh ginger
1 fresh serrano pepper, minced
1 Tbsp curry powder
1 Tbsp tomato paste
1/2 tsp salt
1 can (28 oz) crushed tomatoes
1/4 cup heavy cream
1/2 cup chopped cilantro leaves, divided
1. Preheat oven to 400°F. Toss cauliflower florets with 1 tablespoon oil and spread on a baking sheet. Roast until tender, about 20 minutes.
2. Heat remaining oil over medium heat and cook onion until softened, about 5 minutes. Add ginger, serrano pepper, curry powder, and tomato paste, and cook 1 minute. Add salt and tomatoes and simmer, covered, for 15 minutes. Stir in cream and half the cilantro.
3. Divide sauce among 4 bowls, top with cauliflower, and sprinkle with remaining cilantro.
Want it even spicier? Add a pinch of salt. It unlocks taste buds so they can absorb more spice. Less spicy? An indian condiment, diced cucumber with plain yogurt is a cooling balm.
MAKES 4 SERVINGS. Per serving: 230 cal, 13 g fat (4 g sat), 24 g carbs, 11 g sugar, 650 mg sodium, 7 g fiber, 7 g protein