Cauliflower & Chickpea Tikka Masala

Thanks to my dad for making this and then sending the recipe my way. (And for suggesting I add chickpeas!) It’s creamy and so delicious!

Adapted from Simply Delicious


For the roasted cauliflower

  • 1 large head of cauliflower, cut into small florets
  • 2 tablespoons vegetable oil
  • 2 teaspoons curry powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon tumeric

For the tikka masala curry

  • 1 onion, chopped
  • 2 teaspoons vegetable oil
  • 2 teaspoons fresh ginger (grated, crushed, or minced)
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1 teaspoon tumeric
  • 1 teaspoon chili powder
  • 2 14oz cans crushed or diced tomatoes
  • 2 tablespoons tomato paste
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 1 15oz can chickpeas, drained and rinsed

To serve

  • Brown or white rice (cooked)


Preheat oven to 400°F. 

  1. First, you’re going to roast the cauliflower. In a large bowl, toss the cauliflower florets with the 2 tablespoons vegetable oil and spices.
  2. Spread the cauliflower on 1 or 2 baking sheets and roast in the oven at 400°F for ~30 minutes.
  3. While the cauliflower is roasting, it’s time to make the sauce. In a large pot, toss the onions in the vegetable oil. Cook until softened, or around 3-5 minutes.
  4. Stir in the ginger and spices.
  5. Stir in the crushed or diced tomatoes and tomato paste.
  6. Stir in the cream and simmer for 10 minutes.
  7. Add the roasted cauliflower, 2 tablespoons of butter, and chickpeas. Simmer for 5-10 more minutes, then serve with rice.

Red Enchilada Sauce

IMG_3029From Cookie  + Kate


  • 3 tablespoons olive oil
  • 3 tablespoons flour
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon cinnamon
  • 2 tablespoons tomato paste
  • 2 cups vegetable broth
  • 1 teaspoon vinegar (apple cider or white)


1. In a small bowl, combine the dry ingredients: flour, chili powder, cumin, garlic powder, oregano, cinnamon. Stir them together.

2. In a pot, heat the oil over medium heat. You want it to be hot enough that if you sprinkle the flour mixture on top, it sizzles.

3. Once the oil is hot enough, add the flour and spices. Whisk constantly for about a minute, then add the tomato paste, whisking until well combined. Next, add the veggie broth.

4. Turn the heat up to medium high and simmer for 5-7 minutes. You’ll want to continue whisking frequently to avoid getting clumps. The sauce should thicken–but it will thicken even more once it cools down!

5. Remove from heat and add the vinegar. Now it’s time for some enchiladas!


Very Quick Black Bean Salsa Soup


This soup is really easy and fast to make. I love the combination of pureed and whole black beans. It’s thick and filling. I used hot salsa for a bit of a kick! We ate this with jalapeño cornbread, which I highly recommend.


  • Four 15oz cans black beans, drained and rinsed
  • 1/4 cup of water
  • 2 cups of your favorite salsa
  • 2 cups vegetable broth
  • 2 tablespoons of chili powder
  • 1/2 bunch diced green onions, to serve
  • Plain yogurt or sour cream, to serve (optional)


Serves 4-6

  1. In a food processor, blend two cans of black beans with 1/4 cup of water.
  2. In a pot, combine the mashed black beans, the two cans of unmashed beans, the salsa, the vegetable broth, and the chili powder.
  3. Bring the soup to a boil, stirring occasionally.
  4. Serve with green onions, along with a scoop or two of yogurt! Serve with jalapeño cornbread.