Measurements

• 1 medium cauliflower
• 1 cup vegan yogurt
• 2 tbsp lemon juice
• 1 tbsp grated ginger
• 3 cloves garlic
• 1 tbsp garam masala
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp paprika
• Salt to taste
• 2 tbsp oil
• 1 large onion
• 2 large tomatoes
• 1/2 cup cashews (soaked and blended into a paste)
• 1 tsp ground coriander
• 3 cardamom pods
• 1 cinnamon stick
• 3 cloves
• 2 bay leaves
• Fresh cilantro (for garnish)

Preparation Method

• In a large bowl, mix vegan yogurt, lemon juice, grated ginger, minced garlic, garam masala, turmeric, cumin, paprika, and salt.
• Add cauliflower florets and coat well.
• Marinate for at least 30 minutes.
• Preheat oven to 400°F (200°C).
• Spread marinated cauliflower on a baking sheet and bake for 20-25 minutes until golden brown.
• In a large pan, heat oil over medium heat.
• Add chopped onions and sauté until golden brown.
• Add pureed tomatoes, ground coriander, cardamom pods, cinnamon stick, cloves, and bay leaves.
• Cook for 10 minutes until the mixture thickens.
• Add cashew paste and cook for another 5 minutes, stirring continuously.
• Add baked cauliflower to the pan and mix well.
• Cook for another 5-10 minutes until the flavors meld together.
• Garnish with fresh cilantro and serve hot with rice or gluten-free naan.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.