Dinner · 25 min · indian

Cauliflower Tikka Bowls

✓ USDA-verified nutrition data

Ingredients

• 3 cups Cauliflower
• 1/3 cup Coconut milk
• 1 tbsp Tikka paste
• 2 cups Spinach
• 1 tbsp Cashews
• 1 wedge Lime

Steps

1. Heat the oven to 425°F and line a sheet pan with parchment paper.
2. In a large bowl, whisk 1 tbsp tikka paste with 1/3 cup coconut milk and 1 tsp salt until smooth. Add 3 cups cauliflower florets and toss until every piece is coated in the spice mixture.
3. Spread the florets in a single layer on the sheet pan, leaving space between the pieces. Crowded florets steam instead of roast, so use a second pan if they are touching.
4. Roast 20-22 minutes, flipping once halfway, until the edges are deeply browned and the florets yield easily when poked with a fork.
5. Two minutes before the cauliflower is done, put 2 cups spinach in a large skillet over medium heat with a splash of water. Toss 60-90 seconds until just wilted -- it collapses fast, so watch it.
6. Divide the wilted spinach between bowls, pile on the cauliflower, and drizzle over any spiced liquid left on the sheet pan. That pan liquid is flavor -- do not leave it behind.
7. Finish with 1 tbsp cashews (chop them if whole) and a squeeze of lime, then taste and adjust the salt. The lime brightens the whole bowl.

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