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- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 50 mins
- Serves
- 4-8
Ingredients
- 1
- whole cauliflower
- approx. 1 kg/2 lb
- 2 tbsp
- Compliments Olive Oil
- 30 mL
- 1
- jar Panache Tikka Masala Cooking Sauce
- 400 mL
- ½ tsp
- each salt and black pepper, divided
- 2 mL
- 2
- tomatoes on the vine, large dice
- 2
- shallots, large dice
- 1 cup
- canned Compliments Chickpeas, drained and rinsed
- 250 mL
- ¹⁄₂ cup
- Greek-style yogurt
- 125 mL
- 1
- lime zest, finely grated
- 1
- lime juice
- 3
- green onions, finely sliced
Directions
Step 1
Preheat oven to 230°C (450°F). Slice off and discard the leaves and stem to allow the head of cauliflower to sit upright on a flat base. Place in a large microwaveable bowl with ¼ cup (60 mL) water. Cover the bowl and microwave on high for 8 min, to par-cook the cauliflower. Uncover; let cool enough to handle. Place cauliflower in large baking dish or roasting pan. Rub all sides with olive oil; season with ¹⁄₄ tsp (1 mL) each salt and pepper. With the bottom of the cauliflower face-up, pour about ½ cup (125 ml) of the tikka masala sauce into the base of the cauliflower so the sauce runs into the crevices between the florets. Place the cauliflower upright in the pan and spread the remaining sauce overtop. Place the tomatoes, shallots and chickpeas around the cauliflower; season with the remaining ¹⁄₄ tsp (1 mL) each salt and pepper.
Step 2
Roast 20 to 25 min., or until the cauliflower is tender in the centre when pierced with a paring knife, sauce is thickened and tomatoes and shallots are softened. Remove from oven to cool slightly before serving.
Step 3
Meanwhile, in a small bowl, mix together the yogurt, lime zest and juice. Season lightly, if desired.
Step 4
Using tongs and a spatula, transfer the whole roasted cauliflower to a serving platter (or plate slices). Spoon the chickpea mixture alongside. Drizzle generously with the lime yogurt and garnish with green onion to serve.
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