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Mushroom and Cauliflower Tikka Masala

by A Joeys planner

Meaty mushrooms and cauliflower florets in a rich, creamy dairy-free tomato sauce.

Ingredients

• 24 oz Cremini mushrooms
• 1 large Cauliflower head
• 1 can Coconut cream
• 6 oz Tomato paste
• 1 tbsp Kashmiri Chili Powder

Instructions

1. Cut cauliflower into florets and halve the mushrooms.
2. Roast cauliflower and mushrooms at 400°F for 15 minutes.
3. In a pot, whisk tomato paste with coconut cream and spices.
4. Simmer the sauce on low heat until it thickens.
5. Add the roasted vegetables to the sauce.
6. Stir to coat and heat through for 5 minutes.
7. Serve in bowls garnished with cilantro.