Gluten-Free, Vegetarian, Vegan, PBWhole30, Dairy-Free

We have another quick lunch or side dish that will blow you away with flavor. Roasted cauliflower, chickpeas, and spinach make a delicious pairing when you add our Tikka Masala. This meal is full of protein,  nutrients, and tons of flavor.

Guju Sauce Used: Tikka Masala Indian Sauce  

Source of Inspiration:

We opted to roast our cauliflower, giving it extra depth of flavor, before adding it to a quick skillet dish with baby spinach, chickpeas and our delicious Tikka Masala Sauce. Serve this just as is or with a pot of fresh, fluffy rice!  

Servings: 4

Prep Time: 10 minutes 

Cook Time: 25 minutes 

Total Time: 35 minutes

Ingredients: 

• 1 medium head of cauliflower, chopped
• 1 tablespoon olive or avocado oil
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 teaspoon yellow curry powder
• ½ bottle of Guju Tikka Masala Indian Sauce 
• 2 cups baby spinach
• 1 cup cooked chickpeas

Directions: 

1. Preheat your oven to 400 F (20 C). 
2. Arrange chopped cauliflower on a baking tray lined with parchment paper.
3. Drizzle cauliflower with olive or avocado oil and season with sea salt, black pepper and curry powder.  
4. Bake in the oven until soft and slightly golden, about 20 minutes, tossing after 10 minutes. 
5. Turn off the oven and remove cauliflower. 
6. Add ½ bottle of Guju Tikka Masala Sauce to a skillet set to medium-low heat.
7. Add roasted cauliflower to the skillet, baby spinach and chickpeas and stir often, until the baby spinach has wilted, about 5 minutes. 
8. Serve and store leftovers in the fridge for up to 7 days. 

Notes: This dish will taste amazing with any of our sauces! Try it with our Coconut Curry or our Red Pepper Indian Sauces! 

Recipe creation and photography done by Sarah Steffens @sarahsteffens_personalchef