Tikka Cauliflower “Steak”
Servings 2 servings
- 2 six oz slices of cauliflower
- 3 cups diced sweet potato
- 6 oz baby bok choy
- 2 tbs + 1 tsp olive oil
- 1 tsp minced garlic
- 3 oz pear tomatoes
- 1 oz sherry vinegar
- 1 cup Monsoon Kitchens® (MK) Tikka Masala sauce
- 1 tsp salt and pepper
Preheat oven to 375° F.
Toss sweet potatoes with 1 tbs olive oil and season, roast until tender.
Sear cauliflowers in a hot sauté pan with 1 tbs olive oil until browned, add Monsoon Kitchens® Tikka Masala sauce and cook in oven until fork tender, occasionally basting with sauce.
Toss baby bok choy, garlic and tomatoes together with remaining olive oil and roast in oven until lightly browned.
Serve as a delicious side dish.