Slow Cooker Cauliflower Tikka Masala

vegetarian vlcd bariatric food|Christchurch


Elevate your post-bariatric surgery dining with our Slow Cooker Cauliflower Tikka Masala. Rich and creamy flavors infused with aromatic spices. This recipe promises a nourishing and delectable option for your health-conscious culinary exploration.


Here's what you'll need:

    • 1 tbsp. coconut oil
    • 1 small cauliflower head, cut into florets (about 4 cups florets)
    • 1 medium onion, diced
    • 3 cloves garlic, crushed
    • 1 tbsp. ginger, grated
    • 3 tbsp. curry powder
    • 800g canned diced tomatoes with their juice (about 3 cups)
    • 1 tbsp. honey
    • ½ cup full-fat coconut milk (canned)
    • handful fresh parsley
    • ⅓ cup cashews roasted


    Here's how to make it:

    Add the coconut oil, cauliflower, onion, garlic, ginger, curry powder to the slow cooker. Season with salt and pepper.

    Pour in the diced tomatoes and honey stir to mix everything.

    Cook on high for about 3-4 hours or the cauliflower is tender.

    Add the coconut milk, and stir well. Cook for another 3-5 minutes on low until warmed through.

    Serve topped with chopped coriander and roasted cashews - and rice if you wish (not included in nutrition info).


    Nutrition per serving

     Prep Cook Kcal Fats(g) Carbs(g) Protein(g) Fibre(g)
    10 mins 3-4hrs 226 14 22 7 7


    Back to blog