Meatless Monday’s: Slow Cooker Cauliflower Tikka Masala

This delightful dish transforms humble cauliflower into a flavor-packed superstar, all with the ease of your slow cooker. Imagine tender cauliflower florets soaking up a rich, aromatic sauce made from fragrant curry powder, sweet honey, and creamy coconut milk. The magic happens as it slow cooks to perfection, infusing every bite with layers of irresistible flavor. Topped with fresh parsley and crunchy roasted cashews, this tikka masala is a comforting, hearty meal that’s both satisfying and simple to prepare. Serve it over a bed of fluffy rice, and you've got a dinner that's sure to impress!

What You Need

Ingredients:
1 tbsp. coconut oil
1 small cauliflower head, cut into florets (approximately 4 cups)
1 medium onion, diced
3 cloves garlic, crushed
1 tbsp. ginger, grated
3 tbsp. curry powder
3 1/2 cups (800g) can diced tomatoes with their juice (approximately 3 cups)
1 tbsp. honey
1/2 cup (180ml) full-fat coconut milk (canned)
handful of fresh parsley
1/3 cup (50g) cashews, roasted

Directions

Add the coconut oil, cauliflower, onion, garlic, ginger, and curry powder to the slow cooker. Season with salt and pepper.
Pour in the diced tomatoes and honey, stir until evenly mixed and combined throughout.
Cook on high for 3 to 4 hours, or until the cauliflower is tender.
Add the coconut milk, and stir well. Cook for another 3 to 5 minutes on low until warmed through.
Serve topped with chopped coriander and roasted cashews.
Makes 4 servings.
This dish pairs perfectly with rice (which is not included in the nutrition information below).

Calories per serving: 226
Fats per serving: 14 grams
Protein per serving: 7 grams
Carbohydrates per serving: 22 grams

This recipe is taken from our Eat Lean: Vegetarian Delights cookbook featuring 58 flavorful recipes for a vibrant meat-free lifestyle.

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