Cauliflower tikka bowl
10
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 2 • Difficulty: Easy
This no-chop, veggie-packed recipe allows you to take advantage of convenient pre-prepped produce and delicious Indian simmer sauce. We use tikka masala sauce, which you’ll find on the global foods aisle, for its creamy richness and fragrant spice.
Ingredients
Cooking spray
4 spray(s)
Frozen chopped onions
½ cup(s)
Tikka masala sauce
1 cup(s)
Cauliflower
10 oz, florets
Mushrooms
1 cup(s), sliced, cremini, sliced
Baby spinach
2 cup(s)
Cooked long grain brown rice
1⅓ cup(s), warmed
Instructions
1
Coat a medium nonstick skillet with cooking spray and heat over medium. Add the frozen onions; cook until softened, about 5 minutes, stirring occasionally. Stir in ⅓ cup water, tikka masala sauce, cauliflower, and mushrooms. Cover, bring to a boil, and cook until the cauliflower is tender, 10 to 12 minutes, stirring occasionally. Stir in the spinach until it wilts. Serve over the rice.
2
Serving size: ⅔ cup rice and 1 ¼ cups cauliflower mixture
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