Chicken Tikka Masala with Spinach and Curried Cauliflower

My husband refers to Cauliflower as “Ghost Broccoli”. If you can imagine, he’s not a fan. So this weekend my mission was to get him to enjoy Ghost Broccoli…

I put boneless skinless chicken thighs in the crockpot on high for 3 hours. Combined with 5 tablespoons of a Tikka Masala paste. In the last 10 minutes I added thawed frozen spinach that I squeezed the excess water from.

I cut up a full head of cauliflower put in a big pan with some vegetable oil. I added…

• Curry Powder
• Chili Powder
• Celery seeds
• Cumin
• and Salt to taste

I cooked the cauliflower for about 3 minutes over medium heat. Then added a squeeze of lemon to scrape up the charred spices on the pan, added a bit of water then covered the pan for another 10 minutes.

I warmed up some chapatis, but you could have naan or rice too.

Success! Ghost Broccoli was eaten and enjoyed by all! (leftovers were also sought after).