Cordyceps-Cauliflower Tikka Masala 🍛🍄✨ both vegan & gluten-free and also rich & creamy and made with whole, clean ingredients - huzzahhh!
If you follow our recipe posts, you know we are best (taste) buds with the sweet stuff. But lately we’ve been craving more savory stuff, and this one is a bangaaaaa. Do you guys prefer more of the sweet recipes or savory? Or both?? Umami??? Kay, we don’t really know what umami is, but sophisticated folk say it so....Either way, we’ll stay cookin, güd lookin 👨🏾🍳
- 1 tbsp Mālama Cordyceps extract mix (or mushroom of choice!)
- 1 medium cauliflower, washed and cut into medium-small florets
- 1 medium white onion (or 1.5 cup white onion)
- 6 cloves garlic , minced
- 1/2 inch ginger , outer skin removed, finely grated
- 1/2 green jalapeno , diced (more or less as needed for spice)
- 1/2 tsp mustard seeds
- 1 tbsp cooking oil
- freshly chopped cilantro for garnish
- 2 tbsp cashew cream , optional
- 1 tbsp Mālama Cordyceps extract mix
- 3 medium vine-ripe tomatoes , halved
- 1 medium red bell pepper , stem and seeds removed
- 1/2 cup fresh cilantro , loosely packed
- 3/4 cup full-fat coconut milk
- 3/4 tsp garam masala
- 1/2 tsp ground coriander
- 1/4 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp salt add more if needed to taste
- chili powder for that spicy-spice
- 1/2 cup raw unsalted cashews , soaked for 2-3 hours
- 1/4 cup water
In a large non-stick saute pan, heat 1 tbsp cooking oil on medium heat.
Add in the mustard seeds and allow them to fry for ~30 seconds. You should start to see them sizzle and start popping.
Immediately add in the finely grated ginger, minced garlic, green jalapenos (if using), and chopped onions. Cook for a few minutes until fragrant and the onions start to become translucent. Mix frequently to avoid burning.
While the mixture is cooking, add all the Sauce ingredients above PLUS a tbsp of your Malama mix into a blender (I used a Ninja blender, but any blender should work).
Once the onions start to become transluscent, turn off the heat, and add all the contents of the saute pan (onion/garlic/ginger) into the blender containing the Sauce ingredients.
Blend on high until completely pureed into a smooth sauce.
Pour the sauce from the blender back into the saute pan, add all the Spices listed above, and mix to combine. Heat the sauce on medium-low until you achieve a gentle simmer. Cook uncovered for 10-15 minutes on medium-low heat.
If possible, immediately rinse the blender out so you can use it again to make the cashew cream.
Add all the cauliflower florets into the sauce, toss, and cook, COVERED, for about 10 minutes on low heat or until the cauliflower florets are cooked and tender yet able to keep shape.
Remove the cover and cook again on medium heat, stirring occasionally, for up to about 10-15 minutes OR until the sauce reduces a decent amount and thickens in consistency. While you are waiting, prepare the cashew cream if using.
Season with additional salt if needed, turn off the heat, drizzle on 2 tbsp of cashew cream (if using), and garnish with some fresh chopped cilantro. Enjoy hot with some rice, Naan, or favorite tortilla.
The sauce itself is very creamy, and although it does not need the cashew cream, but if you want to drizzy some on at the end prior to serving, it adds beauty and richness.
For ze Cashew Cream - Combine 1/2 cup soaked raw unsalted cashews + 1/4 cup water into a blender (preferably a high-powered blender). Blend on high until completely pureed. You should end up with smooth cashew cream (i.e. no pieces of cashews should remain). You will only be using 1-2 tbsp of the cashew cream in the recipe above. Store any remainder in the fridge or freeze.
No like da spice? Nix the red chili powder and green jalapeno.