Phenomenal Phoods

Cauliflower Tikka Masala Wraps

Ingredients:

• 2 tablespoons olive oil
• 1 head cauliflower, cut into florets
• 1 large shallot, thinly sliced
• 1 jalapeno, seeded and diced (keep the seeds if you like it spicy)
• 1 teaspoon grated ginger
• 1 teaspoon ground turmeric
• 1 teaspoon curry powder
• 1/2 teaspoon ground cardamom
• 1 teaspoon garam masala
• 1 teaspoon cumin
• 1/2 teaspoon red pepper flakes
• Salt and pepper, to taste
• 1 tablespoon tomato paste
• 1 (14.5 oz) can crushed tomatoes
• 1 (13.5 oz) can full fat coconut milk
• 1 (15.5 oz) can chickpeas, drained and rinsed
• 1/2 cup cubed paneer cheese
• 1/2 cup chopped cilantro
• Sliced jalapeños and chopped cilantro, for serving
• 4 pieces of warmed naan

Instructions:

1. Start by heating olive oil over medium high heat. Add shallot and jalapeño. Season with a little salt and pepper and cook for 2-3 minutes until shallot is starting to soften.
2. Add cauliflower and cook for 5-7 minutes until cauliflower is tender when pierced with a fork but not soft or mushy.
3. Add garlic, tomato paste, curry powder, turmeric, cardamom, garam masala, cumin, red pepper flakes and additional salt and pepper. Cook until fragrant, and a paste has formed.
4. Add crushed tomatoes and coconut milk. Bring to a boil, and reduce to a simmer for 20-30 minutes until the sauce is thickened.
5. Add chickpeas, cilantro and paneer and cook for another 5 minutes until warmed through. Season again with salt and pepper, to taste, before serving.
6. Serve on warm naan with fresh sliced jalapeños and cilantro.