SERVINGS: 2 Servings
2 six oz slices of cauliflower
3 cups diced sweet potato
6 oz baby bok choy
2 tbs + 1 tsp olive oil
1 tsp minced garlic
3 oz pear tomatoes
1 oz sherry vinegar
1 cup Monsoon Kitchens® (MK) Tikka Masala sauce
1 tsp salt and pepper
- Preheat oven to 375° F.
- Toss sweet potatoes with 1 tbs olive oil and season, roast until tender.
- Sear cauliflowers in a hot sauté pan with 1 tbs olive oil until browned, add Monsoon Kitchens® Tikka Masala sauce and cook in oven until fork tender, occasionally basting with sauce.
- Toss baby bok choy, garlic and tomatoes together with remaining olive oil and roast in oven until lightly browned.
- Serve as a delicious side dish.