Creamy Green Cauliflower Masala
Creamy Green Cauliflower Masala combines tender green cauliflower with coconut milk, garam masala, garlic, tahini, and chickpea flour. The cauliflower is coarsely mashed into a creamy, warmly spiced plant-based dish.
Equipment
- grater
- Mixing Bowl, Large
- Saucepan, Large
- Whisk
Ingredients
- 455 g Green Cauliflower trimmed and cut into florets
- 1½ cups Unsweetened Coconut Milk Beverage
- 2 tablespoons Garam Masala
- 2 teaspoons Fine Sea Salt
- 4 cloves Garlic grated
- ¼ cup Tahini
- 2 tablespoons Chickpea Flour
Instructions
- For Cooking the Cauliflower
- Place the green cauliflower florets in a large saucepan.
- Add enough water to cover the cauliflower completely.
- Bring the water to a boil over medium-high heat.
- Cook the cauliflower for 15 minutes until fork-tender.
- For Preparing the Masala Sauce
- Pour the unsweetened coconut milk beverage into a large mixing bowl.
- Add the garam masala, sea salt, grated garlic, tahini, and chickpea flour.
- Whisk until the sauce is smooth and no lumps of chickpea flour remain.
- For Finishing the Dish
- Drain the cooked cauliflower thoroughly.
- Return the cauliflower to the saucepan.
- Pour the masala sauce over the cauliflower.
- Coarsely mash the florets while stirring them into the sauce.
- Cook over medium heat for 2 minutes, stirring continuously, until the sauce thickens.
- Remove the saucepan from the heat.
- Taste and adjust the seasoning if necessary.
- Serve warm.
Notes & Wine Advice
Serving Suggestions
Serve the cauliflower masala with brown rice, basmati rice, naan, crispy tofu, roasted chickpeas, or grilled vegetables. Fresh coriander, sliced spring onions, toasted sesame seeds, or a squeeze of lemon can be added immediately before serving.Recipe Notes
Drain the cauliflower thoroughly so excess cooking water does not thin the sauce. Whisk the chickpea flour completely into the cold coconut milk before heating it. Coarsely mash the florets rather than puréeing them so the finished dish retains some texture.Variations
White, purple, or orange cauliflower can replace green cauliflower. Add spinach, green peas, chickpeas, chilli flakes, turmeric, or fresh ginger. Use less salt for a lower-sodium version or add extra coconut milk when you prefer a thinner sauce.Storage
Refrigerate cooled leftovers in an airtight container for up to four days. Reheat them gently in a saucepan, adding a splash of coconut milk if the sauce has thickened too much. The dish can also be frozen for up to two months.Wine Advice
A crisp Sauvignon Blanc balances the creamy tahini and aromatic garam masala. A chilled dry Rosé is another refreshing choice, especially when additional chilli is included.Nutrition values
Serving: 1 portion | Calories: 110 kcal | Carbohydrates: 12 g | Protein: 4 g | Fat: 6 g | Saturated Fat: 1 g | Sodium: 980 mg | Sugar: 3 g